Pesto Pasta Salad

Step 1: Preparation
1. Wash the basil leaves and set aside.
2. Toast the pine nuts in a dry pan over medium heat until golden (about 2-3 minutes), then remove from heat and set aside.

Step 2: Make the Pesto
1. Add the basil leaves to a small food processor.
2. Grate the garlic clove and add it to the food processor.
3. Grate the parmesan cheese and add it to the food processor.
4. Add the toasted pine nuts to the food processor.
5. Whizz everything together until finely chopped.
6. Add the extra-virgin olive oil, salt, and pepper to taste, and blend again until smooth.
7. Squeeze half a lemon into the pesto and adjust seasoning to taste. Set aside.

Step 3: Cook the Pasta
1. Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions (usually about 10-12 minutes).
2. Drain the pasta, reserving a little bit of pasta water if you need to loosen the pesto later.
3. While the pasta is still hot, immediately combine it with the pesto, mixing thoroughly so the pasta is evenly coated.

Step 4: Assemble the Salad
1. While the pasta cools slightly, prep the remaining ingredients:
- Slice the cherry tomatoes.
- Crumble the Danish feta cheese.
2. Plate the salad in layers:
- First, add a layer of baby spinach to each plate.
- Top with a layer of the pesto-coated pasta.
- Add a layer of cherry tomatoes, crumbled feta cheese, and toasted pine nuts.
3. Repeat this layering process to create a second portion of salad on each plate.