Pasta Day: Farfalle With Almond-Tarragon Pesto

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* Exported from MasterCook *

 

Farfalle With Almond-Tarragon Pesto

 

Recipe By : Pasta for all Seasons, Robin Robertson, page 16

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup whole almonds

2 large garlic cloves

3/4 teaspoon salt

2 cups fresh tarragon leaves

1 pinch cayenne pepper

1/2 cup extra-virgin olive oil

1 pound farfalle

 

Although tradition dictates that pesto be served with linguine or other

flat strand pasta, the delicate sweetness of almonds and tarragon in this

nontraditional pesto reminds me of springtime, so I like to pair it with

farfalle, the whimsical 'butterfly " pasta, to complete the mood. For an

extra touch of spring, add some lightly steamed tender asparagus or early peas.

 

Place the almonds, garlic, and salt in a food processor and pulse until

finely ground, about 45 seconds. Add the tarragon and cayenne, and blend

thoroughly to a paste, scraping down the sides of the bowl as

necessary. With the machine running, slowly pour the olive oil through the

feed tube and process until well blended. Set aside. Cook the farfalle in

a large pot of salted boiling water, stirring occasionally, until it is al

dente, about 8 to 10 minutes. 'When the pasta is cooked, drain it and

place in a serving bowl. Add the pesto and toss well. Serve

immediately. Serves 4

 

Other pasta choices: rotini, radiatore

 

 

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