📝 About This Recipe
This vibrant dish transforms simple farfalle into a whimsical garden party that kids absolutely adore. The 'bowties' perfectly catch the velvety, nut-free basil pesto, ensuring every bite is bursting with fresh, herbaceous flavor and a hint of creamy parmesan. It is a nutritious, kid-friendly staple that balances the classic Italian tradition of Genovese pesto with a mild, approachable palate for young foodies.
🥗 Ingredients
The Pasta
- 1 pound Farfalle (Bowtie) Pasta (dry)
- 2 tablespoons Kosher Salt (for the pasta water)
Kid-Friendly Nut-Free Pesto
- 2 cups Fresh Basil Leaves (packed, stems removed)
- 1 cup Baby Spinach (for extra nutrients and bright green color)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/4 cup Sunflower Seeds or Pepitas (toasted, used as a nut-free protein substitute)
- 1 clove Garlic (small, peeled)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Salt (to taste)
The Mix-Ins & Garnish
- 1 cup Frozen Peas (thawed)
- 1 cup Cherry Tomatoes (halved)
- 1 tablespoon Butter (unsalted, at room temperature)
- 2 tablespoons Extra Parmesan (for sprinkling)
👨🍳 Instructions
-
1
Fill a large stockpot with 4-6 quarts of water and bring it to a rolling boil over high heat.
-
2
Once boiling, add the 2 tablespoons of kosher salt; the water should taste like the sea to properly season the pasta from within.
-
3
Add the bowtie pasta to the water and stir immediately to prevent the pieces from sticking together.
-
4
Cook the pasta for about 10-11 minutes. Check the package for 'al dente' timing, but for kids, a slightly softer noodle is often preferred.
-
5
While the pasta cooks, prepare the pesto. Place the basil, spinach, sunflower seeds, and garlic in a food processor.
-
6
Pulse the mixture 10-12 times until it forms a coarse, thick paste, scraping down the sides with a spatula as needed.
-
7
With the processor running on low, slowly drizzle in the olive oil in a steady stream until the sauce is smooth and emulsified.
-
8
Add the 1/2 cup of grated parmesan and lemon juice; pulse briefly just to combine. Season with salt to taste.
-
9
Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta cooking water and set it aside.
-
10
Drain the pasta in a colander and return the warm noodles back into the warm pot (off the heat).
-
11
Add the tablespoon of butter and the thawed peas to the warm pasta, stirring until the butter is melted and the peas are warmed through.
-
12
Pour the fresh pesto over the pasta and toss gently. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until it coats the bowties perfectly.
-
13
Fold in the halved cherry tomatoes last so they stay fresh and don't break down.
-
14
Transfer to a large serving bowl and garnish with a final sprinkle of parmesan cheese before serving warm.
💡 Chef's Tips
Always use fresh basil rather than dried for pesto to ensure a vibrant green color and sweet flavor. Adding a handful of spinach to the pesto keeps it bright green for longer and sneaks in extra vitamins. If your kids are sensitive to garlic, blanch the garlic clove in boiling water for 1 minute before blending to mellow the bite. To store leftovers, add a tiny splash of water before reheating to loosen the sauce back to its creamy consistency. Never boil the pesto sauce itself; the residual heat from the pasta is enough to warm it without turning the basil brown.
🍽️ Serving Suggestions
Serve with a side of warm, buttery garlic bread for dipping into the leftover sauce. Pair with a crisp side salad of cucumbers and carrots with a mild ranch dressing. Add grilled chicken strips or chickpeas on top for an extra boost of protein. Serve with a glass of chilled apple juice or sparkling water with a lemon slice. A small bowl of fresh seasonal berries makes the perfect light dessert after this meal.