Food Network: Bow Ties with Pesto, Feta and Cherry Tomatoes

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Bow Ties with Pesto, Feta and Cherry Tomatoes
Recipe courtesy Dave Lieberman

Ingredients
1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed

Instructions
Bring a large pot of salted water to boil. Stir in the
bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain
the pasta and run it under cold water just until it stops steaming. Bounce the

pasta around to get rid of as much water as you can.

Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is
coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and
season it as you like with salt and pepper. You can make the salad up to about 1
hour before you serve it. Check out the salt and pepper just before you serve the
salad. If it's looking a little dry, add some olive oil and stir it
around.

Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese

Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil

Place all ingredients with 1/2 cup of the oil in a
blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto
is thick and smooth.

Yield: about 1 1/2 cups