1. Place the farfalle in boiling, salted water and boil it for 11 minutes, in order to achieve the “al dente” taste!

  2. Keep 1/3 tea cup of the water and remove the rest.

  3. Cut the cherry tomatoes in halves or in quarters if they are larger.

  4. Make the sauce by mixing the pesto and the boil water.

  5. Pour the sauce over the penne and add the chopped tomatoes.

  6. Add salt to the taste.