ChefXi OfficialA vibrant lunchtime harmony where traditional Italian farfalle meets the soulful, buttery crunch of Amazonian Brazil nuts and the zesty lift of lime.
Bring a large pot of heavily salted water to a rolling boil. Add the farfalle and cook until al dente, usually about 10-12 minutes. Reserve 1 cup of the starchy pasta water before draining.
The pasta water is liquid gold for your sauce consistency.
While the pasta cooks, place the toasted Brazil nuts and garlic in a food processor. Pulse until coarsely ground.
Don't over-process; we want texture, not a paste.
Add the fresh basil, lime zest, lime juice, and parmesan cheese. Pulse again to combine.
The lime juice prevents the basil from oxidizing too quickly.
With the processor running on low, slowly drizzle in the olive oil until a vibrant, thick pesto forms. Season with salt and black pepper to taste.
In a large mixing bowl, combine the hot farfalle with the Brazil nut pesto. Add splashes of the reserved pasta water to create a silky, emulsified coating that clings to the pasta.
Stir vigorously to help the starch and oil bind.
Fold in the halved cherry tomatoes and plate immediately. Top with the shaved Brazil nuts for a final layer of terroir.
The essence of this lunch lies in the emulsification of the Brazil nut pesto. Ensure your pasta water is as salty as the sea to properly season the dough from within. If you cannot find farfalle, any short, ridged pasta that can catch the vibrant green sauce will suffice. Respect the lineage of the pesto, but embrace the tropical crunch of the nuts.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.