Creamy Walnut Pesto Pasta Recipe for Quick Weeknight Meals

This Walnut Pesto Pasta is a fresh take on traditional pesto, using walnuts and basil blended with olive oil and Parmesan, then tossed with roasted cherry tomatoes and wilted greens. It’s light, satisfying, and makes a perfect summer meal.

Kelley’s Tips

Before You Get Started

• Use high-quality extra virgin olive oil. Add the oil slowly into the food processor as you blend the pesto so it emulsifies and becomes thick and creamy instead of separating.
• Add a protein if you like. This pasta is great on its own, but grilled chicken or seared fish make it heartier.
• Swap ingredients freely. Use different greens (kale, Swiss chard), nuts (pine nuts, almonds), or tomatoes depending on what you prefer or have on hand.

Ingredients

• Spaghetti: A sturdy base that pairs well with the pesto and vegetables.
• Cherry tomatoes: Roasted for sweetness and color.
• Arugula and spinach mix: Provides peppery and mild green flavors.
• Salt and pepper: To taste.
• Walnuts: Give the pesto a rich, nutty texture and flavor.
• Garlic: For the classic savory punch in pesto.
• Basil: The aromatic center of the pesto.
• Olive oil: Helps create a smooth, velvety pesto.
• Parmesan cheese: Adds sharp, savory depth.

How To Make Walnut Pesto Pasta

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve a cup of pasta water, then drain the pasta.

2. While the pasta cooks, make the walnut basil pesto. In a food processor combine chopped walnuts, garlic cloves, packed basil leaves, olive oil, and Parmesan. Pulse until smooth and creamy. Add more oil a little at a time if you need to thin the pesto. Season with salt and pepper to taste.

3. Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 15–20 minutes, until they’re blistered and slightly caramelized.

4. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the arugula and spinach mix and cook, tossing, for 2–3 minutes until the greens are just wilted.

5. Add the drained pasta to the skillet along with about 1/2 cup of the pesto and the roasted tomatoes. Toss to combine, adding a splash of reserved pasta water if you want a looser sauce. Taste and adjust seasoning with salt and pepper. Serve immediately with extra Parmesan.

Storage, Freezing, and Reheating Instructions

• Store: Keep prepared pasta in an airtight container in the refrigerator for up to 5 days. Store extra pesto in an airtight jar and cover the surface with a thin layer of olive oil to keep it fresh for up to two weeks.
• Freeze: Assembled pasta doesn’t freeze well because the texture changes. Pesto freezes nicely—freeze it in an ice cube tray, cover with oil, then transfer cubes to a freezer bag and use within six months.
• Reheat: Reheat portions of pasta in the microwave covered for 1–2 minutes or gently warm in a skillet with a splash of water or oil. Thaw frozen pesto in the fridge or at room temperature before using.

Recipe

Walnut Pesto Pasta

5 from 1 vote

This Walnut Pesto Pasta uses walnuts and fresh basil blended into a creamy pesto, tossed with roasted tomatoes and wilted greens for a light but filling dish.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves 4 servings

Ingredients

• 8 ounces spaghetti, uncooked
• 10.5 ounces cherry tomatoes
• 3 tbsp olive oil, divided
• 3 cups arugula and spinach mix
• Salt and pepper, to taste

Walnut Basil Pesto

• 3/4 cup chopped walnuts
• 3 garlic cloves
• 2 1/2 cups basil leaves
• 3/4 cup olive oil
• 1/4 cup Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Boil the pasta to al dente according to package directions. Reserve some pasta water and drain.
2. While the pasta cooks, combine walnuts, garlic, basil, olive oil, and Parmesan in a food processor. Pulse until a smooth, creamy pesto forms. Thin with additional oil if needed and season with salt and pepper.
3. Preheat the oven to 400°F. Toss cherry tomatoes with 2 tablespoons olive oil, salt, and pepper, and roast for 15–20 minutes until blistered.
4. Heat remaining tablespoon of oil in a large skillet over medium-high heat and wilt the arugula and spinach for 2–3 minutes.
5. Add the cooked pasta, about 1/2 cup of pesto, and the roasted tomatoes to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Season to taste and serve with extra Parmesan.

Nutrition Information

Calories: 853 kcal

Carbohydrates: 50 g

Protein: 15 g

Fat: 68 g

Saturated Fat: 10 g

Fiber: 4 g

Sodium: 118 mg

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