Kitchen Supplies:

  • Large bowl
  • Baking sheet
  • Large pot
  • Colander
  • Small pan
  • Cheese grater

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 cup loose arugula, clamshell

1/4 cup lactose-free parmesan block

1/4 cup living basil

2 cups grape tomatoes

3 tbsp. biodynamic extra virgin olive oil

To taste salt& pepper

200g semolina spaghetti

1/2 cup chickpeas

1/4 cup basil pesto

2 tbsp. walnuts

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Roast the Tomatoes

  • Preheat oven to 400ºF.
  • Rinse and halve the grape tomatoes. Add them to a large bowl with 2 tbsp. olive oil and salt and pepper to taste. Toss to coat thoroughly.
  • Pour the tomatoes onto a baking sheet and roast in the oven for 15-20 minutes.

Boil the Noodles

  • Bring a large pot filled with water and a pinch of salt to boil. Add the noodles and cook until tender (al dente), about 8-10 minutes. 
  • Remove from heat and drain in a colander in the sink. Return noodles to the pot and stir in the chickpeas and pesto.

Toast the Walnuts

  • While the noodles boil and the tomatoes roast, roughly chop the walnuts.
  • Add them to a small pan with 1 tbsp. olive oil and place over medium heat. Cook until lightly toasted, about 2-4 minutes. Remove from heat.

Bring it all together

  • Rinse and dry the arugula and basil.
  • Grate the Parmesan.
  • Once the tomatoes have finished roasting, add them to the pot, along with any juices on the pan. Add the arugula and stir to combine.
  • Evenly divide the spaghetti between two bowls or plates. Sprinkle with walnuts and garnish with fresh basil and Parmesan to serve!