Cold Pesto Pasta Salad

Bring 4 quarts water to a boil and add 1 Tbsp salt.

Drop the garlic cloves (still in skins) into the boiling water to mellow them, then remove and set aside to cool.

Cook the farfalle in the boiling water until fully cooked (not just al dente).

While pasta cooks, toast the pine nuts and grate the Parmesan cheese.

Peel the blanched garlic and chop.

Make the pesto:

Transfer pesto to a covered bowl and refrigerate.

Slice cherry tomatoes into quarters.

When pasta is cooked, drain and toss with 1 Tbsp extra virgin olive oil to prevent sticking.

Spread pasta on a cookie sheet and let cool at room temperature for 30 minutes.

Once pasta is cooled to room temperature, transfer to a large bowl.

Add the pesto, remaining toasted pine nuts, and quartered tomatoes.

Mix well to combine.