Pesto Pasta with Salad Leaves Recipe


  • 480g Spaghetti or Tagliatelle (120g per person for a main)
  • 1 Punnet of Cherry Tomatoes (Halved)
  • 1 Bag of Florette Classic Crispy Salad (Roughly Chopped)
  • For the Pesto dressing:
  • 6 tbsp Olive Oil
  • 1 clove garlic
  • 50g Chopped Peppercress
  • 1 Lemon (juiced)
  • 100g Mixed Nuts
  • 30g Parmesan Cheese
  • 1 tsp Salt
  • For the Garnish;
  • Shaved Parmesan
  • Toasted Pine Nuts (Optional)


  1. Cook the pasta in plenty of salted boiling water as per the packet instructions until it just has a bite to it.
  2. Blitz all the pesto ingredients in a food processor.
  3. Drain the cooked pasta and toss in a big bowl or pan with the pesto, chopped peppercress and cherry tomatoes.
  4. Pour the pasta onto a serving dish, drizzle with a little more olive oil and garnish with toasted pine nuts and parmesan shavings.