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.
- 1 lb Farfalle Pasta
- 1 pint cherry tomatoes
- 1/3 cup fresh mint
- 1/3 cup fresh basil
- 2-3 tablespoons pesto sauce
- Salt and pepper to taste
- Bring a pot of salted water to boil. When the water comes to a boil add your pasta to the pot and cook until al dente.
- Meanwhile, slice cherry tomatoes in half. Then chop basil and mint. Always tear basil with your hands to prevent it from turning black. Set herbs and tomatoes aside.
- When the pasta is done, reserve a cup of the pasta water then drain and place into a large pasta bowl.
- Add the pesto sauce and mix.
- Then add the tomatoes and mix well until all ingredients are incorporated. If the sauce is too dry and a bit of reserved pasta water to loosen and help incorporate ingredients.
- Let cool and then add herbs and salt and pepper to taste. Refrigerate until ready to serve (at least 30 minutes). Serve at room temperature.