Homemade arugula pesto transforms this simple pesto pasta recipe into a rich, peppery, and delicious spring side dish.
Arugula pesto is a great twist on a classic in this simple pesto pasta recipe.
It still blows my mind that I was late to the game with pesto. Growing up, I was convinced I didn’t like it. I must have had a bad experience somewhere that tainted my perception, and I decided I just wasn’t a pesto person. It wasn’t until I was in Genova that I discovered how much I actually love pesto.
While I love the classic basil pesto, I love experimenting with different greens and nuts to riff on flavor profiles. I’m no stranger to taking advantage of the flavor of arugula for pesto, as I’ve made it before. This version uses the same peppery arugula but instead of pistachios, I use buttery Marcona almonds. It has just enough basil to give it that classic herby flavor.
How to make this arugula pesto pasta recipe
You only need a few ingredients to make this satisfying side dish.
What you need
- Pesto: You’ll use arugula, Marcona almonds, fresh basil, garlic, crushed red pepper, Parmigiano Reggiano, and extra virgin olive oil.
- Pasta: I used cellentani pasta–also known as cavatappi–which is a corkscrew-shaped pasta. If you saw my most recent beef and olive pasta recipe, you’ll know that I’m kind of obsessed with this shape right now. You’ll also need a minced shallot for the pasta. No need to overthink the pasta as the pesto has so much flavor!
How to make it
- Step 1: Make the pesto. Combine everything except the olive oil to a food processor and pulse until a coarse meal forms. With the processor running, slowly add the extra virgin olive oil until your desired consistency is met.
- Step 2: Cook the pasta and reserve a bit of pasta water before draining.
- Step 3: Sauté the shallot in a wide pot until softened. Add the arugula and simmer for 5 to 10 minutes. Add a bit of the pasta water and then the cooked pasta and toss to coat, adding more pasta water as needed until the sauce coats the pasta completely.
From there, you can transfer the cooked pasta to a large serving bowl and finish with fresh basil leaves and more grated Parmigiano Reggiano!
I served this pesto pasta with seared fish and tomatoes, but it would be perfect with grilled chicken!
Arugula Pesto Pasta Recipe
Equipment
Ingredients
Arugula pesto:
- ½ cup Marcona almonds (see Note 1)
- 1 cup basil leaves
- 6 cloves garlic (peeled)
- 1 ounce Parmigiano Reggiano (finely grated)
- ½ teaspoon crushed red pepper (plus more to taste)
- 5 ounces arugula
- ½ to ¾ cup extra virgin olive oil
- Salt and pepper
Pasta:
- 1 shallot (peeled and diced)
- 1 tablespoon extra virgin olive oil
- 16 ounces cellentani (or use penne, ziti, or rigatoni)
- 2 tablespoons Parmigiano Reggiano (finely grated)
- Fresh basil leaves (for serving)
- Salt and pepper
Instructions
Make the pesto:
- Add the Marcona almonds, basil leaves, garlic, Parmigiano Reggiano, crushed red pepper, and arugula to a large food processor. Pulse until a coarse meal forms.
- With the processor on, slowly add ½ cup of extra virgin olive oil. If you want a smoother pesto, continue adding the remaining ¼ cup of extra virgin olive oil until your desired consistency is met. Taste and add salt and pepper, and pulse the processor to incorporate.
Boil the pasta:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup pasta water. Drain the pasta.
Make the pasta:
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallot and sauté for 4 to 5 minutes until it softens.
- Add the pesto and stir to combine. Bring to a low boil. Reduce the heat to low and simmer for 5 to 10 minutes. Taste and season.
Finish the pasta:
- Add ¼ cup of the pasta cooking water to the pest and return it to a low boil. Add the cooked pasta and toss to coat for 2 to 3 minutes, adding more pasta water if needed. Once the pasta is completely coated, turn off the heat.
To serve:
- Transfer the pasta to a large serving bowl. Finish with freshly grated Parmigiano Reggiano and scatter a few basil leaves on top. Enjoy!
This recipe was sooo good!! It was my first time making my own pesto and it was really easy and definitely one of the best pestos I’ve had! Definitely making this one again!
I’m so happy you enjoyed it – thank you!!