Whole Grain Spaghetti with Arugula Walnut Pesto and Grated Egg

A hard boiled egg added to a pasta dish is a terrific way to get a protein boost. For this dish, I grated them for a little added intrigue. The texture of grated egg also adds complexity that can’t be had with slicing. Nevertheless, the kids preferred their egg sliced and the mushrooms on the side. I also like the hidden greens here provided by the arugula pesto.

  • 1 cup basil leaves, packed
  • 2 cup arugula, packed
  • 1/2 cup flat leaf parsley
  • 1/4┬ácup walnuts, toasted
  • Zest of 1 lemon
  • 2 garlic cloves, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
  • 13.25 oz. box thin whole grain spaghetti
  • 8 oz. sliced mushrooms, sauteed (optional)
  • 2 hard boiled eggs, peeled
  • Freshly grated Parmigiano Reggiano, for serving

  • Place the basil, arugula, parsley, walnuts, lemon zest, garlic cloves, salt and pepper in a food processor fitted with the steel chopping blade. Pulse until the ingredients are coarsely chopped. Slowly add the olive oil and continue pulsing until the mixture is thick and relatively uniform. Set aside and cover with a piece of plastic wrap to keep from browning.
  • Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions for al dente. Remove about 1 cup of the starchy cooking water before draining, then tip the pasta into a colander to drain.
  • Place the pot back on the stove and add the spaghetti back to the hot pot. Add the pesto to the pasta, then using the water to thin it slightly, begin tossing with a set of tongs. Continue adding the pasta cooking water until the pasta is evenly coated with pesto.
  • To serve, use tongs to place pasta in deep bowls. Top with sauteed mushrooms, if using. Using a cheese grater, grate the hard boiled egg over the top of the pasta. Finish with fresh grated cheese and serve.
  • Quick Tips
  • 1. I used Barilla’s Whole Grain Thin Spaghetti, which comes in a 13.25 oz. box (hence this particular size in my recipe).
  • 2. My only regret is not having made a double batch of this pesto for another day. If you make a double batch to store, you can keep it in the fridge for a few days. Be sure to add a thin layer of olive oil to the top or cover it with a piece of plastic wrap to prevent browning. You can also freeze it.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4




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