Lemony Pesto Farfalle Pasta
Are you craving a filling but also refreshing dish? Here's an idea for your next lunch: lemony pesto farfalle pasta!
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-veg option
- 1 clove garlic
- olive oil
- salt
- pepper
Instructions
- Roast the pine nuts in a dry, hot pan.
- Add the basil leaves, pine nuts, and garlic clove to a blender.
- Pulse and drizzle olive oil into the mixture until smooth and creamy.
- Season the pesto with salt and pepper.
- Boil the pasta in salted water.
- Heat up 2 Tbsp of olive oil in a pan. Add the spinach, nutritional yeast, (optional - Parmesan), the zest of 1 lemon and 1/2 cup of pasta water.
- Drain the pasta 1 minute before it’s done and transfer to the pan. Add the pesto and the juice of 1/2 lemon. Stir and cook for 1 more minute.