Walnut Pesto Pasta

Boil Whole Wheat Thin Spaghetti (375 g) until al-dente per box instructions.

While pasta is cooking add chopped Walnuts (95 g) and Garlic (3 cloves) to a food processor. Pulse for 30 seconds. The texture will look similar to wet sand.

Next add in the Fresh Basil (50 g) and pulse for an additional 30 seconds.

Add Olive Oil (180 mL) in a slow steady stream. If pesto is too thick add in a bit more olive oil. Stir in Parmesan Cheese (1 Tbsp).

Preheat oven to 400 degrees F (200 degrees C).

Cut Cherry Tomatoes (300 g) in half lengthwise. Place cut side down onto baking sheet. Drizzle with Extra-Virgin Olive Oil (1 Tbsp) and season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).

Place in the oven and cook for 15-20 minutes until caramelized. You will need to scrape the tomatoes off the pan with a spatula.

When the pasta is done, drain and immediately put it back into the pan. Toss with the Spinach and Arugula Mix (225 g). Fold in the pesto, roasted tomatoes, and ¼ cup parmesan cheese and season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).