
Farfalle with Red Pesto and Tomatoes
The pasta cooks straight in water in the Tupperware Micro Urban, no stovetop needed, while a punchy red pesto of sun-dried tomatoes, basil and pine nuts blends in the TurboMAX. Warmed chopped tomatoes stirred in at the end add juiciness to every bite.
- Total time
- 42 min
- Prep
- 20 min
- Cook
- 19 min
- Rest
- 3 min

Ingredients
Method
Put the farfalle in the Tupperware Micro Urban base, cover with water up to the maximum fill line for pasta, add the coarse salt and microwave at 900 W for 2 minutes longer than the packet's al dente time. Drain.
Blend the basil leaves, drained diced sun-dried tomatoes, pine nuts, grated parmesan, garlic cloves, olive oil, salt and pepper in the Tupperware TurboMAX. Toss this pesto with the pasta and let stand for 5 minutes, covered, to stay warm.
Drain the peeled tomatoes, dice them and heat them in the Tupperware MicroCook Pitcher for about 5 minutes at 600 W.
Stir the warm tomatoes into the pasta and serve immediately.







