Cold Farfalle Pasta with Spinach and Walnut Pesto

Farfalle Cold Pasta Recipe with Spinach and Walnut Pesto

Hello! We're going to prepare a delicious cold pasta that will save you on hot days or when you need a quick and flavorful meal. The combination of fresh spinach with the crunchy touch of walnuts creates a perfect balance that nourishes and refreshes at the same time.

Preparation time

To help you organize better in the kitchen, here's a breakdown of the times needed. It's a fairly quick recipe, ideal for when you don't have hours to spend in front of the stove.

• Preparation: 15 minutes
• Cooking: 12 minutes
• Total: 27 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

These are the ingredients we're going to need. I've kept the list simple and true to what really adds flavor. Remember that the quality of the oil and cheese makes a difference in the final result.

• 300 g farfalle pasta (bow-tie or butterfly shaped)
• 100 g fresh spinach
• 50 g shelled walnuts
• 2 cloves of garlic
• 50 g grated Parmesan cheese
• 100 ml extra virgin olive oil
• Salt to taste
• Black pepper to taste

Substitution options:

If you don't find farfalle in your pantry, this sauce adheres very well to other short pastas. For example, you could try a spinach pasta salad using fusilli or penne. If you don't have walnuts, you can replace them with almonds or pine nuts; the flavor will change slightly, becoming milder, but the crunchy texture will remain. If you don't eat dairy, you can omit the Parmesan or use nutritional yeast, although the flavor will be less salty and deep.

Utensils we will use

You don't need professional equipment for this; the basics you have in your kitchen drawers are enough. The important thing is to have everything on hand before starting.

• Large pot for boiling pasta
• Colander or pasta strainer
• Small frying pan (for toasting the walnuts)
• Blender or food processor
• Kitchen knife and cutting board
• Large bowl or salad bowl for mixing
• Wooden spoon or silicone spatula

Preparation

1. Cooking the pasta

   The first thing is to get the base of the dish. Fill the large pot with water and bring it to a boil over high heat.

   • When the water comes to a boil, add a generous handful of salt.
   • Add the 300 g of farfalle and stir gently to prevent sticking.
   • Cook according to package directions, but taste it a minute before. We are looking for it to be «al dente», meaning cooked but firm to the bite.
   • Before draining, reserve one cup of the cooking water. This is vital for the sauce.
   • Drain the pasta and rinse it under cold water from the tap to stop the cooking and cool it down. Drain well again and set aside in the large bowl.
2. When the water comes to a boil, add a generous handful of salt.
3. Add the 300 g of farfalle and stir gently to prevent sticking.
4. Cook according to package directions, but taste it a minute before. We are looking for it to be «al dente», meaning cooked but firm to the bite.
5. Before draining, reserve one cup of the cooking water. This is vital for the sauce.
6. Drain the pasta and rinse it under cold water from the tap to stop the cooking and cool it down. Drain well again and set aside in the large bowl.

7. Preparation of Dry Ingredients

   While the pasta is cooking, we are going to enhance the flavors of the nuts and prepare the vegetables.

   • Place the pan over medium heat without oil.
   • Add the 50 g of walnuts and lightly toast them, moving them constantly so they don't burn. We only want them to release their aroma (about 2-3 minutes). Remove and let cool.
   • Wash the 100 g of spinach very well under the tap to remove any remaining dirt and dry them with kitchen paper or a lettuce spinner.
   • Peel the 2 cloves of garlic. If you want a milder flavor, remove the central germ.
8. Place the pan over medium heat without oil.
9. Add the 50 g of walnuts and lightly toast them, moving them constantly so they don't burn. We only want them to release their aroma (about 2-3 minutes). Remove and let cool.
10. Wash the 100 g of spinach very well under the tap to remove any remaining dirt and dry them with kitchen paper or a lettuce spinner.
11. Peel the 2 cloves of garlic. If you want a milder flavor, remove the central germ.

12. Preparation of the spinach pesto

    This is where the recipe magic happens. We are going to create a vibrant green emulsion.

    • In the blender or food processor cup, place the clean spinach, garlic cloves, toasted walnuts, and 50 g of grated Parmesan cheese.
    • Add a pinch of salt and freshly ground pepper.
    • Turn on the blender at medium speed.
    • While it is running, pour the 100 ml of extra virgin olive oil in a thin, steady stream. This helps the sauce emulsify and become creamy.
    • If you see that it is too thick, add a small splash of the reserved cooking water until you achieve the desired texture. Adjust salt if necessary.
13. In the blender or food processor cup, place the clean spinach, garlic cloves, toasted walnuts, and 50 g of grated Parmesan cheese.
14. Add a pinch of salt and freshly ground pepper.
15. Turn on the blender at medium speed.
16. While it is running, pour the 100 ml of extra virgin olive oil in a thin, steady stream. This helps the sauce emulsify and become creamy.
17. If you see that it is too thick, add a small splash of the reserved cooking water until you achieve the desired texture. Adjust salt if necessary.

18. Mixing and final assembly

    The final step to integrate everything and have our cold pasta ready.

    • Pour the pesto over the farfalle you have in the large bowl.
    • Mix with enveloping movements using the spoon or spatula so as not to break the pasta.
    • Make sure each pasta «bow» is well coated with the salsa verde.
19. Pour the pesto over the farfalle you have in the large bowl.
20. Mix with enveloping movements using the spoon or spatula so as not to break the pasta.
21. Make sure each pasta «bow» is well coated with the green sauce.

To finish and serve

Once the mixture is homogeneous, let it rest for about 5 minutes for the flavors to settle. If you notice that the pasta has absorbed a lot of sauce and looks dry, add another tablespoon of the reserved cooking water and mix again; this will restore its shine. Serve in deep plates or individual bowls. To decorate and provide visual contrast, you can sprinkle a little more Parmesan cheese on top and some extra walnut pieces. Accompany it with a refreshing drink; it is a unique dish that does not need a heavy side dish, although if you like variety, a tuna pasta salad on the table could offer an interesting protein contrast for diners.

Nutritional Information

Here is an estimate of what this dish provides per serving. Remember that these are approximate values and may vary depending on the exact brands of ingredients you use at home.

• Calories: 520 kcal
• Proteins: 14 g
• Fats: 32 g
• Carbohydrates: 48 g
• Fiber: 4 g

Note: Percentages of daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your caloric needs.

5 keys to make it perfect

Sometimes, small details make a big difference between a good dish and a spectacular one. Here I share my secrets for this pesto.

1. Cooking water is gold: Never throw away all the water when straining the pasta. The starch it contains helps the oil and cheese bind better to the pasta, preventing the oil from separating on the plate.
2. Drying the spinach: If you leave the spinach too wet after washing it, the pesto will be watery and weak. Take an extra minute to dry them well.
3. Pasta temperature: As it is a cold pasta, it is crucial to stop the cooking with cold water. If you mix the pesto with boiling pasta, the spinach will «cook» with the residual heat, losing its bright green color and turning brown.
4. Oil quality: As it is a raw sauce, the flavor of the olive oil is the protagonist. Use a good quality extra virgin one; if it's too bitter, you can mix it with a little sunflower oil, although I prefer the intensity of olive oil.
5. Toasting walnuts: Don't skip the step of toasting the walnuts. The heat releases the essential oils from the nut, which multiplies the flavor and makes the pesto much more aromatic.

When is it ideal to enjoy it?

This recipe for cold farfalle pasta with spinach and walnut pesto is incredibly versatile. It's the queen of summer lunches, as it's refreshing and doesn't leave you with that heavy feeling to continue with your day. It's perfect for taking in a tupperware to the office or on a picnic, as it keeps very well at room temperature and doesn't need reheating (in fact, it's better not to). It also works wonderfully as a side dish at a family barbecue, offering a more sophisticated alternative to the typical potato salad.

If you're planning a larger menu for a gathering, this dish pairs well with other fresh options. For example, you could serve it alongside a cold pasta with tomatoes and ricotta to offer a variety of colors and flavors on the table, or even as a counterpoint to a mango and cucumber pasta salad if you're looking for something more fruity.

Comparison table

To show you how our recipe stands against other similar options you might be considering, I've prepared this quick comparison.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this pasta turned out for you, if you dared to swap the walnuts for another nut, or if you gave it your own personal touch. Leave your comment and share your own little tricks with the community!

Culinary glossary

So you don't have doubts about the terms we've used, here I briefly explain what they mean in our daily cooking.

• Al dente: It's the cooking point of pasta where it's cooked but offers a slight resistance when bitten, it's neither soft nor mushy.
• Emulsion: It's the mixture of two liquids that normally don't combine easily, like oil and water (or spinach juice), achieving a unified cream.
• Blanch: A very brief cooking technique (seconds or minutes) in boiling water followed by an ice bath to set the color and texture.
• Rectify: Tasting the food almost at the end of preparation to adjust salt, pepper, or acidity as needed.
• Pesto: A traditionally Italian sauce made by crushing or grinding raw ingredients (herbs, cheese, nuts, oil) until a paste is formed.