- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 4
By
Jennifer Charland Nutritionist
Ingredients
- 2/3 cup
- walnuts
- 4 cups
- cherry tomatoes, halved
- 1/3 cup + 2 tbsp
- olive oil
- 2 tsp
- maple syrup
- 2
- garlic cloves, minced
- 1
- lemon, zest only
- 1 lb
- spaghetti
- Le Noble du Domaine Féodal soft cheese, cubed
- 1/2 cup
- basil leaves
Directions
- Step 1
- Place the oven rack in the middle position and preheat oven to 180°C (350°F). Lay the walnuts on a baking sheet and bake in the oven until roasted, about 10 minutes. Set aside.
- Step 2
- Place the tomatoes on a baking sheet lined with parchment paper. Drizzle with 30 ml (2 tbsp.) olive oil and the maple syrup. Season with salt and toss until thoroughly coated. Cook in the oven for approximately 20 minutes, or until tomatoes start to split.
- Step 3
- In a food processor, purée the walnuts, garlic, and lemon zest. Add 75 ml (1/3 cup) olive oil. Season with salt and pepper. Set aside.
- Step 4
- Cook the pasta in salted boiling water according to package instructions. Set aside 125 ml (1/2 cup) of the pasta water. Drain the pasta.
- Step 5
- Place the nut mixture into the pot and add half the pasta water. Add the pasta and toss until coated. Add more pasta water if needed. Add the tomatoes, cheese, and basil.
