The Great Australian Cookbook

Try this family favourite when you're looking for a quick and easy mid-week dinner.


  • 1½ cups, dried bowtie (Farfalle) pasta (serves 1) 

  • Pesto

  • 2 big handfuls basil leaves, washed

  • 1 tbsp toasted pine nuts, plus extra untoasted pine nuts for garnishing

  • 2 tbsp finely grated Parmesan, with extra for garnishing

  • ½ lemon, juiced

  • Salt and pepper

  • ½ cup olive oil


  • 1.

    For the pesto, put all the ingredients in the blender and blitz until smooth but with a few small chunks. Season to taste.

  • 2.

    To make the pasta, bring a large saucepan of salted water to the boil; add the pasta and cook following instructions on the back of the packet. Drain into a colander, drizzle with olive oil and mix.

  • 3.

    Transfer pasta into a serving bowl, spoon over the pesto, mix well, grate over extra parmesan and scatter over toasted pine nuts to serve.


Matt's tip: If cooking for kids, some different pasta shapes make all the difference and is fun for little ones. My kids like, bucatini, matriciani, spaghettoni and orecchiette, to name a few.

For more great recipes like this, get your copy of The Great Australian Cookbook here.

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