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Pasta and Spinach Pesto Salad

Salade pate et epinards
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Featured product

Baby Spinach

Baby Spinach

Preparation

15

Cook time

10

Portions

8

Level

Easy

YOUR EVALUTION
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INGREDIENTS

500 ml (2 cup) gemelli pasta

1 container (5 oz – 142 g) Fresh Attitude baby spinach

20 cherry tomatoes of various colors, cut in half

200 g (7 oz) bocconcini pearls

80 ml (1/3 cup) minced basil

For the dressing:

125 mL (1/2 cup) grated Parmesan cheese

60 mL (1/4 cup) basil pesto

60 mL (1/4 cup) olive oil

15 mL (1 tbsp.) lemon juice

5 mL (1 tsp.) chopped garlic

salt and pepper to taste

METHOD

1. In a pot of boiling salted water, cook the pasta al dente. Rinse pasta under very cold water. Drain.
2. In a salad bowl, whisk together the ingredients for the dressing. Add remaining ingredients and toss.

TIPS

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