Arugula Pesto Pasta Recipe

Arugula Pesto Pasta Recipe

How To Make Arugula Pesto Pasta

Strong earthy flavor combined with a creamy, sweet, and salty cheese taste and texture from the nuts makes this arugula pesto pasta a must-try.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 1lbdried pasta
  • 5ozbaby arugula,washed
  • 6garlic cloves,peeled
  • 1cuptoasted pine nuts,divided
  • ½cupParmesan cheese,grated, plus extra for serving
  • tbsplemon juice,about half a lemon
  • cupextra-virgin olive oil


  1. Cook pasta in generously-salted boiling water until al dente according to package instructions.

  2. Meanwhile, pulse together arugula, garlic, ⅔ cup of pine nuts, Parmesan cheese and lemon juice in a food processor until combined.

  3. Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.

  4. When the pasta reaches al dente, drain the pasta. Then immediately toss with pesto, and remaining pine nuts. Serve immediately, sprinkled with extra Parmesan.

  5. This pasta would also be delicious served with grilled shrimp or chicken.


  • Calories: 1055.77kcal
  • Fat: 65.86g
  • Saturated Fat: 10.03g
  • Monounsaturated Fat: 34.21g
  • Polyunsaturated Fat: 16.16g
  • Carbohydrates: 92.86g
  • Fiber: 5.56g
  • Sugar: 5.30g
  • Protein: 27.27g
  • Cholesterol: 12.64mg
  • Sodium: 274.36mg
  • Calcium: 314.85mg
  • Potassium: 626.52mg
  • Iron: 4.29mg
  • Vitamin A: 80.99µg
  • Vitamin C: 9.20mg
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