–pasta (bowtie (farfalle), 2 cups, dry)
–walnuts (toasted, 1 handful)
–extra virgin olive oil (bottled)
–Parmesan cheese (shredded)
–garlic (minced, in a jar)
–salt and pepper
1 – Place 2 cups of farfalle pasta in an uncovered baking dish with a little salt and water to cover, above 1 inch. Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes. When finished, keep covered to preserve warmth.
2 – Microwave 2 cups of water on high for 6 minutes (until boiling). Add 1 handful of fresh basil, and microwave for just 5 seconds (yes, seconds). Immediately plunge the basil in a bowl of ice water. Repeat with 2 handfuls of chopped lettuce.
3 – Remove the basil and lettuce from the ice water, and, with paper towels, squeeze out the water. Then place in a food processor.
4 – Add to the food processor, the following: 2 handfuls of toasted walnuts, 1 tablespoon of minced garlic, one-half cup of extra virgin olive oil, one-fourth cup of Parmesan cheese, and salt and pepper to taste. Pulse until smooth. If too thick a sauce, add more olive oil.
5 – Drain the pasta, and add the sauce to it, stirring well. Pasta will be room temperature when served.
–pesto adapted from Real Simple magazine.