This super simple pasta is a weeknight workhorse and a fun (and budget-friendly!) spin on traditional pesto. Make a little extra pesto to spread on sandwiches for the next day's lunch.
Total Time
35min
4.7
3 Ratings
Author: Chef Savvy
Servings:
4
Ingredients
•
13.5
oz
Whole Wheat Thin Spaghetti
•
3/4
cup
Walnuts
•
3
cloves
Garlic
•
2 1/2
cups
Fresh Basil
•
3/4
cup
Olive Oil
•
1/2
tsp
Ground Black Pepper
•
1
tsp
Salt
•
2
cups
Cherry Tomatoes
•
3
cups
Spinach and Arugula Mix
•
1
Tbsp
Extra-Virgin Olive Oil
•
1
Tbsp
Parmesan Cheese
Cooking Instructions
1.
Boil Whole Wheat Thin Spaghetti (13.5 oz) until al-dente per box instructions.
2.
While pasta is cooking add chopped Walnuts (3/4 cup) and Garlic (3 cloves) to a food processor. Pulse for 30 seconds. The texture will look similar to wet sand.
3.
Next add in the Fresh Basil (2 1/2 cups) and pulse for an additional 30 seconds.
4.
Add Olive Oil (3/4 cup) in a slow steady stream. If pesto is too thick add in a bit more olive oil. Stir in Parmesan Cheese (1 Tbsp).
5.
Preheat oven to 400 degrees F (200 degrees C).
6.
Cut Cherry Tomatoes (10.5 oz) 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).
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.
8.
When the pasta is done, drain and immediately put it back into the pan. Toss with the Spinach and Arugula Mix (3 cups). 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).
Nutrition Per Serving
CALORIES
939
FAT
62.4 g
PROTEIN
19.2 g
CARBS
78.9 g
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