This recipe is enough for 4 small serves. You can double it if needed.  It’s great served at BBQ’s or with grilled chicken too.

Related Recipe:  Leafy Green Pesto

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

June 1, 2019
  • 10m
  • 15m
  • 25m


  • 1 pkg spiral pasta (GF if preferred)
  • 1 pkg cherry tomatoes
  • 1/4 c leafy green pesto (recipe linked above)
  • 50 g baby spinach
  • 2 c organic tofu, diced
  • 2 tbsp. olive oil
  • 1/4 c pine nuts
  • 1/4 c walnuts
  • 1/4 c parmesan cheese, shaved


  1. Cook pasta as per packet instructions then strain and set aside.
  2. In a frying pan over medium heat, dry roast the nuts until lightly browned, stirring constantly then set aside to cool.
  3. Heat oil in the same frying pan and cook tofu until lightly golden brown then set aside to cool.
  4. Slice cherry tomatoes in half.
  5. Mix all ingredients in a bowl together.
  6. Best served within 12 hours.


  • 4