Instructions
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Place the farfalle in boiling, salted water and boil it for 11 minutes, in order to achieve the “al dente” taste!
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Keep 1/3 tea cup of the water and remove the rest.
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Cut the cherry tomatoes in halves or in quarters if they are larger.
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Make the sauce by mixing the pesto and the boil water.
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Pour the sauce over the penne and add the chopped tomatoes.
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Add salt to the taste.
