Farfalle with red pesto

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

The sun-dried tomatoes in this recipe replace the basil of the classic green pesto to make an interesting variation.


  • 100 g ( oz) sun-dried tomatoes, packed in oil
  • 30 g (


  1. To prepare the red pesto, drain the tomatoes and place with the pine nuts and garlic in a non-stick frying pan. Slowly cook over low heat, stirring continually, for 6 minutes, or until the pine nuts are a golden brown.
  2. Transfer the contents of the frying pan to a blender or food processor and blend until finely chopped. Add the Parmesan and blend for 1 minute, the