- 1 pound bow tie pasta (farfalle)
- 3/4 cup Pesto, recipe follows
- 1/2 pint cherry tomato plants, halved
- 1 cup crumbled feta cheese
- Kosher salt and freshly ground pepper
- Essential olive oil, when needed
Bring a sizable pot of salted water to boil. Stir within the bow ties and prepare, stirring from time to time, until al dente, about ten minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to eliminate just as much water as possible.
Dump the pasta right into a large serving bowl. Stir within the pesto before the pasta is coated. Add in the cherry tomato plants and also the crumbled feta. Taste the salad and season it as you desire with pepper and salt. You may make the salad as much as about one hour before you decide to serve it. Browse the pepper and salt right before you serve the salad. Whether it's searching just a little dry, then add essential olive oil and stir it around.
5 big handfuls tulsi leaves (a couple of hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
Juice of just one small lemon