Farfalle with Pepita and Anchovy Pesto, Sesame Seeds & Fried Parsley

Serves 2 people  

Ingredients:

2 portion fresh farfalle

3-4 tbsp pepita and anchovy pesto (add more/less if desired)

¼ cup pasta water (add 2 tbsp at a time then add more if needed)

2 tsp toasted sesame seeds

Handful fried parsley

Extra virgin olive oil to finish

Freshly grated Parmigiano-Reggiano

Salt and pepper to taste

Method:

First, fry parsley in 3 tbsp olive oil in a medium skillet until crispy and set aside on a plate lined with a paper towel.

 Bring a pot of salted water to the boil. On a separate flame, heat pepita and anchovy pesto on low until warm, making sure not to boil the sauce (this will diminish the flavour immensely). Add pasta to water and give it a mix with a spoon to prevent sticking. Cook for approx. 1 minute. Add pasta to pepita and anchovy pesto alongside 2 tsbp pasta water. Cook for 1 minute, making sure to give it a gentle shake to emulsify the sauce and fully coat the pasta. Add more pasta water if needed and taste the pasta and adjust seasoning as desired.

 Next, plate your pasta in a separate plate or bowl. Top with toasted sesame seeds, fried parsley, a drizzle of extra-virgin olive oil, and a grating of parmesan. Enjoy! X