Nutty Pesto Spaghettini with Valbert Cheese

Name: Nutty Pesto Spaghettini with Valbert Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 pkg (340 g) Catelli Whole Grains Spaghettini; 1½ (375 g) cups Walnuts; ¾ (185 g) cup Valbert cheese; 1 Garlic clove; 6 ½ (100 mL) tbsp Olive oil; 1 pack (approximately 450 ) g Baby arugula or amaranth leaves; Salt and pepper, to taste

This simple and flavourful pasta dish offers a nice twist on traditional pesto with locally sourced walnuts and Valbert cheese from the Saguenay-Lac-St-Jean region. Made with baby arugula, garlic and olive oil, this recipe can easily be whipped up for family and friends to enjoy.

Vegetarian Long

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

20 minutes

Cook time

15 minutes

Servings

4 servings

Catelli Whole Grains Spaghettini

Ingredients

4 servings

1 pkg (340 g) Catelli Whole Grains Spaghettini

1½ (375 g) cupsWalnuts

¾ (185 g) cupValbert cheese

1Garlic clove

6 ½ (100 mL) tbspOlive oil

1 pack (approximately 450 ) gBaby arugula or amaranth leaves

Salt and pepper, to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook pasta according to package directions. Set aside.

Step 2

In a food processor, grind walnuts at high speed with garlic and olive oil until attaining a homogenous consistency. Add grated Valbert cheese and season to taste. Set aside and cover with plastic wrap.

Step 3

In a non-stick pan, reheat pasta in a small amount of water. When hot, add walnut pesto until noodles are well coated.

Step 4

Add baby arugula or amaranth leaves and mix until cooked. Serve immediately.