Saturday, September 8, 2012

Carrots and Squash Farfalle with Creamy Pesto Sauce

Farfalle Pasta - 1/2 box (I used Barilla carrots and Squash)
Pesto - 1/4 cup (Refer to my recipe here)
Heavy Cream - 1/4 cup
Butter - 1 TBSP
Salt & Pepper - to taste

  1. Bring 2-4 quarts of water to a boil.  Add salt to taste.
  2. Add pasta to boiling water.
  3. Boil for 4 -5 minutes, stirring occasionally.  
  4. Meanwhile, in a saucepan add heavy cream and butter.
  5. Heat until butter melts.
  6. Add pesto, salt and pepper. Stir well.  Simmer for 1 minute.  Do not let the mixture boil.
  7. Drain the pasta and transfer it to a large bowl.  Pour the sauce over pasta and mix well.
  8. Serve hot.  If you are packing for lunch, make sure to put it in a hot pack.

Linking this to Nithu's Healthy Food for Healthy Kids event which I am hosting this month.


  1. Nice kid's recipe, but love by all. Delicious..

    Today's recipe:

  2. Feel like finishing that whole plate.


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