Walnut Pesto Pasta With Roasted Tomatoes and Wilted Greens

Boil pasta until al dente per box instructions. My pasta took about 6 minutes to cook.

While pasta is cooking add walnuts and garlic cloves into a food processor. Pulse for 30 seconds. Add in basil and pulse for an additional 30 seconds. Make sure to stir in between to make sure everything is mixed properly. Add olive oil (the first amount) in a slow steady stream. If pesto is too thick add a bit more olive oil, until you reach your desired pesto consistency. Stir in the first amount of Parmesan cheese. Set pesto aside.

Preheat oven to 400 F.Cut tomatoes in half lengthwise. Place them cut side down onto a rimmed baking sheet. Drizzle with the second amount of extra virgin olive oil and season with half each of the salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized. Remove pan from oven. You will need to scrape the tomatoes off the pan with a spatula.

When pasta is done cooking make sure to drain it and immediately put it back into the pot. Toss with the arugula and spinach mix. The heat from the pasta will wilt the greens. Fold in the pesto, roasted tomatoes, the final amount of Parmesan cheese and season with the remaining half of the salt and pepper.