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Gino D'Acampo

Farfalle al Pesto


Serves 2 to 3

Ingredients

  • 400g farfalle pasta
  • 2 handful of fresh basil leaves
  • 10 tbsp italian extra virgin olive oil
  • Handful of pine kernels
  • Handful of parmesan cheese, freshly grated
  • salt and pepper to taste

Method

  1. Cook the pasta in salted boiling water until al dente. In the meantime finely chop the basil and the pine kernels, place in a bowl, season with salt and pepper and extra virgin olive oil and allow to rest for approximately 5 mintues.
  2. Drain the pasta and put in the bowl of pesto dressing. Mix well together and serve immediately with freshly grated parmesan on top.
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