A simple and healthy pasta side to accompany any of your grilled dishes. Serve with salmon, chicken, or grilled asparagus and mushrooms, and you're set for your next party!

Servings: 4 servings

Ingredients:

• 1 cup tightly packed fresh basil
• 1 cup tightly packed fresh baby spinach
• 1 garlic, sliced
• 2 Tablespoons olive oil
• 4 tablespoons water
• 2 Tablespoons grated Parmesan or Pecorino Romano cheese
• 1 Tablespoon cashews, walnuts, or almonds
• 12 ounces whole wheat Bowtie (Farfalle) pasta
• ¼ cup reserved pasta water
• ¼ cup cherry tomatoes, halved

Directions:

1. Prepare the pesto in advance if you have the chance. In a blender or with an immersion blender combine first 7 ingredients. Blend until you get a smooth sauce, store in refrigerator for later use.
2. Boil water and cook pasta according to package directions. Undercook the pasta a minute or two so you can cook with sauce. Drain pasta water and reserve ¼ cup of the water.
3. After draining the pasta, immediately add into a medium saucepan with the pesto sauce and cook 2-3 minutes, adding reserved pasta water when sauce dries out a bit.
4. Add halved cherry tomatoes and additional cheese at the last minute of cooking if desired. Serve immediately with salmon and grilled asparagus if you like.