Pasta With Arugula Pesto Recipe

Name: Pasta With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (about 3 ounces) lightly packed baby arugula; 2 tablespoons pine nuts, toasted if desired; 1/2 cup (2 ounces) grated Parmesan cheese; 3 garlic cloves, sliced and divided; 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil, divided; Kosher salt to taste; Freshly ground black pepper to taste; 1 (16-ounce) package angel hair pasta or spaghetti; 4 small tomatoes, coarsely chopped; 6 ounces fresh mozzarella, pulled apart into pieces

Servings: persons

3 cups (about 3 ounces) lightly packed baby arugula
2 tablespoons pine nuts, toasted if desired
1/2 cup (2 ounces) grated Parmesan cheese
3 garlic cloves, sliced and divided
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil, divided
Kosher salt to taste
Freshly ground black pepper to taste
1 (16-ounce) package angel hair pasta or spaghetti
4 small tomatoes, coarsely chopped
6 ounces fresh mozzarella, pulled apart into pieces

1
Combine first 3 ingredients and 1 sliced garlic clove in a food processor or blender; pulse until coarsely chopped. Add lemon juice and 2 tablespoons olive oil, and pulse to form a thick paste. Season to taste with kosher salt and black pepper. Set aside.
2
Prepare pasta according to package directions. Cover and keep warm.
3
Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add remaining 2 garlic cloves; cook 1 minute. Add tomatoes and kosher salt and black pepper to taste; cook 3 to 5 minutes or until tomatoes are tender but hold their shape.
4
Toss hot pasta with reserved arugula pesto. Top with mozzarella, and serve with sauteed tomatoes.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups (about 3 ounces) lightly packed baby arugula, 2 tablespoons pine nuts, toasted if desired, 1/2 cup (2 ounces) grated Parmesan cheese, 3 garlic cloves, sliced and divided, and more.

Yes, Pasta With Arugula Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Arugula Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions