Pasta with Arugula Pesto

Pasta with Arugula Pesto

13

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

Ingredients

25 m {{adjustedServings}} servings 377 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • 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.
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Reviews

13
  1. 27 Ratings

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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...