Begin by bringing a large pot of salted water to a rolling boil. Add farfalle pasta and cook for about 10-12 minutes, or until it reaches al-dente texture. Strain the pasta and quickly rinse it under cold water.

While the pasta cooks, combine fresh cilantro, lime juice, olive oil, salt, and optional jalapeño in a food processor. Blend until smooth and set aside.

Place the rinsed pasta in a large mixing bowl. Pour half of the dressing over the pasta while it’s warm, tossing gently to ensure an even coating.

Add diced avocado, mango, and any additional veggies. Drizzle the remaining dressing over the mixture and toss gently to combine.

Serve immediately or chill in the refrigerator. Garnish with toasted pine nuts if desired.