Ingredients
- 6 ounces dry farfalle (bow-tie pasta)
- ¼ cup prepared vegetarian basil pesto
- 1 cup cherry tomatoes, halved
- 2 cups washed baby spinach or mixed salad greens
- 1 teaspoon olive oil
- 1 teaspoon lemon juice, optional
- 2 tablespoons grated vegetarian hard cheese, optional
- Salt for the pasta water, according to your preference
- ⅛ teaspoon black pepper, or to taste
Make it
- Bring a large pot of water to a boil. Salt if desired. Add pasta and cook according to the package timing until tender with a little bite.
- While the pasta cooks, halve the tomatoes and wash and dry the greens. Toss tomatoes with olive oil and pepper.
- Before draining the pasta, reserve ½ cup of its cooking water. Drain and return pasta to the warm pot off the heat.
- Stir in the pesto and 2 tablespoons reserved cooking water. Add more water a tablespoon at a time until the pasta is lightly coated.
- Fold in the tomatoes. For softer spinach, stir it into the warm pasta; for crisp salad greens, divide them between two plates and spoon pasta over them.
- Add optional lemon juice and Parmesan, taste, and serve immediately.
Make it yours
Use your preferred pasta shape and follow its package cooking time. For a more substantial meal, add 1 cup drained canned chickpeas with the tomatoes. Gluten-free pasta and dairy-free pesto can be used if suitable for you.
An original Livura Kitchen recipe concept. Image is serving inspiration; presentation may vary.
Photo: Eaters Collective / Unsplash.