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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

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
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