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!
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
- 3/4 cup chopped walnuts
- 3 whole garlic cloves
- 2 1/2 cups basil
- 3/4 cup olive oil
- 1/4 cup parmesan cheese
- salt and pepper, to taste
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