Walnut Pesto Pasta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

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Step 1

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

Step 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.

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 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 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) .