• 6 Ratings



  • Bring a large pot of lightly salted water to boiling. Add farfalle and cook 10 minutes; drain and set aside.

  • Meanwhile, in a food processor, combine basil, 1/4 cup of the pine nuts and the garlic. With machine running, slowly add oil in a thin stream until well combined. Remove to a small bowl and stir in 1/3 cup of the Parmesan, the salt and pepper. Set aside.

  • In a large saucepan, melt butter on medium heat. Sprinkle in flour, whisking constantly for 2 minutes. Pour in milk, nutmeg and pesto, whisking until the liquid comes to a boil. Simmer until thickened, about 2 to 3 minutes. Remove from heat and stir in 11/2 cups of the mozzarella and remaining 1/3 cup Parmesan. Mix until smooth.

  • Stir in tomatoes and pasta. Fold remaining 1/2 cup mozzarella into mixture; pour into serving dish. Top with remaining 1/4 cup pine nuts.

Nutrition Facts

527 calories; 28 g total fat; 36 mg cholesterol; 402 mg sodium. 47 g carbohydrates; 24 g protein;


6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1