Walnut & Arugula Pesto Pasta
Prep time: 10min
Total time: 25min
Serves 4
1 pkg
Whole Wheat Spaghetti
375 g
2
lemons
0
9
Walnut Halves
0
1 1/2 cup
fresh arugula leaves, lightly packed
375 mL
1 cup
fresh parsley leaves, lightly packed
250 mL
3 tbsp
grated Parmesan cheese
45 mL
2
cloves garlic
0
1 tsp
salt
5 mL
1/2 tsp
pepper
2 mL
3 tbsp
First Cold Pressed Extra Virgin 100% Olive Oil
45 mL
2 cups
grape tomatoes, halved
500 mL
calories
520
fat
18 g
saturated fat
3 g
carbs
75 g
protein
17 g
cholestrol
5 mg
fibre
10 g
sodium
670 mg
potassium
310 mg
Directions
-
Cook pasta according to package directions. Meanwhile, halve lemons and juice to make 2 tbsp (30 mL) juice. Reserve remaining halves.
-
Chop walnuts finely in a food processor. Add arugula, parsley, Parmesan, lemon juice, garlic and half of the salt and pepper; blend until all ingredients are finely chopped. With motor running, drizzle in olive oil and blend until smooth.
-
Drain pasta, reserving 1/2 cup (125 mL) of the cooking water. Toss pasta with pesto and enough warm cooking water to get a moist consistency. Add tomatoes and toss gently. Season with additional fresh-squeezed lemon juice and remaining salt and pepper (or to taste).
