Bow Ties with Pesto, Feta and Cherry Tomatoes

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis Per Serving (1 of 6 servings): Calories 368, Total Fat 8 g, Saturated Fat 4 g, Carbohydrates 59 g, Dietary Fiber 3 g, Sugar 4 g, Protein 14 g, Cholesterol 22 mg, Sodium 307 mg
Total: 35 min
Prep: 25 min
Cook: 10 min

Discover the magic of pesto in this irresistible disha crowd-pleasing combo that's simple to whip up and bursting with flavor. Picture warm bow ties wrapped in creamy pesto, dotted with tangy feta and juicy cherry tomatoes for a fresh, vibrant bite that screams summer on your plate. Ready to dive in and create your own pasta masterpiece?

1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed

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Bring a large pot of salted water to a boil. Add the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and rinse under cold water until it stops steaming. Shake the pasta to remove as much water as possible.
Transfer the pasta to a large serving bowl. Stir in the pesto until the pasta is evenly coated. Add the cherry tomatoes and crumbled feta. Taste and season with salt and pepper as desired. This salad can be made up to an hour ahead of servingadjust the seasoning just before serving. If the salad seems dry, add a little olive oil and mix well.

Pesto:

5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil

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.
Yield: about 1 1/2 cups