Arugula Walnut Pesto Pasta
Bring a splash of color to your table with this delicious Arugula Walnut Pesto Pasta. A refreshing and healthy pesto ready in under 5 minutes making it perfect for your weeknight dinner rotation.
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: arugula, arugula walnut pesto pasta, pesto, walnuts
Servings: 6
Calories: 541kcal
Pesto
- 4 cups arugula packed, I used baby arugula
- ⅔ cup olive oil
- 3 cloves garlic peeled
- ½ cup walnuts
- ¾ cup Parmesan cheese grated
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Cook the pasta according to package instructions and drain. Reserve about a cup of pasta water.
Add the arugula, olive oil, garlic, walnuts, Parmesan, salt and pepper to a blender and pulse until smooth. If the pesto is too thick add some pasta water until desired consistency.
Toss the pasta together with the pesto and top with Parmesan cheese. Serve immediately.
- Always wash your greens properly, so give that arugula good rinse with cold water and dry it with a salad spinner or between layers of paper towels.
- Feel free to adjust the garlic in the recipe. I prefer a really garlicky pesto which is why I use 4 cloves, but if you want less garlic start with 1 clove and give it a taste.
- I like to fill an ice cube tray with my pesto and place it in the freezer for a quick pop of flavor in my dishes that ready on hand.
- Store leftover pesto in an airtight container for 5 – 7 days in the fridge but don’t be afraid to freeze your creation! It will last beautifully for up to 3 months in the freezer.This dish will last 3 – 4 days sealed well in the fridge and up to 3 months frozen. It can be microwaved to reheat or heated up right in the oven still frozen.
Serving: 1serving | Calories: 541kcal | Carbohydrates: 45g | Protein: 14g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 305mg | Potassium: 236mg | Fiber: 3g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 1mg