Bring a splash of color to your table with this delicious Arugula and Walnut Pesto Pasta. A refreshing and healthy pesto ready in under 5 minutes making it perfect for your weeknight dinner rotation.
If you love the flavors of pesto, you will love the nuttiness of this arugula and walnut pesto. Each ingredient on its own is a favorite of mine, the walnuts, the baby arugula which I love to add to salads, the olive oil which I pretty much add to every dish I make, the garlic which I cannot live without and last but not least, Parmesan cheese which I adore.
But together they become a harmonious blend of nuttiness and saltiness. The best part? The super fresh pesto is so quick to whip up and packs tons of nutrients and fiber – did I mention it’s also vegetarian?
Ingredients
- Cheese – Parmesan cheese, a chunk of the good stuff freshly grated.
- Olive oil – Any will do but if I have a bottle of the nice stuff laying around I like to use a bit of that.
- Walnuts – We’re using this in place of pine nuts today but you can use whichever nuts you prefer!
- Greens – We want some peppery, mild, slightly sweet baby arugula.
- Garlic – Be sure to use fresh cloves, we want these to puree to a creamy consistency.
- Salt & pepper – To taste.
- Pasta – I like to use shaped pasta with lots of ridges for all that delicious pesto to stick to. Feel free to use whichever kind you prefer!
Up The Flavor
If you want this dish to become your own personal flavor bomb be sure to toast your nuts before incorporating them into your pesto. Toast them in a dry pan till they’re super fragrant before taking off the heat and allowing to cool.
How To Make Arugula and Walnut Pesto Pasta
- Cook the pasta according to package instructions; drain and set aside.
- Combine the pesto: Add the first 6 ingredients to a blender and pulse until smooth. If the pesto is too thick add a bit more pasta water.
- Finish the pasta: Toss the pasta together with the pesto and top with Parmesan cheese. Serve immediately. Store leftovers in an airtight container in the fridge.
Some Tips
- 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.
No Food Processor?
Fear not! You can just as easily whip up this pesto in your blender. I would recommend chopping up the arugula first and mincing the garlic before adding it to the blender, otherwise you might be forced to blend it more than needed and it would turn it into a smoother pesto.
Storing Leftover Pesto
Store 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.
Storing Leftover Pasta
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.
More Must Try Pasta Recipes:
- Creamy Cajun Pastalaya
- One Pot Hamburger Helper Lasagna
- Arugula and Walnut Pesto Pasta
- Chicken Pesto Caprese Pasta
- Penne with Prosciutto, Tomatoes and Zucchini
- Penne with Cream and Smoked Salmon
- Leftover Ham And Cheese Penne
- Greek Chicken Pasta
- Cheeseburger Hamburger Helper
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Arugula and Walnut Pesto Pasta
Ingredients
- 4 cups arugula packed, I used baby arugula
- 2/3 cup olive oil
- 3 cloves garlic peeled
- 1/2 cup walnuts
- 3/4 cup Parmesan cheese grated
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 12 ounce dry pasta I used gemelli
Instructions
- Cook the pasta according to package instructions then drain.
- Add the first 6 ingredients to a blender and pulse until smooth. If the pesto is too thick add a bit more pasta water.
- Toss the pasta together with the pesto and top with Parmesan cheese. Serve immediately.
- Store leftovers in an airtight container in the fridge.
Recipe Notes
- You can use pecans to replace the walnuts.
- Any type of pasta will work for this recipe.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
My son is allergic to all nuts. If I omit the nuts do I need to increase proportions of other ingredients to make this work or is it ok to just leave it out?
I would probably add a bit more Parmesan cheese, otherwise leave it as is and skip the walnuts.
You mention basil in the “no food processor?” paragraph.but nowhere else. Is basil part of it?
Whoops, typo! Should’ve said arugula. Fixed now 🙂
thanks!
Very quick and good alternative to regular pesto, although I did add a dash of sugar to offset the peppery bitterness of the arugula. I think I’ll try spring mix next time.
I happen to have a plethora of pecans right now. Do you think they would work in place of walnuts? Or is the walnut the bees knees in this ingredient combo?
LOL Love how you put that, pecans would work just fine. 🙂
Yes! This dish looks fantastic!!! I love a yummy pasta with pesto!
Thanks Mila!
Hello Jo!
Will your cookbook be available on amazon.co.ca?
Thank you,
Shelley
Yes it will! 🙂
I love pasta recipes and this sounds like another good one. Thank you and have a good weekend.
You too Liz!
Looks fresh and summery, too! Well done!
This looks great. Love the vibrant green! Hope you get your quiet back soon 🙂
Thanks Natasha!