Preparation
- Boil the Farfalle in salted water according to instructions.
- Heat the olive oil in a saucepan, add the leek and sauté with the mushrooms.
- Add the spinach and leave it to cook off its fluids.
- Pour the tomato and stir.
- Add the vegetable broth and the pasta.
- Once heated, remove the saucepan from the heat.
- Add salt, pepper, basil, feta cheese and the olives.
- Serve in a bowl or in 4 dishes.
- Decorate with a basil leaf and a few drops of olive oil.