- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 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
- olive oil
- 45 mL
- 2 cups
- grape tomatoes, halved
- 500 mL
Method
Step 1
Cook pasta according to package directions. Meanwhile, halve lemons and juice to make 2 tbsp (30 mL) juice. Reserve remaining halves.
Step 2
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.
Step 3
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).
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 520
- Fat:
- 18 g
- Saturated Fat:
- 3 g
- Carbs:
- 75 g
- Fibre:
- 10 g
- Cholesterol:
- 5 mg
- Protein:
- 17 g
- Sodium:
- 670 mg
- Potassium:
- 310
