You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Bow Pasta with Sun-dried Tomato Pesto Sauce Bow Pasta with Sun-dried Tomato Pesto Sauce by Tarla Dalal Bow Pasta with Sun-Dried Tomato Pesto Sauce is a simple and elegant dish that suits homely meals as well as parties. To make this quick and easy dish, perfectly cooked farfalle is simmered with a sauce of sun-dried tomato pesto, fresh cream and milk, and served garnished with aromatic celery. Prepare the sauce and cook the bow pasta ahead of time, but mix and simmer them just before serving to ensure the ideal consistency. 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Close 11 Jan 2015 This recipe has been viewed 51468 times 4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD बो पास्ता विद सन-ड्राईड टमॅटो पेस्तो सॉस - हिन्दी में पढ़ें (Bow Pasta with Sun-dried Tomato Pesto Sauce in Hindi) Bow Pasta with Sun-dried Tomato Pesto Sauce recipe - How to make Bow Pasta with Sun-dried Tomato Pesto Sauce Tags Italian Veg PastaIndian DinnerEasy Indian VegComfort FoodsIndian style Pasta recipesRed Sauce PastaValentines Day Indian recipes Soaking time: 15 minutes Preparation Time: 15 mins Cooking Time: 8 mins Total Time: 38 mins 3Makes 3 servings Show me for servings Ingredients 3 cups cooked farfalle (bow pasta)For The Sun-dried Tomato Pesto Sauce1/4 cup sun-dried tomatoes1/4 cup pinenuts (chilgoza) or walnuts (akhrot)1 tsp chopped garlic (lehsun)1 tsp chilli powder4 tbsp olive oil3/4 cup fresh cream1/2 cup milk salt to tasteFor The Garnish1 tbsp finely chopped celery (ajmoda)For Serving garlic bread Method For the sun-dried tomato pesto sauceFor the sun-dried tomato pesto sauceSoak the sun-dried tomatoes in ½ cup of warm water in a bowl for 15 minutes. Drain and keep aside.Lightly roast the pinenuts in a broad non-stick pan for 1 to 2 minutes, while stirring continuously.Combine the sun-dried tomatoes, pinenuts or walnuts, garlic, chilli powder and olive oil and blend in a mixer to a smooth paste.Transfer the paste into the same broad non-stick pan, add the fresh cream, milk and salt, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedJust before serving, re-heat the sun-dried tomato pesto sauce, add the farfalle, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Garnish with celery and serve immediately with garlic bread.Handy tip:Handy tip:If walnuts are used for making the sun-dried tomato pesto sauce, dry roasting can be omitted at step 2. Nutrient values (Abbrv) per servingEnergy681 calProtein13 gCarbohydrates57.7 gFiber5.1 gFat43.6 gCholesterol5.3 mgSodium3497.9 mgClick here to view calories for Bow Pasta with Sun-dried Tomato Pesto Sauce