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Italian Herb Pesto Farfalle Pasta - Alex Guarnaschelli

Italian Herb Pesto Farfalle Pasta

Course: Appetizer, Main Course
Serving Size: 4 servings
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  • 2 tbsps extra-vigin olive oil
  • 2 cloves garlic coarsely chopped
  • 1 tsp honey
  • 2 tbsps water
  • Kosher salt
  • ½ pint cherry tomatoes halved
  • 8 sprigs flat leaf parsley coarsely chopped
  • ½ pound (8 ounces) dried Farfalle pasta
  • 2 tbsp unsalted butter
  • ¼ cup finely grated Parmesan cheese
  • 1 small lemon zested and juiced
  • 6 sprigs fresh basil stemmed


Make the Sauce:

  • In a medium saute pan, warm 1 tablespoon of the olive oil, garlic, honey, water and a pinch of salt. Cook over medium heat until water has evaporated, about 3 to 5 minutes. Stir in tomatoes and cook 2 to 3 minutes longer, until softened. Transfer to a medium bowl. Add remaining olive oil and parsley.

Cook the Pasta:

  • In a large pot, bring 3 quarts of water to a rolling boil. Add 1 tablespoon of salt. (Pasta water should taste like seawater.) Add pasta and stir to keep from sticking. Cook until al dente, about 8 to 10 minutes. Drain well, reserving a small amount of the cooking water. Set aside.


  • Transfer the pasta and 1 to 2 tablespoons of the cooking water to a large bowl. Toss with butter. Stir in sauce, Parmesan cheese, lemon zest, lemon juice and basil.