4 oz pasta of your choice (wholewheat, brown rice, lentil, chickpea)
1 cup cherry tomatoes
1 Tbsp extra-virgin olive oil
Salt + pepper to taste
½ cup pesto
1 cup baby spinach
Juice of ½ lemon
¼ cup raw walnuts
Parmesan shavings to serve (optional)
Cook the pasta according to packet instructions. Drain and set aside.
Preheat the oven to 400 degrees F. Add the cherry tomatoes on a parchment lined baking tray. Add a drizzle of extra-virgin olive oil and a pinch of salt and black pepper. Roast the tomatoes for 15-20 minutes.
On a small frying pan, toast the walnuts on low heat for 5 minutes (or until slightly golden).
In a large bowl, add the cooked pasta, pesto, baby spinach, and lemon juice. Mix everything together until well combined.
Once the tomatoes are ready, add them to the pasta.
Serve with toasted walnuts, parmesan shavings (optional), and salt and pepper to taste.