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Spinach Pesto Pasta with Cherry Tomatoes

Spinach Pesto Pasta with Cherry Tomatoes


100g baby spinach leaves

1/2 cup firmly packed fresh basil leaves

2 tbs toasted slivered almonds

2 cloves garlic, crushed

2 tbs olive oil

1/4 cup shredded parmesan cheese

375g short pasta shapes (e.g. penne, fusilli, orrechiette)

250g punnet small cherry tomatoes, halved


  1. To make spinach pesto, place spinach, basil, almonds and garlic in a food processor. Process until finely chopped. Add oil and parmesan. Process to form a thick paste.
  2. Cook pasta in a large, deep pan of boiling water for 10 to 12 minutes or until just tender (al dente). Drain and return to same pan.
  3. Add spinach pesto to pasta. Stir over low-medium heat until pasta is coated with pesto and heated through.
  4. Stir in tomatoes. Serve hot.

Tips: To toast slivered almonds, spread over an oven tray. Bake in a moderate oven (180C) for 3-5 minutes until light golden. This pasta is also delicious served cold. Keep covered in refrigerator for up to 2 days. Great for school or office lunches.

Tasks for kids:
Add ingredients to food processor for pesto (Step 1).

Nutrients Per Serve

Energy 2095kJ
Total Fat 16.8g
Saturated Fat 3.3g
Monounsaturated Fat 9.8g
Polyunsaturated Fat 2.4g
Protein 17.2g
Carbohydrate 66.4g
Fibre 6.3g
Sodium 119mg
Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes