The vibrant, peppery arugula is the star of the show also in this delicious arugula pasta, one of our favorite arugula recipes that is quick, easy and full of flavor!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: pasta, pesto
Cuisine: Italian
Keyword: Arugula recipes
Servings: 4
Calories: 432kcal
Author: Katia
Ingredients
Pasta
½ lb(8oz/220 grams) pasta (linguine, penne, spaghetti)
Arugula pesto
4 cups (80 grams) baby arugula, washed
⅓ cup(40 grams) sun dried tomatoes, drained
¼ cup(30 grams) cashews
1garlic clove, sliced
⅓ cup (30-40 grams)grated parmesan cheese (or use a few whole pieces, same weight)
¼ tsp fine salt
⅛ tsp black pepper
¼ cup(60 ml) extra virgin olive oil
¼ cup(60 ml) pasta cooking water
Instructions
Pasta
Cook pasta in a large pot with boiling salty water until al dente.
When it's nearly done, scoop out 1 cup of pasta water and set aside.
Finally, drain the pasta and return it to the pot.
Arugula pesto
While the pasta is cooking, place arugula, parmesan, garlic, cashews, tomatoes, salt and pepper in the food processor. Give a quick blitz just until the mixture resembles a coarse consistency.
Scrape down sides as needed, add extra virgin olive oil and pasta cooking water (use ¼ cup of the water you reserved) and give another quick whizz. Taste and adjust the seasoning.
Add the arugula pesto sauce to the drained pasta and toss well to combine. Stir in some pasta water as much as needed until you get a juicy texture.
Serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if desired. Enjoy.
Notes
Pasta leftovers: keep pasta leftovers in an airtight container in the fridge for up to 2 days. Reheat pasta in microwave or stir fry in a skillet adding a touch of water and a drizzle of olive oil.