Arugula Walnut Pesto Pasta
If you’re searching for a pasta dish that’s vibrant, full of flavor, and incredibly easy to throw together on a busy weeknight, look no further than this delightful Arugula Walnut Pesto Pasta. The combination of fresh arugula, nutty walnuts, and a touch of garlic creates a pesto that is both refreshing and satisfying. Toss in your favorite pasta, and you have a meal that is not only delicious but also comes together in under 30 minutes. Perfect for impressing guests or enjoying a cozy night in!
Why I Love This Recipe
There’s something magical about homemade pesto. The moment you toss the ingredients into a food processor, you’re greeted with a burst of herbaceous aromas that instantly elevate your kitchen. What I love most about this Arugula Walnut Pesto Pasta is its versatility. It can be served warm or cold, making it perfect for any season. The peppery notes of arugula combined with the crunch of walnuts create a unique flavor profile that will have everyone coming back for seconds. Plus, it’s a fantastic way to sneak in some greens!
Ingredient Rundown
- 12 ounces dry pasta (I used gemelli, but any pasta shape will work wonderfully)
- 4 cups arugula (packed, I used baby arugula for a milder flavor)
- ¾ cup olive oil (a good quality extra virgin olive oil enhances the flavor)
- 3 cloves garlic (peeled and ready to go)
- ¾ cup walnuts (toasted for added depth of flavor)
- ¾ cup Parmesan cheese (grated, for that rich umami kick)
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Before You Start: Equipment
- Large pot (for boiling pasta)
- Food processor (to make the pesto smooth and creamy)
- Measuring cups and spoons (for accurate ingredient amounts)
- Colander (to drain the pasta)
- Large mixing bowl (to combine pasta and pesto)
Arugula Walnut Pesto Pasta Made Stepwise
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the 12 ounces of dry pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining the pasta.
Step 2: Prepare the Pesto
While the pasta is cooking, grab your food processor. Add the 4 cups of packed arugula, ¾ cup of walnuts, 3 cloves of garlic, ¾ cup of grated Parmesan cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Pulse the ingredients until they are coarsely chopped.
Step 3: Add Olive Oil
With the food processor running, slowly drizzle in the ¾ cup of olive oil until the pesto reaches a smooth and creamy consistency. You might need to scrape down the sides to ensure everything is well combined.
Step 4: Combine Pasta and Pesto
In a large mixing bowl, toss the drained pasta with the pesto. If the mixture seems too thick, add a little of the reserved pasta cooking water until you achieve your desired consistency.
Step 5: Serve
Serve the Arugula Walnut Pesto Pasta warm, garnished with extra grated Parmesan cheese and a sprinkle of freshly ground black pepper. Enjoy this delicious dish with your favorite side salad or crusty bread.
Swap Guide
- Pasta: Feel free to use gluten-free pasta or whole wheat pasta for a healthier option.
- Cheese: For a dairy-free alternative, try nutritional yeast or a vegan Parmesan substitute.
- Walnuts: If you’re not a fan of walnuts, pine nuts or almonds work beautifully in pesto.
- Garlic: To mellow the garlic flavor, use roasted garlic instead of raw.
Notes on Ingredients
The freshness of your ingredients is key to making a vibrant Arugula Walnut Pesto Pasta. Opt for freshly grated Parmesan cheese instead of pre-grated for a creamier texture and better flavor. If you’re using regular arugula instead of baby arugula, you might want to adjust the amount as the flavor will be stronger.
Leftovers & Meal Prep
This Arugula Walnut Pesto Pasta makes great leftovers! Store any uneaten pasta in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of olive oil or reserved pasta water to bring it back to life. If you plan to meal prep, consider keeping the pesto separate from the pasta to prevent it from getting soggy.
Arugula Walnut Pesto Pasta FAQs
Can I make the pesto in advance?
Absolutely! You can prepare the pesto up to a week in advance. Store it in an airtight container in the refrigerator, and make sure to cover the surface with a thin layer of olive oil to prevent browning.
Can I freeze the pesto?
Yes, pesto freezes very well! Portion it into ice cube trays or small containers and freeze. When you’re ready to use it, simply thaw it in the refrigerator overnight or warm it gently in a pan.
What can I serve with Arugula Walnut Pesto Pasta?
This pasta pairs wonderfully with grilled chicken, shrimp, or roasted vegetables. A simple side salad with a light vinaigrette also complements this dish nicely.
Is this recipe customizable?
Absolutely! Feel free to add in your favorite vegetables, such as cherry tomatoes, spinach, or even artichokes. This recipe is a great canvas for your culinary creativity!
Ready to Cook?
Now that you have all the details on how to create this scrumptious Arugula Walnut Pesto Pasta, it’s time to grab your ingredients and get cooking! This dish is sure to impress with its fresh flavors and satisfying textures. Whether you’re making it for a weeknight dinner or a special occasion, you’re bound to fall in love with its simplicity and taste. Enjoy every delicious bite!
Arugula Walnut Pesto Pasta
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the 12 ounces of dry pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining the pasta.
- While the pasta is cooking, grab your food processor. Add the 4 cups of packed arugula, ¾ cup of walnuts, 3 cloves of garlic, ¾ cup of grated Parmesan cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Pulse the ingredients until they are coarsely chopped.
- With the food processor running, slowly drizzle in the ¾ cup of olive oil until the pesto reaches a smooth and creamy consistency. You might need to scrape down the sides to ensure everything is well combined.
- In a large mixing bowl, toss the drained pasta with the pesto. If the mixture seems too thick, add a little of the reserved pasta cooking water until you achieve your desired consistency.
- Serve the Arugula Walnut Pesto Pasta warm, garnished with extra grated Parmesan cheese and a sprinkle of freshly ground black pepper. Enjoy this delicious dish with your favorite side salad or crusty bread.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a gluten-free option, use gluten-free pasta.
- Consider making the pesto in advance and store it to save time.
