Spaghetti with Walnut Pesto

Toast the walnuts on medium heat in a non-stick frying pan without oil until golden brown and add ¾ in a high-side container and set the rest aside.

• 2 ⁠½ Tbsp Walnuts

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Spaghetti, whole grain

Add the arugula, garlic and olive oil to the high-side container.

• 0.7 oz Arugula
• 1 Garlic clove (~ 0.1 oz)
• 1 ⁠½ Tbsp Olive oil

Blend with an immersion blender until smooth. Grate the cheese and stir it into the pesto.

• 3 Tbsp Vegan cheese, shredded

Cut the chicken into bite-size pieces. Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken substitute pieces until golden brown and set aside.

• 3.5 oz Vegan Chicken Substitute

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta, mix well and top with the arugula, walnuts and chicken substitute.

• 0.9 oz Arugula

Enjoy your meal!