Photo: Bow Ties with Pesto, Feta and Cherry Tomatoes Recipe
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em — it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
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
Directions
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
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By texmom95
Texas
on September 01, 2011
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This recipe is excellent! Enjoyed it immensely. Shared with friends as a side dish at a Texas style barbeque and they couldn't get enough. Thanks!
By sten937
Decatur, AL
on June 17, 2011
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I first saw this and it looked really good and I had heard from a blogger that it was really good as well so I decided to try it. I started mixing everything together for the pesto, I had my doubts ( but only because the one other time I tried to make pea pesto from Giada, it tasted awful. BUT, this pesto is delicious. I am allergic to cow's milk so I used Sheep's Milk Pecorino Romano in the pesto. Then I halved the tomatoes and slow roasted them with olive oil in the oven and that made them taste amazing in the salad. All these flavors together were wonderful and I was shocked at how I couldn't put the bowl away and quit eating. It's just me and my mom and she's not home a lot so I'm probably going to tuck most of it away myself (somebody help!. On top, I used Goat feta/ goat crumbles as well. The only thing I would tell you to do is... make it for a large group or party ONLY. If you're by yourself, be ready to down it all.
By lirpasnave_13063630
welland
on June 06, 2011
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I used the recipe as a base for my own creation & it was absolutely delicious! Boiled 3 cups of Penne & tossed with 1 can of drained diced tomatoes, 1/2 a jar of classico pesto & 1/2 cup feta & let it all soak together over night. The next morning I added in baby spinach, yellow pepper, green onion, more feta, chopped salami & balsamic vinaigrette. To die for! so delicious. Served it cold & it was a party favourite!!!!!!!!!!!
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