Farfalle in Summer Fresh Pesto Sauce!

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Farfalle in Summer Fresh Pesto Sauce!

In honour of the summer season and the RBC Canadian Open I have posted an old family recipe that is quick, easy and a perfect match for our newly released 2012 Sauvignon Blanc! You can whip this recipe up in the time it takes to boil the pasta and you will not miss a tee shot or a putt while your watching Golf!

While the Farfalle pasta is boiling in salted water…

In your food processor combine:

  • 2 cups Extra Virgin Olive Oil (the best you can find)
  • 1/2 cup pine nuts
  • 3 cups packed fresh Basil leaves
  • 3-4 cloves of garlic
  • 1/2 cup freshly grated Reggiano parmigiano cheese
  • Salt
  • 1/2 cup water

Blend above ingredients until smooth.

Drain pasta and add pesto sauce to pasta, sprinkle with more of the parmigiano cheese and garnish with a fresh basil leaf.

Serve with chilled Mike Weir 2012 Sauvignon Blanc! A true summer delight!