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Easy Arugula Pesto Pasta

A quick and nutritious pasta dish featuring a flavorful arugula pesto, perfect for healthy meals any day of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pesto Ingredients
  • 2 cloves garlic, peeled
  • 4 cups baby arugula
  • 1/4 cup walnuts
  • 1/4 cup finely grated Parmesan cheese plus more for serving
  • 1 unit Juice and zest of 1 lemon
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil
Pasta
  • 8 ounces linguine or spaghetti

Method
 

Preparation
  1. Finely chop the garlic cloves in a food processor.
  2. Add 2 cups of arugula, walnuts, Parmesan, lemon juice, red pepper flakes, salt, and pepper. Chop everything until finely blended.
  3. While the motor is running, drizzle in the olive oil until the pesto is fully combined.
Cooking Pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta until just al dente according to package instructions. Save 1/2 cup of the pasta cooking water, then drain the pasta.
Combining
  1. Warm the arugula pesto in a large skillet over medium heat for 1 to 2 minutes.
  2. Stir in the cooked pasta and the reserved pasta cooking water. The pesto will become creamy and coat the noodles.
  3. Fold in the remaining 2 cups of arugula and lemon zest.
  4. Top with additional grated Parmesan before serving.

Notes

For serving, pair with a light salad or steamed vegetables. Add grilled chicken or shrimp for extra protein. For storage, keep in an airtight container in the refrigerator for up to 3 days, or freeze the pesto separately for longer storage.