MG 4155

FARFALLE WITH SPINACH & WALNUT PESTO

Servings

4

FC NV Chard
2019

Ferrari-Carano Chardonnay

Sonoma County

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Ingredients

  • 1 lb Farfalle pasta
  • 4 cups fresh spinach
  • 1/4 cup walnuts, toasted
  • 1/4 cup Parmesan, grated
  • 4 cloves garlic
  • t tbsp. lemon juice
  • 1 pinch red pepper flakes
  • 3 tbsp. olive oil
  • 2 tbsp water
  • 1 pint cherry tomatoes, halved
  • Extra Parmesan for garnish
  • Salt and pepper to taste

Directions

Bring a large pot of salted water to boil. Cook pasta according to directions on box. While the pasta is cooking, combine spinach, walnuts, grated Parmesan, garlic, lemon juice, pepper flake, olive oil and water in a blender or food processor. Blend until smooth. Season to taste with salt and pepper.

Drain pasta from water, reserving ½ cup of pasta water. Return pasta to pot, adding in pesto and cherry tomatoes. Cook on low heat until cherry tomatoes become tender. Season to taste with salt and pepper. To serve, garnish with additional Parmesan.