Cooking Instructions
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Step 1
Boil
Whole Wheat Thin Spaghetti (375 g)
until al-dente per box instructions.
Step 2
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.
Step 3
Next add in the
Fresh Basil (50 g)
and pulse for an additional 30 seconds.
Step 4
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 (6 g)
.
Step 5
Preheat oven to 400 degrees F (200 degrees C).
Step 6
Cut
Cherry Tomatoes (300 g)
in half lengthwise. Place cut side down onto baking sheet. Drizzle with
Extra-Virgin Olive Oil (15 mL)
and season with
Salt (3 g)
and
Ground Black Pepper (as needed)
.
Step 7
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.
Step 8
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 (3 g)
and
Ground Black Pepper (as needed)
.
