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Farfalle Pasta with Pecan and Basil Sauce

 1/4 cup Lupi Extra Virgin Olive Oil
 2 whole Garlic Cloves
 2 cups washed Baby Spinach
 1 cup washed Basil
 1/4 cup Roasted Pecan Nuts
 2 Tbsp Water
 1 cup Cherry Tomatoes, sliced in half
 Salt and Pepper, to taste
 500g Vegan Farfalle Pasta (Bow Tie)

Bring to boil enough water to cook the pasta. Add a large handful of salt and an extra drizzle of Lupi Extra Virgin Olive Oil into the water. Cook the pasta as per the instructions.


While the pasta is cooking, in a food processor or blender, put the garlic, spinach, basil, and pecan nuts and blend until the nuts are just starting to crush. While the blades are still going, pour in the oil and water and continue to blend until a creamy sauce forms. Taste and add salt and pepper as required.


Add the sauce and tomatoes to the drained pasta and stir to combine. Serve!