Arugula Pesto Pasta

Arugula Pesto Pasta

Two Chef Mission
A new twist on a traditional basil pesto, the arugula gives it a refreshingly sharp bite that compliments the richness of the parmesan and lends itself well to al dente pasta and fresh veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 810 kcal


  • Cutting Board
  • Chef Knife
  • Pot
  • Heat resistant spoon/spatula
  • Food Processor
  • Strainer


  • 1/2 box Pasta your choice
  • 1/2 container Arugula
  • 1 oz Walnuts
  • 1 oz Parmesan Cheese
  • 2 cloves Garlic
  • 1/4 cup Olive Oil
  • 8 each Grape Tomatoes quartered
  • 1/4 each Onion diced
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Bring a pot of water to a boil. Add in the pasta, stir and cook to aldente. Drain pasta and toss with a little oil so it doesn't stick. Add in the onion, and tomatoes.
  • For the pesto pulse arugula, garlic, walnuts, salt, pepper, parmesan and some of the oil in a food processor. Add more oil as needed to combine it all and create a sauce like consistency.
  • Toss pasta and veggies with the pesto. Toss in the left over arugula. Adjust seasoning if needed.
  • Top with additional parmesan if wanted
  • Serve & Enjoy!


Calories: 810kcalCarbohydrates: 88gProtein: 22gFat: 42gSaturated Fat: 7gCholesterol: 10mgSodium: 235mgPotassium: 313mgFiber: 5gSugar: 4gVitamin A: 144IUVitamin C: 1mgCalcium: 211mgIron: 2mg
Keyword Arugula, fall, Italian, Pasta, Pasta Dishes, Pasta Recipes, Pesto, Recipes, Simple Recipes, vegetables
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