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Lunch Dinner 30 Minutes or Less Vegetarian Pasta Italian
4.5 from 10 votes

Arugula Walnut Pesto Pasta

Jump to RecipePrintRate
By: Joanna Cismaru •1/27/23 17 Comments

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pin for 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.

freshly made arugula walnut pesto pasta with parmesan cheese in a white bowl.
Table of Contents Open
  • Easy Arugula Walnut Pesto Pasta Recipe
  • Why You’ll Love This Arugula Walnut Pesto Pasta
  • Ingredients You’ll Need
  • How To Make Arugula Walnut Pesto Pasta
    • Cook The Pasta
    • Make The Pesto
    • Finish The Dish
  • Up The Flavor
  • No Food Processor?
  • Expert Tips
  • Storing Leftover Pesto
  • Storing Leftover Pasta
  • Other Delicious Pasta Recipes To Try
  • Arugula Walnut Pesto Pasta
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Arugula Walnut Pesto Pasta Recipe

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?

a serving of arugula walnut pesto pasta on a white plate.

Why You’ll Love This Arugula Walnut Pesto Pasta

  • Quick And Easy! Perfect for those with a busy schedule! This simple recipe comes together in just 17 minutes, that’s quicker than takeout!
  • Creamy Pesto Pasta! Made with plenty of parmesan cheese, fresh arugula and walnuts, this pasta dish is a vegetarian meal option that is both filling and delicious.
  • Versatile Recipe! You can easily customize this vegetarian pasta recipe by adding different vegetables or even a protein. Grilled chicken or shrimp is wonderful with this dish.

Ingredients You’ll Need

ingredients needed to make arugula walnut pesto pasta.
  • 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!

How To Make Arugula Walnut Pesto Pasta

This recipe takes very little effort! All you have to do is cook some pasta and blend a few ingredients in your blender. Just follow these easy steps and you’ll have dinner on the table in just about 17 minutes!

Cook The Pasta

process shots showing how to make arugula walnut pesto pasta.

To begin, you first need to cook the pasta. So bring a large pot of well salted water to a boil. Now, add the pasta and cook it according to the package instructions until al dente. Then when it’s done, reserve one cup of the cooking water and drain the pasta. Now, set the water and pasta aside for a later step.

Make The Pesto

process shots showing how to make arugula walnut pesto pasta.

While the pasta is cooking, you can make your pesto which is really simple to do. All you have to do is add the rest of the ingredients to your blend and blend until smooth. If you find the pesto is too thick, add a bit of that reserved pasta water. Set aside until ready to use.

Finish The Dish

process shots showing how to make arugula walnut pesto pasta.

Now that our pasta is cooked and our pesto is made all we have to do is combine the two. So add the pasta and pesto to a bowl and toss well, making sure the pasta is fully coated in the pesto. Serve immediately, garnished with extra Parmesan cheese.

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.

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.

freshly made arugula walnut pesto pasta with parmesan cheese in a white bowl.

Expert Tips

  1. 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.
  2. 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.
  3. 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.

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.

a serving of arugula walnut pesto pasta in a bowl garnished with parmesan cheese and walnuts.

Other Delicious Pasta Recipes To Try

  • Creamy Cajun Pastalaya
  • One Pot Hamburger Helper Lasagna
  • Pasta Pomodoro
    • Chicken Pesto Caprese Pasta
    • Penne with Prosciutto, Tomatoes and Zucchini
    • Leftover Ham And Cheese Penne
    • Greek Chicken Pasta

    Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

    freshly made arugula walnut pesto pasta with parmesan cheese in a white bowl.
    Print
    4.50 from 10 votes

    Arugula Walnut Pesto Pasta

    Prep 5 minutes
    Cook 12 minutes
    Total 17 minutes
    Rate Recipe
    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.
    6

    Ingredients

    • 12 ounce dry pasta (I used gemelli)

    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)

    Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

    Instructions 

    • Cook the pasta according to package instructions and drain. Reserve about a cup of pasta water.
      process shots showing how to make arugula walnut pesto pasta.
    • 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.
      process shots showing how to make arugula walnut pesto pasta.
    • Toss the pasta together with the pesto and top with Parmesan cheese. Serve immediately.
      process shots showing how to make arugula walnut pesto pasta.

    Equipment

    • Ninja 72 oz Countertop Blender
    • Pasta Cooker Set

    Notes

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Nutrition Information

    Serving: 1servingCalories: 541kcal (27%)Carbohydrates: 45g (15%)Protein: 14g (28%)Fat: 35g (54%)Saturated Fat: 6g (38%)Cholesterol: 9mg (3%)Sodium: 305mg (13%)Potassium: 236mg (7%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 414IU (8%)Vitamin C: 2mg (2%)Calcium: 194mg (19%)Iron: 1mg (6%)
    © Author Joanna Cismaru

    Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

    freshly made arugula walnut pesto pasta with parmesan cheese in a white bowl.

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    Joanna Cismaru

    Joanna Cismaru

    I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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    17 Comments
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    Juliet Phelps
    Juliet Phelps
    Posted: 1 year ago

    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?

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Juliet Phelps
    Posted: 1 year ago

    I would probably add a bit more Parmesan cheese, otherwise leave it as is and skip the walnuts.

    0
    Reply
    Joe
    Joe
    Posted: 2 years ago

    You mention basil in the “no food processor?” paragraph.but nowhere else. Is basil part of it?

    0
    Reply
    Jo Cooks Team
    Jo Cooks Team
    Reply to  Joe
    Posted: 2 years ago

    Whoops, typo! Should’ve said arugula. Fixed now 🙂

    0
    Reply
    Joe
    Joe
    Reply to  Jo Cooks Team
    Posted: 2 years ago

    thanks!

    0
    Reply
    Genna
    Genna
    Posted: 3 years ago

    4 stars
    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.

    0
    Reply
    Andrea
    Andrea
    Posted: 6 years ago

    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?

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Andrea
    Posted: 6 years ago

    LOL Love how you put that, pecans would work just fine. 🙂

    0
    Reply
    mila
    mila
    Posted: 6 years ago

    Yes! This dish looks fantastic!!! I love a yummy pasta with pesto!

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  mila
    Posted: 6 years ago

    Thanks Mila!

    0
    Reply
    Shelley
    Shelley
    Posted: 6 years ago

    Hello Jo!

    Will your cookbook be available on amazon.co.ca?

    Thank you,
    Shelley

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Shelley
    Posted: 6 years ago

    Yes it will! 🙂

    0
    Reply
    Liz
    Liz
    Posted: 6 years ago

    I love pasta recipes and this sounds like another good one. Thank you and have a good weekend.

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Liz
    Posted: 6 years ago

    You too Liz!

    0
    Reply
    Ethan Wilkins
    Ethan Wilkins
    Posted: 6 years ago

    5 stars
    Looks fresh and summery, too! Well done!

    0
    Reply
    Natasha @ Salt and Lavender
    Natasha @ Salt and Lavender
    Posted: 6 years ago

    5 stars
    This looks great. Love the vibrant green! Hope you get your quiet back soon 🙂

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Natasha @ Salt and Lavender
    Posted: 6 years ago

    Thanks Natasha!

    0
    Reply

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    I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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