Quinoa Spaghetti with Walnut Pesto

top view of quinoa spahetti with walnut pest between a bottle of olive oil and NOW pasta

Prep time

10 minutes

Cook time

15 minutes

Servings

Whip up a quick and healthy meal with our Quinoa Spaghetti with Walnut Pesto recipe, a delightful twist on a classic Italian dish. This hearty recipe features Living Now® Organic Quinoa Spaghetti tossed in a homemade pesto sauce, richly flavored with NOW Real Food® Raw Unsalted Walnuts, fresh basil, parsley, and Ellyndale® Organic Extra Virgin Olive Oil. Perfect for a nourishing entrée or side, this vegan-friendly spaghetti dish is packed with plant-based protein and vibrant herbs, ready to impress in just 25 minutes.

Ingredients

For Pesto:

⅔ cup Extra Virgin Olive Oil, Organic

⅔ cup Walnuts, Raw & Unsalted

½ cup grated Parmesan cheese

1 cup parsley

1 cup fresh basil leaves

1 tablespoon fresh lemon juice

2 teaspoons minced garlic

¼ teaspoon red pepper flakes (optional)

½ teaspoon salt

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For Spaghetti

1 Quinoa Spaghetti Pasta, Organic

1 teaspoon salt

Directions

Heat walnuts in a large pan over medium-low heat. Toast for 4-5 minutes, stirring occasionally. Transfer to a small bowl to cool.
Add olive oil, lemon juice, Parmesan cheese, ½ cup of walnuts, parsley, basil, garlic, red pepper flakes, and salt to a food processor and blend until smooth, scraping down sides as needed.
Cook quinoa spaghetti in boiling water seasoned with salt until el denté, about 10 minutes. Strain pasta and transfer to a large pan. Add pesto sauce and toss and toss with tongs to coat. Serve warm topped with reserved chopped walnuts.