Pesto Pasta with roasted tomatoes and wilted greens
Twist on the traditional pesto with walnuts and fresh basil. Roasted tomatoes, wilted spinach, and arugula are also added to the pasta.
- 13.25 ounces whole wheat thin spaghetti
- 3/4 cup chopped walnuts
- 3 whole garlic cloves
- 2 1/2 cups basil
- 3/4 cup plus 1 tablespoons good quality extra-virgin olive oil
- 1 tbsp plus 1/4 cup parmigiano-reggiano cheese
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 10.5 ounces cherry tomatoes
- 3 cups arugula and spinach mix
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Boil pasta until al-dente per box instructions. My pasta took about 6 minutes to cook.
While pasta is cooking add walnuts and garlic cloves to a food processor. Pulse for 30 seconds. Add in basil and pulse for an additional 30 seconds.Make sure to stir in between to make sure everything is mixed properly. Add olive oil in a slow steady stream. If pesto is too thick add in a bit more olive oil. Stir in 1 tbsp parmesan cheese.
Preheat oven to 400 degrees.Cut tomatoes in half lengthwise. Place cut side down onto baking sheet. Drizzle with 1 tablespoon extra virgin olive oil season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 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 cooking make sure to drain and immediately put back into pan. Toss with the arugula / spinach mix. The heat from the pasta will wilt the greens. Fold in the pesto, roasted tomatoes, 1/4 cup parmesan cheese and season with 1/4 teaspoon pepper, and 1/2 teaspoon salt.