Farfalle with Pesto

How to Prepare

1. Bring a large pot of salted water to a boil. Add 7.5 lbs of farfalle pasta and cook according to package instructions until al dente. Drain and set aside, reserving 2 cups of pasta water.
2. In a blender or food processor, combine 7.5 cups of fresh basil leaves
3. 5 cups of pine nuts
4. 5 cups of grated Parmesan cheese
5. 6 cloves of garlic, and a pinch of salt. Pulse until coarsely chopped.
6. With the blender running, slowly add 2.25 cups of olive oil in a steady stream until the pesto is smooth. Adjust consistency with reserved pasta water if needed.
7. In a large mixing bowl, toss the cooked farfalle with the pesto sauce until evenly coated. Add additional Parmesan or pine nuts for garnish if desired.
8. Serve immediately, or store as per storage instructions for later use.