The Dish: Tomato Pesto Farfalle

I found this quick yummy recipe online a few days ago and I couldn't wait to try it. The recipe reminds me of a salad I eat every once in a while from a local cafe. This is a perfect light summer salad { before it gets too cold } you can easily add grilled chicken to the pasta.

Shopping List
1 teaspoons of salt
3/4 ground black pepper
Cooking Spray
12 ounces of cooked farfalle { or less depending on the amount you want to cook }
1 tablespoon butter
3 garlic cloves minced
1 1/2 cups of low fat milk
2 tablespoons all-purpose flour
1/3 cup of pesto
3/4 cup Half & Half
2 cups of shredded Parmesan Cheese
2 Roma tomatoes
2 cups of frozen peas

The lighting on my kitchen is so bad, and I started this recipe late in the evening, hence only one good picture. Oops.

1. Cook pasta according to package directions, and drain. Reserve 1/4 of water. Place pasta in a large bowl
2. Heat butter in a saucepan over medium heat, add garlic to pan and cook for one minute, stirring occasionally. Add 1/2 cup of milk with flour in the saucepan. Next stir in the pesto. Gradually add remaining 1 cup of milk with the half & half, stirring constantly. Cook for 8 minutes or until the sauce becomes thick. Then add the remaining 1/4 of reserve water then add in 3/4 of teaspoon of salt, 1/2 teaspoon of pepper and then one cup of cheese until it melts. Cook frozen peas in Microwave according to package directions.

After the the peas are cooked, add the peas toss gently. Pour the sauce mixture over the pasta and mix. The pesto farfalle can be served either warm or cold. Cut slices of tomatoes and serve with your meal. I prefer this dish warm the day of and cold for lunch leftovers. We had our meal with sliced buttered baguettes. I should when I make this meal again, I'll add in more garlic and pepper for more oomph


What's a your favorite light meal to make?