Farfalle with Spinach Pesto, Feta, and Cherry Tomatoes

  • 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


  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


  • 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


  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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