- 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).
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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