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Baby spinach pesto pasta

Cherry tomato salad


Total: 30 min


15 min


15 min


2 servings
  • 120 g fettuccine
  • 160 g Baby spinach
  • 1 garlic clove
  • 1 tablespoon Pine nuts
  • 10 g grated parmesan cheese
  • 15 mL Olive oil
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Coarse salt
  • 2 pinch Salt
  • 2 pinch Pepper
  • 150 g Cherry tomatoes


  • Cook the pasta in boiling salted water according to package instructions.
  • Rinse and cut the cherry tomatoes into two.
  • Put in a salad bowl and season with 1 tablespoon of olive oil, 1 teaspoon of balsamic vinegar, salt and pepper.
  • Wash 6 spinach sprouts and dry well with paper towels.
  • Set aside for the pesto.
  • Coarsely chop the garlic.
  • Brown the pine nuts over low heat in a little olive oil.
  • Set aside on a paper towel.
  • Put the 6 spinach sprouts and coarse salt in a mortar with pestle.
  • Crush until the leaves darken.
  • Add the garlic and pine nuts, and continue crushing.
  • Add a little olive oil and the parmesan.
  • Mix to obtain a smooth paste.
  • Arrange the pasta in deep plates.
  • Top with pesto.
  • Serve the pasta with baby spinach pesto along with cherry tomato salad.

Recipe tips

  • Vary your menu for more pleasure and balance.