Pesto Bow-Tie Pasta Salad

• 300 g farfalle (bow-tie) pasta
• 2 cups baby spinach
• 1 cup basil leaves
• ⅓ cup grated parmesan
• 3 tbsp sunflower seeds
• ⅓ cup olive oil
• 1 cup cherry tomatoes, quartered

Method

1. 1Cook the pasta according to the packet, then drain and rinse under cold water.
2. 2Blitz the spinach, basil, parmesan, sunflower seeds and oil until smooth.
3. 3Toss the pesto through the pasta with the tomatoes.

Tip: tap a step to tick it off as you go.