There’s something about the peppery bite of arugula that just makes me swoon—like that time I stumbled upon a tiny café in Florence and was served the most sublime pesto pasta. This easy arugula pesto pasta recipe brings a bit of that magic home, with a zingy freshness that dances on your taste buds and whisks you away to a sun-drenched Italian vista, even if just for a fleeting moment.
Steps
- Cook the pasta in a large pot of salted boiling water until it reaches an al dente texture, following the instructions on the package.
- While the pasta is cooking, combine the arugula, garlic, 2/3 cup of pine nuts, Parmesan cheese, and lemon juice in a food processor. Pulse these ingredients together until they are well blended.
- Continuously pulse the mixture while slowly drizzling in the olive oil until the pesto is fully incorporated and smooth.
- Once the pasta is cooked to al dente, drain it and immediately mix it with the prepared pesto and the remaining pine nuts.
- Serve the pasta immediately, garnished with extra Parmesan cheese. It can also be enjoyed with grilled shrimp or chicken for added flavor.
Ingredients
- 1 pound dried pasta
- 5 ounces baby arugula, washed
- 6 garlic cloves, peeled
- 1 cup toasted pine nuts, divided
- 1/2 cup grated Parmesan, plus extra for serving
- Juice of half a lemon
- 2/3 cup extra-virgin olive oil
FAQ
- What is the main ingredient in arugula pesto pasta?
- The main ingredient in arugula pesto pasta is arugula, which is combined with other ingredients to create a fresh and flavorful pesto sauce.
- Can I use something other than pine nuts in the pesto?
- Yes, you can substitute pine nuts with other nuts like walnuts or almonds if you prefer or have them on hand.
- How do I store leftover arugula pesto pasta?
- Leftover arugula pesto pasta can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
- What proteins can pair well with arugula pesto pasta?
- Grilled shrimp or chicken are excellent protein options that complement the flavors of arugula pesto pasta.
- Can I make the pesto in advance?
- Yes, you can prepare the arugula pesto in advance and store it in the refrigerator for a few days. Just ensure it is covered tightly to prevent it from oxidizing and losing its vibrant color.
Tips
- Toast the Pine Nuts: Toasting pine nuts before adding them to the pesto enhances their flavor, giving the sauce a rich, nutty depth that complements the peppery arugula.
- Use Fresh Ingredients: Fresh arugula and garlic will make a significant difference in the flavor of your pesto. Ensure they are as fresh as possible for the best results.
- Control the Olive Oil Drizzle: When adding olive oil to the pesto, do it slowly while pulsing the food processor. This helps emulsify the sauce, creating a smoother and creamier texture.
- Customize with Protein: For a more filling meal, consider adding grilled shrimp or chicken to the pasta. These proteins pair well with the flavors of the arugula pesto.
Equipment
- Food Processor – Essential for pulsing together the arugula, garlic, pine nuts, Parmesan, lemon juice, and olive oil to make the pesto.
