How many servings does this recipe make?

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

What ingredients do I need for Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe?

You need 7 ingredients. The key ingredients include: 1 pound pasta, such as orecchiette, gemelli, or conchiglie, 10 ounces arugula, washed and tough stems removed, 5 medium garlic cloves, peeled, 1 teaspoon freshly squeezed lemon juice, and more.

Is Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe suitable as pasta & noodles?

Yes, Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe?

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

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and P

Name: Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pasta, such as orecchiette, gemelli, or conchiglie; 10 ounces arugula, washed and tough stems removed; 5 medium garlic cloves, peeled; 1 teaspoon freshly squeezed lemon juice; 1/2 cup toasted pine nuts; 2/3 cup extra-virgin olive oil; 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

Try this homemade Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts recipe the whole family will love. Made with pasta, arugula, garlic and fr…

This Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts relies on simple, everyday ingredients such as medium garlic cloves, peeled, freshly squeezed lemon juice, toasted pine nuts and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 1136 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1 pound pasta, such as orecchiette, gemelli, or conchiglie
10 ounces arugula, washed and tough stems removed
5 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup toasted pine nuts
2/3 cup extra-virgin olive oil
1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1136 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions