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Aragula pesto pasta

Cherry tomato salad


Total: 25 min


15 min


10 min


2 servings
  • 120 g Pasta
  • 100 g aragula lettuce
  • 150 g Cherry tomatoes
  • 15 Pine nuts
  • 30 g Parmesan cheese shavings
  • 45 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 garlic clove


  • Peel the garlic clove and cut in two.
  • Cook the pasta al dente in a large volume of salted boiling water as indicated on the package.
  • Wash and dry the aragula. Put it in the bowl of a food processor with the garlic, pine nuts, 30 ml of parmesan, salt, pepper and 2 tablespoons of olive oil. Blend well. Add olive oil until you obtain a creamy sauce.
  • Cut the tomatoes in two in a salad bowl and drizzle with a mixture of olive oil, salt and pepper.
  • Drain the pasta and put it back in the saucepan. Add the pesto and mix.
  • Sprinkle with the remaining parmesan and a few pine nuts. Add pepper.
  • Serve the aragula pesto pasta immediately along with cherry tomato salad.

Recipe tips

  • Favour whole grain products as they contain more fibres.