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.
Servings: 6
Calories: 541kcal
Ingredients
- 12 ounce dry pasta I used gemelli
- 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
Instructions
- 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.
- Store leftovers in an airtight container in the fridge.
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.
Nutrition
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