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Walnut Pesto Pasta
Recipe

11 INGREDIENTS • 8 STEPS • 35MINS

Walnut Pesto Pasta

4.7
3 ratings
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.
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Chef Savvy
I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.
http://www.chefsavvy.com
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.
35MINS
Total Time
$3.03
Cost Per Serving
Ingredients
Servings
4
US / Metric
Whole Wheat Thin Spaghetti
13.5 oz
Whole Wheat Thin Spaghetti
Walnut
3/4 cup
Walnut
Garlic
3 cloves
Fresh Basil
2 1/2 cups
Olive Oil
3/4 cup
Salt
1 tsp
Cherry Tomato
2 cups
Cherry Tomatoes
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
939
Fat
62.4 g
Protein
19.2 g
Carbs
78.9 g
Add to plan
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Walnut Pesto Pasta
Save
author_avatar
Chef Savvy
I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.
http://www.chefsavvy.com
Cooking InstructionsHide images
step 1
Boil Whole Wheat Thin Spaghetti (13.5 oz) until al-dente per box instructions.
step 2
While pasta is cooking add chopped Walnut (3/4 cup) and Garlic (3 cloves) to a food processor. Pulse for 30 seconds. The texture will look similar to wet sand.
step 2 While pasta is cooking add chopped Walnut (3/4 cup) 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 (2 1/2 cups) and pulse for an additional 30 seconds.
step 3 Next add in the Fresh Basil (2 1/2 cups) and pulse for an additional 30 seconds.
step 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).
step 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).
step 5
Preheat oven to 400 degrees F (200 degrees C).
step 5 Preheat oven to 400 degrees F (200 degrees C).
step 6
Cut Cherry Tomatoes (2 cups) 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).
step 6 Cut Cherry Tomatoes (2 cups) 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).
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 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 (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).
step 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).
Tags
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Budget-Friendly
Healthy
Shellfish-Free
Dinner
Vegetarian
Pasta
Salad
Vegetables
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