Pesto Pasta

Bring a small pot of water to a boil, dunk the spinach and basil leaves into the water for a few seconds to blanch, then immediately transfer to an ice bath.

Drain and gently squeeze out excess moisture from the greens.

Transfer the blanched greens to a blender along with the garlic, toasted pine nuts, Pecorino Romano, and Parmigiano Reggiano.

Blend on low speed, adding a small splash of cold water at a time to help loosen the mixture if needed.

With the blender running on high, slowly stream in the extra-virgin olive oil until fully emulsified and vibrant green.

Season with salt to taste and set aside.

Bring a large pot of water to a boil and season heavily with salt.

Add the farfalle and cook according to package instructions until al dente.

Then 10 min of waiting

Pour about half of the prepared pesto sauce into a large skillet over low heat.

Transfer the cooked farfalle directly into the skillet using a slotted spoon or strainer.

Add more pesto sauce as desired to fully coat the pasta and toss together until thoroughly combined.

Divide into bowls, top with additional grated cheese, and serve immediately.