If making your own basil pesto, prepare that first - try my homemade basil pesto recipe (you'll need to double the recipe).
2 cups basil pesto
In a large pot of salted water, boil pasta to al dente according to package directions.
1 pound Farfalle pasta
Reserve 1/2 cup pasta water (in case you need to thin out your pesto sauce at all), drain pasta in colander, and rinse pasta with cold water. Toss the cooled pasta with a drizzle of extra virgin olive oil to prevent the noodles from sticking to each other.
In a large bowl (at least 4.5 quart), combine prepared pasta, pesto, and lemon juice and toss or gently stir with a wooden spoon to coat and combine.
1 pound Farfalle pasta, Juice of 1/2 a lemon, 2 cups basil pesto
Add chickpeas, corn, peppers, cucumber, crumbled cheese, spinach, and pine nuts, and toss to combine. Salt and pepper to taste, toss again to combine.
15 ounces chickpeas, 2 cups fresh corn kernels, 2 cups bell peppers, 1 cup cucumber or squash, 1 cup crumbled cotija, 1 cup fresh spinach, 1/4 cup pine nuts, Salt and pepper
Serve topped with grated Parmesan cheese and enjoy!
Grated parmesan cheese
Video
Notes
Storage: Store in an airtight container in the fridge for up to 5 days.
See the Substitutions & Variations section in the body of the post for more ideas.