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Arugula Pasta

Easy Arugula Pasta with Creamy Pesto in 15 Minutes!

This Easy Arugula Pasta is a quick, healthy, and delicious dish that transforms your weeknight meals, featuring a creamy pesto with vibrant arugula.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta spaghetti, linguine, rigatoni, or penne
For the Creamy Pesto
  • 4 cups Arugula baby or wild
  • 1/2 cup Sun-Dried Tomatoes
  • 1/4 cup Cashews or almonds or walnuts
  • 1 clove Garlic
  • 1/2 cup Parmesan Cheese or use ½ avocado for dairy-free
  • 1 tsp Fine Salt to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1/4 cup Extra Virgin Olive Oil
  • 1 cup Pasta Cooking Water reserve for sauce

Equipment

  • Large pot
  • Colander
  • Food processor

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and drain.
  2. In a food processor, combine arugula, sun-dried tomatoes, cashews, garlic, Parmesan cheese, salt, and black pepper. Pulse until coarsely blended.
  3. Drizzle in olive oil and 1/4 cup of reserved pasta water, and blend until creamy, adjusting with more water as needed.
  4. In a mixing bowl, combine drained pasta with pesto, stirring gently to coat. Add more pasta water if mixture appears dry.
  5. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 450mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of pasta water.

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