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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!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- oven
- skillet
- pot
📝 Preparation Steps
1
Boil pasta until al-dente per box instructions.
2
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.
salt and pepper, to taste
3
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.
olive oil, divided3 tbspcup olive oil3/4salt and pepper, to taste
4
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.
arugula and spinach mix3 cups
5
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.
salt and pepper, to taste
Nutrition Facts
calories
853 kcal
fat Content
68 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
118 mg
protein Content
15 g
cholesterol Content
4 mg
carbohydrate Content
50 g
saturated Fat Content
10 g
unsaturated Fat Content
56 g
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