Project Description

Farfalle with Pesto and Cherry Tomatoes

This is another dish that Mike and I first made with our Italian friend Elisa. It’s a light and refreshing pasta and perfect for summer. It’s pretty simple to make but here are a few tips to make it even easier. The amount of pesto sauce you use will depend on your preference and that of your guests. You can easily adjust the recipe to include a heavy or light sauce. The reserved pasta water is a great help to attaining the right consistency. Play around with this technique. You’ll get the hang of it. Regarding salt. I use one wooden spoonful per pound of pasta. This makes Mike crazy. Yes, I am aware that it isn’t an exact measurement, but salt depends very much on not only your personal taste, but the other ingredients in your pasta. Ingredients like cheese, nuts, olives, capers and anchovies will increase the salt content and therefore you will want to use less actual salt. This is something you will get the hang of with experience. Go light to start. You can always add.