Parmesan Cheese (1/4 cup)
Bring a large pot of water to a rolling boil. Once boiling, add some
Salt (to taste)
to the water, and pour in the
Farfalle Pasta (1 lb)
. Cook for about 8-10 minutes or until tender, with a little bite to it still.
Drain and set aside while you make the pesto.
In a food processor, place the large bag of
Fresh Baby Spinach (9 1/2 cups)
Fresh Basil (1 bunch)
Walnuts (1/2 cup)
Garlic (2 cloves)
Salt and Pepper (to taste)
, and parmesan cheese.
Pulse a couple of times until the mixture resembles course crumbs. Then turn the processor on and, while it's running, drizzle in the
Olive Oil (1/2 cup)
until creamy and smooth.
Taste and adjust seasoning accordingly. Once satisfied, toss with the cooked bowtie pasta and additional parmesan cheese.