Farfalle with Creamy Pesto Sauce

Ingredients:

2 cups uncooked farfalle(bowtie) pasta
1 onion
1 red bell pepper
1 green bell pepper
5-6 mushrooms sliced
1/2 cup broccoli florets
1/4 cup grated mozzarella cheese

For the pesto sauce:

1 bunch basil leaves
1 clove garlic
6-7 roasted walnuts
1/4 cup grated parmesan cheese
3-4 roasted red chillies
1/4 cup olive oil
salt and pepper to taste
2-3 tbsp heavy cream

Method:

Place the roasted walnuts, garlic clove, basil leaves, parmesan cheese and red chillies in a food processor and pulse until well blended. With the machine running, gradually add the olive oil and pulse again. Transfer the paste into a bowl, add salt and pepper and keep aside.

Bring 4 cups of water to a boil. Add salt and the uncooked pasta. Cook the pasta according to the package directions. Reserve 1/4 cup of the pasta water. Drain and keep aside.

Heat oil in a pan, saute onion and the bell peppers until soft. Add the brocolli and mushrooms and saute until cooked. Lower the heat and add the pesto paste, reserved pasta water and salt. Now add the cream and the cooked pasta and mix until combined. Sprinkle grated mozzarella on top and serve!



Serves 4