200 grams (7 ounces) bow-tie (farfalle) pasta
Olive oil, for drizzling
1/2 cucumber, seeded and sliced
200 grams (7 ounces) feta cheese
80 grams (3 ounces) arugula
80 milliliters (1/3 cup) basil pesto
Juice of 1/2 lemon
150 grams (5 ounces) mixed red and yellow cherry tomatoes, halved
50 grams (2 ounces) pine nuts, toasted
Fresh basil leaves, for garnish
This recipe is great without the nuts, if you're allergic. If you're not fond of or are allergic to avocado, then substitute 1/3 cup cream cheese.
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