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
Ingredients
Method
Recipe courtesy of the Catelli 150th Anniversary Recipe Collection—celebrating 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.
