Using my classic Italian pesto sauce and just two extra ingredients, you can whip up a tasty pasta salad that can be served hot or cold. 


About 25 basil leaves
½ cup olive oil

1/3 cup toasted pine nuts
½ teaspoon salt
2/3 cup Pecorino cheese, freshly grated
1 cup Parmesan cheese, freshly grated
1 tablespoon butter, softened
1 lb farfalle pasta
1 cup fresh English peas (or frozen)
½ cup sundried tomatoes, diced

For the pesto sauce:

In a small blender, blend the basil leaves, olive oil, pine nuts and salt until smooth. Add the cheeses and softened butter and blend again until smooth. 

For the pasta salad:

Bring a large pot of salted water to a boil. Cook the farfalle according to the package instructions. 

Drain the pasta and return it to the pot. Add the pesto sauce, the peas and diced sundried tomatoes. Stir until well combined. 

Serve hot or cold.