Vegan Basil Pesto, Spinach & Pine Kernel Pasta Salad

On the table in 10mins

Serves 2


  • 200g farfalle 
  • 125g baby spinach 
  • ½ jar Sacla' Vegan Basil Pesto
  • Pine kernels, toasted 


  1. Cook the farfalle until al dente
  2. 2 minutes before the farfalle is ready, add the spinach leaves and cook until wilted 
  3. Drain and stir through the Vegan Basil Pesto and pine kernels 
  4. Transfer to a bowl and serve 

Vegan Basil Pesto Courgetti

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