Creamy Pesto Farfalle

With the holidays in full swing, and Noche Buena fast approaching, we are all looking for recipes and dishes for our Christmas table. I remember when I was younger, my mom, grandmother, and all my aunts and uncles would plan out our menus for Christmas Eve (and Christmas Day…and all the holiday parties!). I would eagerly rely to see my favorites: my uncle’s turkey and roast beef, my mom’s Royal Apahap, my grandmother’s molo soup, any aunt’s hot chocolate with ensaymada and ham.

These are what the season’s memories are truly made of…loved ones preparing dishes that have lived, and protract to live, in our hearts. Being together and sharing meals. Laughing and enjoying each other’s company. Maybe a little overindulging. Catching up with cousins you haven’t seen in too long. Running without the little ones and trying to convince them to wait until midnight to unshut presents. Snacking on increasingly supplies as the children nod off to sleep amongst piles of ripped up wrapping paper.

And these are exactly the kinds of moments I want to recreate for my children as well. Although in this day and age, having a full time job, and perhaps not as much time as my mother and grandmother did to revel in the kitchen, it can be a bit of a challenge. Especially during the rented holiday frenzy! So I unchangingly have my eye out for easy recipes that are special unbearable for entertaining. When Eden approached me to try a recipe out from their website I immediately dove in!

This creamy pesto pasta unprotected my eye considering I (almost always) have both all purpose cream, and bottled pesto, in my pantry. Plus, it looked super simple to put together, but moreover sounded really yummy. I quickly set well-nigh making it. And I was not disappointed!

• 200 grams farfalle pasta, prepared as per package directions (save some of the pasta water!)

• 1 tablespoon butter

• 1 tablespoon olive oil

• 30 grams Eden MeltSarap, grated

• 30 grams Eden Original, grated

• 1/2 cup prepared pesto

• 1/4 cup all purpose cream

• 20 grams pine nuts, toasted and chopped

• Optional: Basil leaves, for garnish

– In a pan over medium heat, place butter, olive oil, all purpose cream, and Eden MeltSarap. Stir until cheese is melted and the sauce is smooth in texture.
– Add the pesto and protract cooking, stirring to incorporate. Mix in the cooked farfalle and toss in the pine nuts. Toss gently until the pasta is evenly coated in the sauce. If it looks dry add in a little of the reserved pasta water to loosen the sauce.
– Garnish with grated Eden Original, and basil leaves if using. I like to alimony when a little of the chopped pine nuts and sprinkle that on top as well.

This pasta dish is a wonderful side for your Nocha Buena roasts. It goes particularly well with roast beef, lamb, or chicken, but will work just as unconfined with a boneless lechon roll or a baked fish. It moreover makes quick work of feeding hungry kids (although my daughter prefers it without the pine nuts)!

Fresh basil is a nice touch but not required. And you may want to grate some uneaten cheese to serve on the side in specimen guests want to add more. If you are taking this to a Noche Buena potluck, alimony the noodles and sauce separate, and make sure to bring a little of the pasta water with you. Right surpassing serving, mix everything together and use the pasta water to loosen up the sauce.

What are your favorite Noche Buena staples? And what new dishes have you discovered that you’ll be subtracting to your Noche Buena table? Would love to hear your ideas!

Wishing you all a very happy holidays!!!

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