Walnut Pesto Pasta With Roasted Tomatoes and Wilted

Name: Walnut Pesto Pasta With Roasted Tomatoes and Wilted Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13- 1/4 ounces, weight Whole Wheat Thin Spaghetti; 3/4 cups Chopped Walnuts; 3 cloves Garlic, Peeled; 2- 1/2 cups Basil; 3/4 cups Good Quality Extra Virgin Olive Oil Or A Bit More As Needed; 1 Tablespoon Grated Parmigiano Reggiano Cheese; 10- 1/2 ounces, weight Cherry Tomatoes; 1 Tablespoon Good Quality Extra Virgin Olive Oil; 1 teaspoon Salt; 1/2 teaspoons Pepper; 3 cups Arugula And Spinach Mix; 1/4 cups Grated Parmigiano Reggiano Cheese

Servings: persons

13- 1/4 ounces, weight Whole Wheat Thin Spaghetti
3/4 cups Chopped Walnuts
3 cloves Garlic, Peeled
2- 1/2 cups Basil
3/4 cups Good Quality Extra Virgin Olive Oil Or A Bit More As Needed
1 Tablespoon Grated Parmigiano Reggiano Cheese
10- 1/2 ounces, weight Cherry Tomatoes
1 Tablespoon Good Quality Extra Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoons Pepper
3 cups Arugula And Spinach Mix
1/4 cups Grated Parmigiano Reggiano Cheese

1
Boil pasta until al dente per box instructions.
2
My pasta took about 6 minutes to cook.
3
While pasta is cooking add walnuts and garlic cloves into a food processor.
4
Pulse for 30 seconds.
5
Add in basil and pulse for an additional 30 seconds.
6
Make sure to stir in between to make sure everything is mixed properly.
7
Add olive oil (the first amount) in a slow steady stream.
8
If pesto is too thick add a bit more olive oil, until you reach your desired pesto consistency.
9
Stir in the first amount of Parmesan cheese.
10
Set pesto aside.
11
Preheat oven to 400 F.Cut tomatoes in half lengthwise.
12
Place them cut side down onto a rimmed baking sheet.
13
Drizzle with the second amount of extra virgin olive oil and season with half each of the salt and pepper.
14
Place in the oven and cook for 15-20 minutes until caramelized.
15
Remove pan from oven.
16
You will need to scrape the tomatoes off the pan with a spatula.
17
When pasta is done cooking make sure to drain it and immediately put it back into the pot.
18
Toss with the arugula and spinach mix.
19
The heat from the pasta will wilt the greens.
20
Fold in the pesto, roasted tomatoes, the final amount of Parmesan cheese and season with the remaining half of the salt and pepper.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 13- 1/4 ounces, weight Whole Wheat Thin Spaghetti, 3/4 cups Chopped Walnuts, 3 cloves Garlic, Peeled, 2- 1/2 cups Basil, and more.

Yes, Walnut Pesto Pasta With Roasted Tomatoes and Wilted Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Walnut Pesto Pasta With Roasted Tomatoes and Wilted Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions