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a bowl of arugula and walnut pesto pasta topped with shredded parmesan cheese
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4.50 from 10 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


  • 12 ounce dry pasta I used gemelli
  • 4 cups arugula packed, I used baby arugula
  • 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.
  • 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.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