Mamma Mia! Such a crowd pleaser for a reason... it's delicious!

  • 2 cups of pasta

  • 1 pint cherry tomatoes, halved or quartered

  • 3 handfuls of baby spinach


Optional Extras:

  • ½ cup thinly sliced Kalamata olives

  • Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan


  • ½ cup pepitas (hulled pumpkin seeds) - or alternatively use walnuts or almonds

  • ½ cup packed fresh basil leaves

  • ½ cup packed fresh flat-leaf parsley leaves

  • ¼ cup lemon juice (about 2 lemons)

  • 1 clove garlic, roughly chopped

  • ½ teaspoon salt

  • ⅓ cup extra-virgin olive oil



  1. Bring a large pot of salted water to boil 

  2. Cook the pasta until al dente according to package directions.

  3. Reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another.

  4. Transfer the pasta to a large serving bowl.


  1. In a small pan, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. (Pour half of the pepitas into a bowl for later to use for garnish).

  2. Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt.

  3.  Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until broken down to create a smooth sauce.

  4. Assemble the pasta by pouring the pesto over the pasta and toss. Add a tiny splash of reserved pasta cooking water if necessary to thin it out. 

  5. Add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins. 

  6. Toss again to combine, then season to taste with pepper. If the pasta needs a little more flavor, add salt or lemon juice to taste. 

Perfect for a vege lunch option - pack into our salad containers of course! - or easy pleaser for pot luck dinners. Just make sure you get your bowl or container back at the end of it...!