Green Goddess Farfalle with Dairy-Free Pesto is a vibrant, fresh, and wholesome pasta dish loaded with herby flavors and creamy plant-based goodness. Tender farfalle pasta is tossed in a luscious dairy-free pesto made with fresh herbs, nuts, and olive oil. This light yet satisfying meal is perfect for weeknight dinners, meal prep, or a refreshing summer lunch.
Cook pasta: Boil farfalle pasta in salted water according to package instructions. Drain and reserve ¼ cup pasta water.
Prepare pesto: In a blender or food processor, add basil, spinach, walnuts (or cashews), garlic, olive oil, lemon juice, and salt to taste. Blend until smooth.
Adjust consistency: Add a little reserved pasta water if needed to make the pesto creamy.
Combine: Toss the cooked farfalle with the dairy-free pesto until evenly coated.
Simmer briefly: Cook on low heat for 1–2 minutes to allow flavors to combine.
Taste & adjust: Adjust seasoning or lemon juice if needed.
Serve: Serve warm or at room temperature, optionally topped with toasted nuts or chili flakes.
250 grams farfalle pasta
2 cloves garlic
1 cup fresh basil leaves
3 tablespoons olive oil
½ cup fresh spinach leaves
1 tablespoon lemon juice
¼ cup walnuts or cashews
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