Pasta with Arugula Pesto

Pasta with Arugula Pesto

13

"The unique flavour of arugula makes this pesto peppery and robust."
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Ingredients

25 m servings 377 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
  2. Stir the Parmesan cheese, salt, and cayenne into the pesto
  3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
  4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Reviews

13
  1. 28 Ratings

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Most helpful positive review

wow--spicy. Tastes great if you like argula. I added cottage cheese and gave one more spin thru the blender to mellow it out a bit.

Most helpful critical review

This was a little bit too "arugula-y" for me! Maybe it would have been improved by using more basil and less arugula. Also, this should be made with a mildly-flavored olive oil, so that the ar...

This was a little bit too "arugula-y" for me! Maybe it would have been improved by using more basil and less arugula. Also, this should be made with a mildly-flavored olive oil, so that the ar...

wow--spicy. Tastes great if you like argula. I added cottage cheese and gave one more spin thru the blender to mellow it out a bit.

LOVED, LOVED, LOVED THIS RECIPE. I had a mix of arugula and baby spinach to use up and have seen this recipe before but never had the arugula. Well tonight was the night for something fast and e...

This was fabulous. I left out the cayenne pepper so my picky toddler would eat it. He loved it and so did we. I'm going to make a few more batches to use up my bunch of arugula and freeze them.

Made this for lunch today and it was so fantastic! I've only used basil for pesto and being that I love arugula this was a really nice change. Thanks Jessica!!!!

I didn't have basil, so I used cilantro (see step 1). It was a bit too peppry for me, and I really like arugula. Perhaps my arugula was not fresh. I will try again with basil.

Tasted okay, but had a very strong arugala taste which was almost overwhelming.

This was my first time making pesto of any kind. We had some arugula from our CSA and I was looking for recipes to try it with. DH and I could not really decide if we liked it or not. My three o...

VERY FLAVORFUL!