This Walnut Pesto Pasta recipe is a twist on traditional pesto with walnuts and fresh basil, then tossed with roasted tomatoes, wilted spinach, and arugula. It’s light yet filling and healthy, making it the perfect summer pasta dish!

Love easy weeknight recipes? Then try my Creamy Mushroom Carbonara and my Homemade Hamburger Helper!

Close up photo of walnut pesto pasta in a white bowl with another bowl in the background.

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    Before You Get Started / Kelley’s Tips

    • Use High-Quality Extra Virgin Olive Oil. The trick to any good pesto is a high-quality extra virgin olive oil. Better yet, good quality olive oil that is added slowly into the food processor so that it’s properly emulsified. If you add the oil all at once, it will separate and not be thick and creamy like we want.
    • Add Your Favorite Protein. You can leave this pasta just as is or add your favorite protein like my chicken caprese or fish to make it even more filling.
    • Make Ingredient Swaps for Your Taste. Not a fan of some of the ingredients in this recipe? Feel free to make some swaps! You could use any greens you prefer, like kale, any other nuts (like pine nuts, almonds, or pecans), and whichever tomatoes you like or have growing in the garden.

    Ingredients

    • Spaghetti: The perfect base for this dish, spaghetti is hearty and satisfying and the perfect complement to the fresh ingredients.
    • Cherry tomatoes: Adds a burst of flavor and color to the dish.
    • Olive oil: Used to sauté the vegetables and enhance the flavor of the dish.
    • Arugula and spinach mix: Adds a fresh, peppery bite from the arugula and a mild, earthy flavor from the spinach.
    • Salt and pepper: Brings out the natural flavors of all the ingredients.
    • Walnuts: Adds a rich, nutty flavor, and gives the pesto a hearty texture.
    • Garlic: Gives the pesto that classic savory punch that makes pesto so irresistible!
    • Basil: The star of the pesto, offers a fragrant, slightly sweet flavor.
    • Olive Oil: Helps blend all the ingredients into a smooth, velvety pesto.
    • Parmesan Cheese: Adds a sharp, nutty flavor.
    Tongs holding pasta in a skillet.

    How To Make Walnut Pesto Pasta

    1. Boil pasta until al-dente per box instructions.
    Tongs holding pasta in a collander.
    1. While pasta is cooking add all of the pesto ingredients to a food processor. Pulse until smooth and creamy. If needed add more oil to thin it out. Season with salt and pepper to taste.
    Pesto sauce in a food processor.
    1. Preheat oven to 400 degrees. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized.
    Cherry tomatoes on a baking sheet.
    1. Heat the remaining tablespoon of oil in a large skillet (you can also use the pot the pasta was cooked in). Add the arugula and spinach mix and cook for 2-3 minutes over medium high heat until the greens have wilted.
    Tongs in a skillet with arugula and spinach.
    1. Add the cooked pasta, 1/2 cup pesto and roasted tomatoes to the skillet. Toss to combine. Season with salt and pepper to taste. Serve immediately with extra parmesan cheese for serving. Store leftover pesto in the refrigerator for up to a week.
    Walnut Pesto Pasta in a skillet with tongs holding some of the pasta.

    Storage, Freezing, and Reheating Instructions

    • Store prepared Walnut Pesto Pasta in an airtight container in the fridge for up to 5 days. Store the pesto in an airtight container topped off with olive oil for up to 2 weeks.
    • While we don’t recommend freezing the assembled pasta because the pasta will fall apart in the thawing process, you can freeze the pesto to use all season long even after you’re basil is used up. For best results, freeze in an ice cube tray and top off with some olive oil. Then, pop one or more out as you need them over a period of 6 months.
    • Reheat the Walnut Pesto Pasta in the microwave (covered) for 1-2 minutes, or until warmed through. If reheating frozen pesto, allow to thaw in the fridge or on the counter until fully thawed. Then, prepare as desired.

    Frequently Asked Questions

    Can I use a different type of pasta?

    Yes, you can substitute spaghetti with any pasta of your choice. Penne, fusilli, or farfalle would all work well with this dish!

    Can I use a different nut for the pesto?

    Yes, feel free to substitute the walnuts with pine nuts, almonds, or cashews. It will taste different, but still be delicious!

    Can I make this recipe vegan?

    Yes! Simply remove the Parmesan cheese or use a dairy-free alternative to keep it vegan-friendly.

    What to serve with pesto pasta

    You can use this pesto in more ways than just as a pasta sauce! Marinate chicken or shrimp with it before grilling, serve as a dip, or toss with some vegetables before roasting or air frying.

    More Easy Pasta Recipes To Try

    Recipe

    Walnut Pesto Pasta

    This Walnut Pesto Pasta recipe is a twist on traditional pesto with walnuts and fresh basil, then tossed with roasted tomatoes, wilted spinach, and arugula. It's light yet filling and healthy, making it the perfect summer pasta dish!
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Serves 4 servings
    Rate Print

    Email this Recipe

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      Ingredients 

      • 8 ounces spaghetti, uncooked
      • 10.5 ounces cherry tomatoes
      • 3 tbsp olive oil, divided
      • 3 cups arugula and spinach mix
      • salt and pepper, to taste

      Walnut Basil Pesto

      Instructions

      • Boil pasta until al-dente per box instructions.
      • While pasta is cooking add all of the pesto ingredients to a food processor. Pulse until smooth and creamy. If needed add more oil to thin it out. Season with salt and pepper to taste.
      • Preheat oven to 400 degrees. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized.
      • Heat the remaining tablespoon of oil in a large skillet (you can also use the pot the pasta was cooked in). Add the arugula and spinach mix and cook for 2-3 minutes over medium high heat until the greens have wilted.
      • Add the cooked pasta, 1/2 cup pesto and roasted tomatoes to the skillet. Toss to combine. Season with salt and pepper to taste. Serve immediately with extra parmesan cheese for serving. Store leftover pesto in the refrigerator for up to a week.

      Nutrition Information

      Calories: 853kcalCarbohydrates: 50gProtein: 15gFat: 68gSaturated Fat: 10gPolyunsaturated Fat: 16gMonounsaturated Fat: 40gCholesterol: 4mgSodium: 118mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 1565IUVitamin C: 23mgCalcium: 171mgIron: 3mg

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