Boil Whole Wheat Thin Spaghetti (13.25 ounce) until al-dente per box instructions.
While pasta is cooking add chopped Walnut (3/4 cup) and Garlic (3 clove) 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 cup) 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 tablespoon).
Preheat oven to 400 degrees F (200 degrees C).
Cut Cherry Tomato (10.5 ounce) in half lengthwise. Place cut side down onto baking sheet. Drizzle with Extra-Virgin Olive Oil (1 tablespoon) and season with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
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 pasta is done, drain and immediately put back into pan. Toss with the Arugula and Spinach Mix (3 cup). Fold in the pesto, roasted tomatoes, ¼ cup parmesan cheese and season with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).