Bow Tie Pasta With Pesto, Feta & Cherry Tomatoes - cooking recipe

Ingredients

1 lb bow tie pasta (Farfalle)
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
kosher salt & freshly ground black pepper
olive oil, as needed
Pesto (use 3/4 cup)
2 bunches basil leaves
1/2 cup toasted pine nuts
1/2 cup freshly grated parmesan cheese
1 small lemon, juice of
2 garlic cloves, peeled
kosher salt, to taste
fresh ground black pepper, to taste
3/4 cup extra virgin olive oil

Preparation

For the pesto, 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.
This will make about 1 1/2 cups pesto.
For the pasta, 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.
If the salad looks a little dry, add some olive oil prior to serving.