Bow Ties with Pesto, Feta & Cherry Tomatoes

Ingredients:
1 pound bow tie pasta
3/4 cup Pesto (see below)
1/2 pint cherry tomatoes
1 cup crumbled feta cheese

kosher salt and freshly ground black pepper

Olive oil as needed

Pesto
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or pecorino cheese
Juice of 1 lemon
2 cloves garlic, peeled
kosher salt
About 20 grinds freshly ground black pepper
1/4 cup extra-virgin olive oil
Yield:About 1 1/2 cups

Directions:
1. Bring a large pot of salted water to boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
2. Dump the pasta into a large serving bowl. Stir in the Pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Season with salt and black pepper to taste. You can make the salad up to about 1 hour before you serve it. Check out the salt and black pepper just before you serve the salad. If its looking a little dry, add some olive oil and stir it around.

Pesto:
Place all ingredients with 1/2 cup of oil in a blender and blend. With the motor running, gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

Kitchen Tip
Leftover pesto? put it in an airtight freezer-safe container and pour a thin layer of olive oil over the top. Press a layer of plastic wrap right onto the oil, close the lid, and store in the freezer for up to 1 month. Toss with hot cooked pasta and serve as an entree when you're pressed for time, or spread on crostini as an appetizer.

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