Walnut Pesto Pasta

Boil Whole Wheat Thin Spaghetti (13.5 oz) until al-dente per box instructions.

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.

Next add in the Fresh Basil (2 1/2 cups) and pulse for an additional 30 seconds.

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).

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

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 (as needed) and Ground Black Pepper (as needed).

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 (3 cups). Fold in the pesto, roasted tomatoes, and ¼ cup parmesan cheese and season with Salt (as needed) and Ground Black Pepper (as needed).