Let yourself be enchanted by our organic spinach pesto with farfalle and get the recipe now.
Hello fellow foodies and cooking enthusiasts! Today I want to share a delicious and healthy pasta recipe with you that you absolutely must try: Farfalle in organic spinach and microgreens pesto! This delectable dish is not only easy to prepare but also packed with fresh and healthy ingredients. Our organic spinach pesto gives the farfalle pasta a wonderfully savory flavor, and the microgreens provide an extra dose of vitamins and minerals. So grab your cooking utensils and let's whip up this delicious meal together!
Ingredients:
- 200g fresh spinach
- 1 clove of garlic
- 100 ml olive oil
- 10 g arugula microgreens
- 80 g walnut kernels
- 2 tbsp nutritional yeast
- salt and pepper
Aside from that:
- 600g of colorful cherry tomatoes
- 3 tablespoons olive oil
- salt and pepper
- 500g Farfalle
- 230g vegan feta
- 10 g mustard microgreens
Preparation:
- Wash the spinach thoroughly and shake dry.
- Peel the garlic and roughly chop it.
- Place the spinach, garlic, microgreens, and walnuts in a blender and season with nutritional yeast. Blend the ingredients on high speed for one minute to make a pesto, then season with salt and pepper.
- Preheat the oven to 180°C fan-forced.
- Wash and halve the cherry tomatoes. Place them in a bowl with olive oil and season generously with salt and pepper. Mix everything together well.
- Place the tomatoes on a baking sheet lined with parchment paper and roast on the middle rack for 20 minutes.
- Meanwhile, bring water to a boil, salt it, and cook the pasta until al dente. Crumble the vegan feta with a fork.
- Once the tomatoes are baked, remove them from the oven. Drain the pasta, return it to the pot, and mix well with the pesto.
- Divide the farfalle among the plates, top with baked tomatoes and vegan feta. Finally, garnish with microgreens and serve.
