Farfalle pesto grilled cheese recipe

Ingredients

• 1 cup water
• ¼ cup uncooked bow tie pasta (farfalle)
• 2 tablespoons pine nuts
• 2 shiitake mushrooms, sliced
• 2 baby portobello mushrooms, sliced
• 1 tablespoon dried basil
• 1 tablespoon olive oil
• 2–3 cherry tomatoes, quartered
• ¼ cup feta
• 2–4 tablespoons melted sweet butter, for grilling
• 2 slices rosemary bread

1. In a saucepan, boil 1 cup of water. Add pasta and simmer until fork-tender, approximately 10 minutes. Drain pasta and set aside.
2. In a blender, combine pine nuts, shitake mushrooms, portobello mushrooms, and dried basil. As you are blending, slowly drizzle in the olive oil. Blend until all ingredients are thoroughly mixed. Set aside.
3. In a large bowl, mix pasta with mushroom pesto, cherry tomatoes, and feta.
4. Brush the melted butter on the outside of the 2 slices of bread. In an unheated sauté pan, place 1 slice of bread butter side down. Place pasta mixture on bread and top sandwich with other slice of bread, butter side up. Turn burner to medium heat.
5. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
6. Cut on the diagonal and serve warm.