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