INGREDIENTS
3/4 cup
pine nuts
2
garlic cloves, unpeeled
salt
1 lb
farfalle
5
Tb extra virgin olive oil
3 cups
fresh basil leaves
1 oz
baby spinach
1/2 tsp
pepper
2
Tb lemon juice
1 1/2 oz
parmesan cheese, grated fine (3/4 cup), plus extra for serving
6
Tb mayonnaise
12 oz
cherry tomatoes, quartered