Green Bowtie Deliciousness

Lisa is learning how to cook so that we can share that responsibility, and as we were looking through cookbooks we found them to be too complicated and sometimes a little lame, so we're starting our own recipe collection! This is the first and I hope you'll enjoy reading about what we're eating, and maybe even make some for your friends too... Food really is the best way to make new friends :)

This recipe is my version of a dish I learned from Joanne Webber, who never skimps on the good stuff. Thanks Joanne!

Farfalle Pesto (AKA Green Bowtie Deliciousness)

INGREDIENTS

1 Bag of Farfalle Pasta

1 Eleven Ounce tub of pesto

1 or 2 Cups little tomatoes

1 Cup Baking Pecans (Walnuts are cheaper, but more walnutty)

1 Cup Shaved Parmesan Cheezes

EQUIPMENTS:

1 Boiling Pot

1 Big Ol’ Bowl + wooden spoon

1 Knife, 1 Soup Spoon, 1 Spoon (When you buy silverware, the big one is a soup spoon, and the little one a regular spoon)

INSTRUCTIONS:

- NOTE: Unlike most recipes, do not do the Mise en Place first. The pasta needs to cool a bit while you chop and such…

- Set water to boil, add about one half spoon of the pesto

- Insert Pasta, once al dente, strain but don’t rinse, let cool while you prep the rest

- Chop about half the pecans, put into bowl along with whole pecans

- Chop all tomatoes in half, add to bowl

- Add half of parmesan cheeze and two Soup Spoons of Pesto, fold gently

- Add Pasta, fold gently until everything is evenly mixed (If it’s pretty warm still, put in the freezer for about 5-10 minutes, then fold some more)

- Add Pesto, about one soup spoon at a time, until you think it’s pesto-ey enough

- Cheeze to taste

- Serve and enjoy copious praise from guests…