1 Basket cherry tomatoes cut in half
2 Cups Farfalle pasta uncooked
1/4 Cup fresh basil
3 Tablespoons pesto
1/4 Cup frozen petite peas
1/4 Cup grated Parmesan cheese
Red pepper flakes
Add cut tomatoes, pesto and peas to a bowl.
Cook pasta according to instructions on the package.
Drain pasta, reserving some cooking water if needed.
Add to bowl. Add cheese. Roll basil leaves and cut across and add to bowl. Add a sprinkling of red pepper flakes.
Toss. Taste. The juices from the tomatoes should help make a sauce. If needed, add some pasta cooking water to thin out the sauce.
Serve with Pesto toasts (see February 2010)
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