1. In food processor finely chop basil, garlic and nuts, 1 minute. Add oil. Whirl to blend. Add Parmesan and salt. Whirl.
2. Cook farfalle in large pot of lightly salted boiling water until firm but tender. Drain. Toss with 1/2 cup pesto in bowl. Refrigerate remaining pesto for other use. Makes 6 servings.