Pasta pesto with Toma’Dor tomatoes

Pasta pesto with Toma’Dor tomatoes


  • 400 grams of whole wheat pasta
  • 1 ball of Mozzarella light
  • 1 broccoli
  • 2 vines of Toma’Dor tomatoes
  • Oregano, pepper & salt
  • Olive oil

For the pesto

  • 100 grams of spinach
  • 50 grams handful of basil leaves (25 grams)
  • 40 grams of grated Parmesan cheese
  • 2 cloves of garlic
  • 80 ml extra virgin olive oil

Type of dish

Hot dish


  • Preheat the oven to 180 degrees.
  • Cook the whole wheat pasta and broccoli until done.
  • Place the tomatoes in an oven dish and sprinkle carefully with a little olive oil, oregano, pepper & salt. Cook in the oven for 10 minutes.
  • Crush the garlic cloves and put the spinach, basil leaves and grated cheese in the blender.
  • Add the oil little by little and see if you think the consistency is as wished.
  • Cut the broccoli into small pieces.
  • When the pasta is ready, drain and add the pesto, mozzarella, broccoli and Toma’Dor tomatoes.
  • Season to taste!