This Pesto Pasta is light, yet filling, and healthy!
Boil pasta until al-dente per box instructions.
Add all of the pesto ingredients to a food processor. Pulse until smooth and creamy. Season with salt and pepper to taste.
Preheat oven to 400F. 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. 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.
Serve immediately with extra parmesan cheese for serving.