Farfalle in Spinach Microgreen Pesto

Farfalle in Spinach Microgreen Pesto

Looking for a tasty and healthy way to incorporate microgreens into your meals? Try this Farfalle in Spinach Microgreens Pesto recipe!

This flavorful and nutritious dish features a homemade pesto made with fresh spinach microgreens and other delicious ingredients. With its vibrant green color and rich, herbaceous taste, this microgreens pesto is sure to become a new favorite in your recipe collection. So why not give it a try and add a healthy dose of microgreens to your diet?



  • 200 g Fresh spinach
  • 1 Clove of garlic
  • 100 ml Olive oil
  • 10 g Microgreens Arugula
  • 80 g Walnuts
  • 2 Tablespoons yeast flakes
  • Salt and Pepper


  • 600 g Colorful cherry tomatoes

  • 3 Tablespoons olive oil

  • Salt and Pepper

  • 500 g Farfalle

  • 230 g Vegan feta

  • 10 g Kale Microgreens



  1. Wash the spinach properly and shake it dry.
  2. Peel and roughly chop the garlic.
  3. Place the spinach, garlic, microgreens and walnuts in a blender and season with yeast flakes. Blend the ingredients on high speed for one minute to make a pesto and then season with salt and pepper.
  4. Preheat the oven to 180° degrees convection.
  5. Wash and slice the cherry tomatoes in half. Put them in a bowl with olive oil and season with salt and pepper. Mix everything together well.
  6. Place the tomatoes on a baking sheet and roast on the middle rack for 20 minutes.
  7. In the meantime, bring pasta water to a boil, add salt and cook the pasta in it until al dente. Crumble the vegan feta with a fork.
  8. When the tomatoes are done baking, take them out of the oven. Drain the pasta, return it to the pot and mix well with the pesto.
  9. Divide the farfalle among the plates, top with baked tomatoes and vegan feta. Finally, top with the microgreens and serve.


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