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Potluck Pesto Pasta

Chef Julie Yoon
  • 40 minutes
  • Serves

INGREDIENTS

2 cloves

garlic, coarsely chopped

1/2 cup

walnuts, toasted

1 cup

fresh basil

2

packed cups fresh spinach leaves

1/2 tsp

kosher salt

1/2 tsp

crushed red chili flakes

1/2

a lemon, squeezed

1 cup

olive oil

1/2 cup

grated Parmesan cheese

1 lb

farfalle (bow tie) pasta

All of the pesto

1/4 cup

reserved salted pasta cooking water

1 pint

cherry tomatoes, quartered, with ¼ tsp. kosher salt

1/2 lb

green beans, cut into 2” pieces

1 cup

boccocini cut in half, or fresh mozzarella diced

1/2

a lemon, squeezed

Salt and pepper