Mediterranean pasta salad

Pesto

• 50 g Parmesan cheese, cut into pieces (3 cm)
• 1 garlic clove
• 40 g fresh basil, leaves only
• 20 g fresh flat-leaf parsley, leaves only
• 160 g roasted cashews
• 60 - 80 g olive oil, plus extra for covering the dip (see Tips)
• 1 - 2 tbsp white wine vinegar, to taste

Salad

• water, for cooling
• 3 eggs
• 250 g farfalle pasta (bow tie pasta)
• 2 tbsp olive oil
• 200 g marinated artichoke hearts, drained and cut into halves
• 30 g rocket or fresh spinach leaves
• 100 g cherry tomatoes, cut into halves
• 50 g pitted Kalamata olives, cut into halves
• 1 - 2 pinches salt, to taste
• 1 - 2 pinches ground black pepper, to taste