Farfalle with Spinach Pesto, Feta, and Cherry Tomatoes

(Photo courtesy of World Community Cookbooks)

I am a huge fan of pesto. Back when I lived in Cleveland, I was a member of the Cleveland West Chi Omega Alumnae Group, which met once a month to engage in a variety of activities. We typically wrapped up the year with a potluck event, so I was thrilled to have the opportunity to use my love of pesto for the greater good. And, I came up with a pesto pasta salad recipe that I could bring just for the occasion of our Salad Supper meeting.

Rather than using the more traditional basil in my pesto, I opted for baby spinach. And rather than using the more traditional pinoli (pine nuts), I opted for pecans. The pesto turned out great and the ladies complimented me on the salad all night. I barely had any leftovers to take home by the end of the evening! What's great about this pasta salad is that it can be served warm, cold, or at room temperature without affecting the flavor. Personally, I like it on the cool side, but definitely serve it the way you prefer!

Also, don't forget to enter Taste As You Go's first official giveaway! Two lucky readers will each receive a $15 gift certificate good toward the purchase of a TAYGA designer apron! So make sure you leave a comment on the giveaway entry before the November 14 deadline!

Farfalle with Spinach Pesto, Feta, and Cherry Tomatoes
Printable Recipe

INGREDIENTS

• 1 pound dried farfalle
• 3/4 cup Spinach Pesto (recipe follows)
• 1 pint cherry tomatoes, halved
• 1 cup crumbled feta cheese
• Salt and pepper, to taste
• Extra-virgin olive oil

INSTRUCTIONS

1. Bring a large pot of water to a boil. Season the boiling water with a good handful of salt. Stir in the farfalle and cook according to the package directions.
   
2. When the farfalle is finished cooking, drain and run it under cold water, just until it stops steaming.
   
3. Place the drained farfalle in a large bowl. Stir in the pesto until the farfalle is coated.
   
4. Gently toss in the cherry tomatoes and the crumbled feta. Season to taste with salt and pepper.
   
5. If the salad is too dry, drizzle in some olive oil and stir until the desired moistness is achieved. The salad can be prepared up to 1 hour prior to serving.

Spinach Pesto 

Yields 1 1/2 cups

INGREDIENTS

• 1 8-ounce bag fresh baby spinach
• 3/4 cup whole pecans
• 1/2 cup Parmesan cheese, freshly grated
• Juice of 1 small lemon
• 2 cloves garlic, peeled and halved
• Salt and pepper, to taste
• 3/4 cup extra-virgin olive oil, plus more as needed

INSTRUCTIONS

1. Place all ingredients with 1/2 cup of the olive oil in a blender. Blend.
   
2. Gradually drizzle in the remaining 1/4 cup oil until the pesto is thick and smooth.

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