Grate the 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 pound). 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 (10 ounce), Fresh Basil (1 bunch), toasted Walnut (1/2 cup), Garlic (2 clove), 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.