Summer flavors in a fresh farfalle salad with extra virgin olive oil, cherry tomatoes, spinach, and pesto sauce.


    • 250 gr farfalle pasta
    • 1 cup cherry tomatoes, halved
    • 2 cups fresh spinach leaves
    • 1/4 cup grated Parmesan cheese
  • For the Pesto Sauce:
    • 2 cups fresh basil leaves
    • 1/2 cup pine nuts
    • 2 cloves garlic, minced
    • 1/2 cup grated Parmesan cheese
    • Salt and pepper


    1. Cook the farfalle pasta according to the package instructions. Drain and set aside. Toast the pine nuts in a small skillet over medium heat until golden brown. To avoid burning, stir frequently. Remove from the heat and set aside when toasted.
    2. Prepare the pesto sauce. Combine the basil leaves, pine nuts, minced garlic, and grated Parmesan cheese in a blender and pulse until the ingredients are well combined and finely chopped. While the processor is still running, slowly drizzle in the GREENOLIA CLASSIC extra virgin olive oil until the mixture becomes smooth and well-blended. Add salt and pepper to taste.
    3. In a large mixing bowl, combine the cooked farfalle pasta, cherry tomatoes, and fresh spinach leaves. Pour the prepared pesto sauce over the pasta and vegetables. Toss gently until all the ingredients are evenly coated with the sauce. Sprinkle the grated Parmesan cheese over the salad and serve immediately!

Note: You can also add other ingredients, such as grilled chicken or sliced olives, based on your preference.

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