Mache Pesto Pasta

  • 15 minutes
  • ±10 minutes
  • 4 serving amount



  • 100 g arugula
  • 100 g Mirabel mache
  • 20 leaves of basil
  • 60 ml (1/4 cup) grilled pine nuts
  • 125 ml (1/2 cup) raped parmesan
  • 2 cloves of garlic
  • 15 ml (1 tablespoon) lemon juice
  • 60 ml (1/4 cup) Olive oil
  • Salt and pepper


  • 375 g (3/4 lb) de tagliatelles
  • Parmesan shavings


  1.  In a food processor, finely chop the arugula, mache, basil, pine nuts, cheese, and garlic with lemon juice. Add the olive oil until the mixture has a creamy consistency. Salt and pepper.
  2.  In a large pot of boiling salted water, cook pasta according to package directions. Reserve 125 ml (1/2 cup) of the cooking water. Drain pasta.
  3. In the same saucepan, combine pasta with pesto. Add cooking water as needed. Adjust seasoning.
  4. Sprinkle with parmesan shavings.


The mache, or corn salad, differentiates itself from the other babyleafs by its tenderness and its omega-3 source. With a little nutty taste and no bitterness, the mache is very polyvalent.

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