Fresh, peppery and bright, Arugula Pesto Pasta is vibrant and flavorful. A quick and easy meal that takes little effort to make but still feels special.
Quick Look: Arugula Pesto Pasta
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 15 minutes
- ⏳ Total Time: 20 minutes
- 🍲 Servings: 4 people
- ⚡ Calories: 725 (with burrata)
- 🌱 Flavor Profile: Bright, peppery, vibrant.
- 👩🏽🍳 Difficulty: Easy. Great vegetarian main dish or side.
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If you’re like me and you always have a partially eaten bag of arugula in your fridge on the verge of going bad, this delicious, creative pasta recipe is for you. It’s the weeknight dinner that saves me when I have zero energy but still want something that tastes like I actually tried. The best part is that the pesto comes together in a food processor in about five minutes flat!
If you love easy pasta dinners, my Farmers Market Green Pasta is made in a similar spirit and is just as quick to throw together. You will also probably love this Creamy Mushroom Papardelle, my Sausage and Broccolini Cassarece and let's not forget this epic Sweet Corn and Basil Campanelle.
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Why you will love this recipe
- It's fast. The pesto is done before your pasta water even comes to a boil.
- The flavor is bold, bright, and peppery in the best way.
- It's totally customizable with mix-ins like burrata, these slow roasted tomatoes, grilled chicken, or whatever you've got.
- Great served warm or at room temperature, which makes it an easy dish to bring to a gathering.
- It makes a great main dish or side paired with any protein like Barbecue Chicken, Grilled Pork Chops or a good Tri Tip Steak.
Ingredient Notes
- Arugula - Baby arugula is a little more tender and less bitter than mature arugula, which makes it ideal for pesto. Pack the leaves in tightly when you measure. Two cups packed is the right amount to get a sauce that coats a full pound of pasta without being too thick or too thin.
- Nuts - Almonds give the pesto a heartier, slightly rustic texture. Pine nuts are the more classic choice and blend up a little smoother. Both are DELICIOUS. Use whichever one you have or prefer.
- Parmesan - Use freshly grated parmesan if you can. Pre-shredded works in a pinch but fresh parmesan melts into the sauce much better and the flavor is just stronger. Makes all the difference here.
- Lemon juice - Fresh lemon juice only, please. It brightens the whole sauce and balances the bitterness of the arugula. Bottled lemon juice is flat and will dull the flavor.
- Olive oil - A good olive oil really matters in a recipe like this where the flavor is front and center. Since the pesto is not cooked, you'll actually taste the olive oil. Use something you like.
- Pasta - Any pasta shape works here. Short shapes like rigatoni or casarecce catch the pesto in their ridges really well. Long pasta like spaghetti or linguine works beautifully too. Check out more ideas in my pasta recipes category for inspiration on what to pair it with.
How to make Arugula Pesto Pasta in 20 minutes
Step 1: Pulse it up
Add the baby arugula, almonds or pine nuts, garlic cloves, grated parmesan, fresh lemon juice, and salt to the bowl of a food processor. Pulse several times until the arugula is broken down and the mixture starts to come together.
Step 2: Drizzle in olive oil
With the food processor running, slowly drizzle in the olive oil until everything comes together into a rough, textured paste. I like it with a little bit of texture rather than completely smooth - you still want to see some green flecks in there.
Check for seasoning and adjust salt or lemon juice to taste. Set the pesto aside.
Step 3: Cook the pasta
Cook the pasta according to the package directions. It should be al dente with a little bite to it. Reserve about a cup of the starchy cooking water before you drain the pasta. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce.
Step 4: Bring it all together
Add the drained pasta back to the warm pot. Spoon in your desired amount of pesto and a good splash of pasta water. Use tongs to toss everything together, coating the pasta with the sauce. Keep adding a little more pesto or pasta water until you hit the right taste and consistency. The pasta water helps loosen the pesto and makes it silky and saucy rather than thick and clumpy.
Serve immediately on its own or topped with torn burrata and any other mix-ins you love.
Recipe Tips
- Room temperature pesto is best. If your pesto has been sitting in the fridge, let it come to room temperature before tossing it with the pasta. Cold pesto can seize up and won't coat as evenly. My 15-minute pasta with burst cherry tomato sauce uses a similar quick sauce technique if you want another fast weeknight option in your back pocket.
- Don't skip the pasta water. Seriously. That starchy liquid is what transforms the pesto from a thick paste into a sauce that clings to every bite of pasta. Add it a little at a time and toss as you go.
- Taste as you build. The pesto flavor can vary depending on how sharp your parmesan is and how peppery your arugula is. Always taste and adjust the salt and lemon before you toss it with the pasta.
- Add pesto gradually. You may not want to use all of it, and that's totally fine. Taste, and add more as you go rather than dumping it all in at once. Leftover pesto stores well and is great for so many things.
- Tear the burrata right before serving. If you're adding burrata, do it at the very end over each individual portion so it stays creamy and cool against the warm pasta. It's such a good combination.
How to store leftover pesto
Refrigerator - Leftover pesto stored in an airtight container in the refrigerator will last about a week. Pour a thin layer of olive oil over the top of the pesto to prevent browning. Give it a stir before using and let it come to room temperature first.
Freezer - Arugula pesto freezes well. Spoon it into an ice cube tray, freeze until solid, then transfer to a freezer-safe bag. This way you can grab just as much as you need. It keeps in the freezer for up to 3 months.
Recipe FAQs
Add pasta water a little at a time and toss until you get the right consistency. That's exactly what the reserved pasta water is for. A splash of good olive oil also helps loosen it up.
Yes, a high-speed blender works. You may need to stop and scrape down the sides a few times. A food processor gives you a little more control over the texture but either one works fine.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto will absorb into the pasta as it sits. When reheating, add a splash of water or olive oil and warm gently on the stove or in the microwave. It also tastes great cold as a pasta salad the next day.
So many things! Torn burrata is my personal favorite. You can also add halved cherry tomatoes, grilled chicken, sauteed shrimp or roasted or grilled veggies. Go wild!
What to serve with Arugula Pesto Pasta
- A simple green salad or this fried goat cheese salad for a great starter
- Grilled chicken drumsticks, shrimp, or salmon alongside for extra protein
- Crusty bread to soak up any extra pesto sauce in the bowl
- A light, crisp white wine if you're keeping it Italian
More creative pasta recipes to try
Arugula Pesto Pasta
Ingredients
- 2 cups packed baby arugula
- ¼ cup pine nuts or almonds
- ¼ cup grated parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- ½ teaspoon salt or to taste
- ½ cup olive oil
- 1 pound pasta
- Optional: 8oz torn burrata cheese or other mix-ins of your choice
Instructions
- Bring a large pot of salty water to a boil for the pasta. While you're waiting, make the pesto.
- In the bowl of your food processor add arugula, nuts, garlic, parmesan, cheese, lemon juice and salt. Pulse until arugula is broken down and mixture is incorporated.
- While the food processor is running, drizzle in olive oil until everything comes together is a rough paste. I like the mixture to have a bit of texture and not be completely smooth.
- Check for seasoning and adjust if necessary.
- Set aside pesto and cook pasta to al dente according to package directions. Before you drain the pasta, use a mug or heat safe measuring cup to scoop out about a cup of pasta water and set aside.
- In the warm pasta pot, add cooked pasta back in, desired amount of pesto and a splash of pasta water. Use tongs to toss and coat the pasta with the sauce, adding more pesto or water until desired taste and consistency.
- Serve immediately on its own, with torn burrata or other mix-ins of your choice.
Jessica Lawson
Just whipped up this pesto last week with a half eaten bag of arugula from the farmers' market! Still can't believe how quick, easy and delicious this is. My nieces absolutely love it and were shocked to find out it's all arugula - which they claim not to like - and no basil!
Chenée
I made this in my nutribullet blender bc I dont have a food processor and it was perfect! I love the tip about using almonds instead of pine nuts. I made it with chickpea pasta and added in burrata and red pepper flakes, and I loved it! Thanks for a perfect weeknight recipe!!
Sydney Kronfle
Easiest and best pesto recipe I have ever made!