400 g trofie pasta - dry
2 tablespoons olive oil
1 onion - peel and finely chop
450 g spinach - rinse before use
400 g cherry tomatoes - rinse before usecherry tomatoes - keep some for top decoration - rinse before use
80 g pesto verde40 g pesto verde - for top decoration
250 g mascarpone cheese
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
300 °C
