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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

Directions

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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Nutrition Facts

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