Spinach and Basil Pesto Farfalle

Spinach Pesto

Ingredients

  • 2 cups fresh spinach leaves, well-washed and stemmed
  • 1/2 cup fresh basil
  • 1/2 cup pine nuts
  • 1/4 cup parmesan cheese, freshly grated, not canned
  • 3 garlic cloves
  • ¼ – ½  cup extra virgin olive oil (more or less depends on preferred consistency)
  • 1/4 teaspoon sea salt
  • Pinch red crushed pepper flakes (optional)
  • 1/8 teaspoon fresh ground black pepper
  • ½ pound Farfalle Pasta, boiled and drained
  • More Parmesan for Garnish
  • 1/8 cup pine nuts toasted for garnish

Directions

Cook ½ pound Farfalle pasta to al dente, drain, lightly coat with olive oil and set aside.

In 350 degree oven toast 1/8 cup pine nuts until lightly golden, set aside. (for garnish)

Place spinach, basil, garlic, salt, pepper, parmesan, red crushed pepper and pine nuts into a food processor and process, slowly steaming in oil until mixture is smooth.

Taste and adjust seasonings if needed, toss with precooked pasta and grated parmesan cheese and toasted pine nuts.

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