Farfalle with Basil Pesto and Pine Nuts

1. Toast Pine Nuts

Toast ¾ cup of pine nuts in a small dry skillet over medium heat, stirring frequently, for about 4-5 minutes until golden and fragrant.

2. Boil Garlic and Cook Pasta

Bring 4 quarts of water to a boil in a large pot. Add 2 unpeeled garlic cloves and 1 tablespoon of salt. Boil garlic for 1 minute, then remove with a slotted spoon. Add 1 pound farfalle to the boiling water and cook until tender, just past al dente. Reserve ¼ cup of pasta water before draining the pasta. Toss drained pasta with 1 tablespoon of olive oil and spread on a rimmed baking sheet to cool for about 30 minutes.

3. Prepare Pesto

Peel the cooled garlic and mince or press it. In a food processor, combine garlic, ¼ cup of toasted pine nuts, 3 cups fresh basil leaves, 1 ounce of baby spinach, ½ teaspoon pepper, 2 tablespoons lemon juice, ¼ cup olive oil, 1 teaspoon salt, and 1.5 ounces finely grated Parmesan cheese. Process until smooth. Add 6 tablespoons mayonnaise and pulse until just combined.

4. Assemble Salad

Toss the cooled pasta with the prepared pesto, adding reserved pasta water if needed to help coat the pasta evenly. Fold in the remaining ½ cup of toasted pine nuts and, if using, the cherry or grape tomatoes. Serve at room temperature, garnished with additional Parmesan cheese.