Pesto Farfalle Pasta with Spinach, Arugula, and Toasted Almonds
This Pesto Farfalle Pasta with Spinach, Arugula, and Toasted Almonds is a quick, healthy, and delicious meal that comes together in just 15 minutes. Made with homemade pesto, fresh spinach, peppery arugula, and crunchy toasted almonds, this easy pasta recipe is perfect for a busy weeknight lunch or dinner. You can use our homemade pesto recipe for the freshest flavor, or simply use your favorite store-bought pesto when you want to save time. Serve it with a simple fresh salad on the side for a complete, satisfying meal that is packed with flavor and fresh ingredients.
Highlights:
- ⏱️ Ready in just 15 minutes
- 🌿 Fresh spinach and peppery arugula
- 🌰 Crunchy toasted almonds
- 💚 Homemade pesto or your favorite store-bought pesto
- 🥗 Delicious with an easy side salad
- 🍝 Simple, healthy, and perfect for busy weeknights
- 🌱 A vegetarian pasta option
My Recommendation: 🌿 I always keep a small basil plant in my kitchen or backyard. The smell of fresh basil and pesto is simply wonderful, and adding a few fresh basil leaves on top of this pesto pasta makes it even more flavorful and beautiful.
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Pesto Farfalle Pasta with Spinach, Arugula and Toasted Almonds
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings20
minutes20
minutes500
kcalIngredients
12 oz (340 g) farfalle pasta
½ cup fresh basil pesto
2 cups fresh spinach
1 cup fresh arugula (rúcula)
2 medium carrots, sliced
½ cup toasted sliced almonds
2 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese, optional
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Directions
- Cook the Farfalle
Bring a large pot of salted water to a boil. Add the farfalle and cook according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain well. - Prepare the Vegetables
While the pasta cooks, slice the carrots and prepare the fresh spinach and arugula. Lightly toast the sliced almonds in a dry skillet over medium heat until golden and fragrant. Set aside. - Return the warm pasta to the pot or a large bowl. Add the basil pesto and 1 to 2 tablespoons of reserved pasta water.
- Add the Greens and Carrots
Add the spinach, arugula and sliced carrots to the warm pasta. Toss gently so the greens soften slightly while retaining their fresh color and add olive oil and balsamic.
5. Finish the Pasta
Drizzle with extra-virgin olive oil and season with salt and freshly ground black pepper. Add freshly grated Parmesan if desired and toss once more.
6. Serve
Transfer the pesto farfalle pastato a serving plate. Sprinkle generously with toasted almonds and garnish with fresh basil. Serve immediately while warm and glossy.
