Bow Tie Pasta With Pesto Feta And Cherry Tomatoes Recipe

Directions:

1. Pesto:
2. Place all ingredients with 1/2 cup of oil in a blender. With motor running , gradually drizzle in the remaining 1/4 cup oil until pesto is thick and smooth.
3. Salad:
4. Boil pasta in salted water, stirring occasionally, until al dente, about 10 to 12 minutes. Drain pasta and place into large serving bowl. Stir in pesto until all pasta is coated. Toss in the halved tomatoes and crumbled feta. Season with salt and pepper to taste. You can make this salad up to one hour before you serve it. If the salad looks a little dry, add some olive oil and stir.
5. **Leftover pesto can be frozen for up to one month. Place pesto in airtight freezer safe container and cover with a thin layer of olive oil. Place plastic wrap right on top of oil and close the lid. Toss with hot cooked pasta and serve as an entree when you're pressed for time, or spread on crostini as an appetizer.