Description
This arugula pesto pasta is a vibrant and flavorful dish, perfect for a quick weeknight meal. The peppery arugula pesto coats the pasta beautifully, creating a delicious and healthy dinner.
Ingredients
Scale
- 8 ounces pasta (such as spaghetti, linguine, or penne)
- 5 cups fresh arugula, packed
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup pine nuts, toasted
- 2 cloves garlic
- 1/4 cup olive oil, plus more for drizzling
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, make the pesto: In a food processor, combine the arugula, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste. Add red pepper flakes if desired.
- Add a few tablespoons of the reserved pasta water to the pesto to help thin it out, if needed.
- Drain the pasta and immediately add it to the bowl with the pesto. Toss to coat evenly. Add more pasta water if the pesto is too thick.
- Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil.
Notes
- For a creamier pesto, add a tablespoon or two of heavy cream or crème fraîche to the food processor.
- If you don’t have pine nuts, you can substitute walnuts or sunflower seeds.
- Store leftover pesto in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 15g
