Carrots and Squash Farfalle with Creamy Pesto Sauce

Ingredients:
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

Method:

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.