Pasta Salad with Pesto

Servings: 8-10

Start to finish: 1 hour 15 minutes

2 garlic cloves, unpeeled

1 pound farfalle

Salt and pepper

5 tablespoons extra-virgin olive oil

3 cups fresh basil leaves, lightly bruised

1 cup baby spinach

3/4 cup pine nuts, toasted

2 tablespoons lemon juice

1 1/2 ounces Parmesan cheese, grated (3/4 cup), plus extra for serving

6 tablespoons mayonnaise

12 ounces cherry tomatoes, quartered

Bring 4 quarts water to boil in large pot. Add garlic and cook for 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking. Let garlic cool slightly, then peel and chop fine; set aside.

Meanwhile, add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until tender. Reserve 1/4 cup cooking water. Drain pasta, toss with 1 tablespoon oil, and spread in single layer on rimmed baking sheet. Let pasta and cooking water cool to room temperature, about 30 minutes.

Process basil, spinach, 1/4 cup pine nuts, lemon juice, garlic, and 1 teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add Parmesan, mayonnaise, and remaining 1/4 cup oil and process until thoroughly combined; transfer to large bowl.

Toss cooled pasta with pesto, adding reserved cooking water, 1 tablespoon at a time, until pesto evenly coats pasta.

Fold in remaining 1/2 cup pine nuts and tomatoes. Season with salt and pepper to taste. Serve.

To Make Ahead:

Cooled pasta can be tossed with half of pesto and refrigerated for up to 3 days; refrigerate remaining pesto separately, covered with 1 tablespoon extra-virgin olive oil.

To serve, microwave pasta to remove chill, 1 to 2 minutes, then toss pasta with reserved pesto, adding hot water as needed, 1 tablespoon at a time, until pasta is evenly coated, and continue with the last step.