Nutty Pesto Spaghettini with Valbert Cheese

Nutty Pesto Spaghettini with Valbert Cheese Image by: Catelli

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.

  • Prep time 20 minutes
  • Cooking time 15 minutes
  • Total time 35 minutes
  • Portion size 4 servings


  • 1 pkg. (340 g) CatelliĀ® Ancient Grains Spaghettini
  • 1 1/2 cup (375 g) walnuts
  • 3/4 cups (185 g) Valbert cheese
  • 1 garlic clove
  • 6 1/2 tablespoons (100 mL) olive oil
  • 1 pack (approximately 450 g) baby arugula or amaranth leaves
  • Salt and pepper, to taste


Recipe courtesy of the Catelli 150th Anniversary Recipe Collectioncelebrating 150 years young with Canada.

Cook pasta according to package directions. Set aside.

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.

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

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

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Nutty Pesto Spaghettini with Valbert Cheese