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Nutty Pesto Spaghettini with Valbert Cheese

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
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Prep time
icon-clock-120 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-14
Nutty Pesto Spaghettini with Valbert Cheese
Catelli Ancient Grains Spaghettini

Ingredients

  • 1 pkg (340 G) Catelli Ancient Grains Spaghettini
  • 1½ cups (375 g) Walnuts
  • ¾ cup (185 g) Valbert cheese
  • 1 Garlic clove
  • 6 ½ tbsp (100 mL) Olive oil
  • 1 pack (approximately 450 g) Baby arugula or amaranth leaves
  • Salt and pepper, to taste

Cooking Steps

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.