Bright Garden Basil Pesto Farfalle

Farfalle, Italian for butterflies, pairs with the bright garden flavors of classic Genoese basil pesto. Fresh basil, pine nuts, and a squeeze of lemon coat the bow-tie pasta for a lively Ligurian-inspired dinner.

Serves 6 · 15 min prep · 15 min cook

Estimate for one serving

• 510 cal
• 16g protein
• 58g carbs
• 25g fat
• 3g fiber

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Ingredients

• 1 lb farfalle pasta
• 3 cups packed fresh basil leaves
• ⅓ cup pine nuts
• 3 garlic cloves
• ¾ cup grated Parmigiano-Reggiano cheese
• ½ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 cups halved cherry tomatoes
• 2 cups baby spinach
• 2 tbsp toasted pine nuts for garnish

Instructions

1. 1Bring a large pot of salted water to a full boil. Drop in the farfalle and cook until al dente with a firm bite in the center, usually 10 to 12 minutes, stirring occasionally so the bows do not nest.
2. 2Meanwhile toast the pine nuts in a dry small skillet over medium heat, shaking often, until golden and fragrant, 3 to 4 minutes; set aside half for the pesto and half for garnish.
3. 3In a food processor combine the basil, toasted pine nuts reserved for pesto, peeled garlic, and grated Parmigiano. Pulse until the mixture is finely chopped and looks like damp sand.
4. 4With the processor running, stream in the olive oil until the pesto turns smooth and vibrant green. Scrape down the sides, then blend in the lemon juice, salt, and black pepper. Taste and brighten with an extra squeeze of lemon if needed.
5. 5Halve the cherry tomatoes and keep the baby spinach ready. Reserve pasta water, then drain the farfalle well.
6. 6Return the hot pasta to the pot off the heat. Immediately add most of the pesto and a splash of pasta water, tossing with tongs until every bow is lacquered emerald green.
7. 7Fold in the halved cherry tomatoes and baby spinach; the residual heat softens the tomatoes slightly and just wilts the spinach without cooking it to mush. Add more pasta water a tablespoon at a time if the pesto looks tight.
8. 8Pile the farfalle onto a large platter or shallow bowl. Dollop any remaining pesto over the top, scatter the reserved toasted pine nuts, and finish with an extra grind of black pepper.
9. 9Serve warm or at room temperature so the pesto stays bright and the crowd can scoop generous portions for a casual weekend table.