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–+ servings
Lemony Pesto Farfalle Pasta

Lemony Pesto Farfalle Pasta

Craving something filling yet refreshing? This lemony pesto farfalle pasta is bright, creamy and ready in about 25 minutes, perfect for a quick vegan lunch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Choose Serving Size 2

Ingredients 

  • 1 ½ cups farfalle pasta
  • 4 cups basil leaves
  • 2 Tbsp pine nuts roasted
  • 1 lemon
  • 2 cups baby spinach
  • 2 Tbsp nutritional yeast
  • ½ cup Parmesan cheese grated, optional for non-vegan option
  • 1 clove garlic
  • olive oil
  • salt
  • pepper

Instructions

  • Roast the pine nuts in a dry, hot pan until lightly golden.
  • Add the basil leaves, pine nuts and garlic clove to a blender.
  • Pulse and drizzle in olive oil until the mixture is smooth and creamy.
  • Season the pesto with salt and pepper.
  • Boil the pasta in salted water.
  • Heat 2 Tbsp of olive oil in a pan. Add the spinach, nutritional yeast (and Parmesan, if using), the zest of 1 lemon and 1/2 cup of pasta water.
  • Drain the pasta 1 minute before it's done and transfer it to the pan. Add the pesto and the juice of 1/2 lemon. Stir and cook for 1 more minute.

Notes

Best enjoyed fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Add a splash of olive oil or reserved pasta water when reheating to loosen the pesto.