Go Back
+ servings
a bowl of arugula and walnut pesto pasta topped with shredded parmesan cheese
Print Recipe Add to Collection
4.45 from 9 votes

Arugula and Walnut Pesto Pasta

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.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: arugula, pesto, walnuts
Servings: 6
Calories: 541kcal


  • 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 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 12 oz dry pasta I used gemelli


  • 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.


  1. You can use pecans to replace the walnuts.
  2. Any type of pasta will work for this recipe.
  3. 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.
  4. 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.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


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