Ingredients
1 lb. dry farfalle pasta
1 large bunch fresh basil, stems removed (approximately 2 cups, packed)
8 cloves garlic, peeled (may use additional, depending on taste)
1.5 cup toasted & cooled pignole
1.5 cup freshly grated romano
.75 cup olive oil
Preparation
Bring 6 quarts water to a boil for pasta; cook until al dente; drain and place pasta in large mixing bowl. In the bowl of a food processor, place basil, garlic, 1 cup of pignole, and 1 cup of grated romano. Pulse to mix. Add 3/4 cup olive oil, pulse several times for a coarse blend of ingredients. Toss well with pasta, sprinkle with remaining romano and pignole. Serve hot, or refrigerate as a cold dish.
