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Arugula Pesto Pasta

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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.
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
Author Two Chef Mission

Equipment

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

Ingredients

  • 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
US Customary – Metric

Instructions

  • 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!

Nutrition

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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