Whole Grain Spaghetti With Almond, Pistachio, Arugula Pesto And Heirloom Tomatoes

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A zesty bright-green pesto beautifully coats the pasta. Use a colorful variety of tomatoes for visual appeal.


  • 3 lbs. Barilla® Whole Grain spaghetti
  • 12 oz. Arugula
  • 3/4 cup almonds
  • 3/4 cup pistachios
  • 3 cloves garlic
  • 1 1/2 cups olive oil
  • as needed salt
  • as needed pepper
  • 3/4 cup grated Parmesan
  • 1 1/2 cups diced heirloom tomatoes
  • 15 leaves julienned fresh basil
  • 2 Tbsp. olive oil


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Using a blender in batches or an immersion blender, combine the arugula, almonds, pistachios, garlic and salt. With the blender on, slowly drizzle in the oil, then the cheese. Season with salt and pepper. Refrigerate until needed.
In a bowl, season the tomatoes with the basil, 2 Tbsp. oil, and salt and pepper.

Step 3

For each serving, to order: Over low, reheat about 1/4 cup pesto and about 1 cup spaghetti with a little pasta water, if needed. Toss with 1 Tbsp. tomatoes and garnish with additional Parmesan and basil, if desired.

Recipe Type: Tags: ,
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Medium Shells
  • Whole Grain Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (135g)
Servings Per Container 24

Amount Per Serving
Calories 502
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 293mg
Sodium 1408mg
Total Carbohydrate 95g
Dietary Fiber 5g
Sugars 3g
Protein 43g

Vitamin A 20%
Vitamin C 32%
Calcium 9%
Iron 33%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.