farfalle in spinach microgreens pesto

Farfalle in spinach microgreens pesto by ingarden


you will need: 

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.

kale superfood microgreens