Arugula Pesto Pasta

Arugula Pesto Pasta

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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Course: Main Course
Cuisine: American, Italian
Keyword: Arugula, fall, Italian, Pasta, Pasta Dishes, Pasta Recipes, Pesto, Recipes, Simple Recipes, vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 810kcal


  • 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: 810kcal | Carbohydrates: 88g | Protein: 22g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 10mg | Sodium: 235mg | Potassium: 313mg | Fiber: 5g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg

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