This pasta with arugula and walnut pesto is a vibrant, peppery alternative to classic basil pesto, ready in just 15 minutes. Arugula brings the character —that slightly bitter, bold flavor I love so much— and the toasted walnuts balance everything out with a deep, creamy note.
The best part: the pesto comes together in the food processor in minutes, while the pasta cooks. Done, fragrant, and full of personality.
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How my kids started eating arugula
The first time I made this arugula and walnut pesto, I had one clear goal: make the most of the arugula I had planted in my winter garden back in 2010, when I was living in Southern California.
Now that I live in Charlotte, North Carolina, I make it with arugula from the modest hydroponic garden I keep in my kitchen.
Arugula is, hands down, my favorite green, and I could eat it every day: in salads, sandwiches, and yes, pesto. The inspiration came via David Lebovitz and his dandelion pesto.
When I developed this recipe, I made it two days in a row: the first time to test it, and the second to adjust the proportions and present it to my family.
Total success. My sons, Andrés Ignacio and Tomás Eugenio, who were 9 and 7 at the time, discovered the wonders of arugula. And 15 years later, they’re still eating it.
Enjoy!
Enri
About arugula pesto
Traditional pesto is Genoese and made with basil, pine nuts, garlic, Parmesan, and olive oil. But in Italy —and especially in contemporary home cooking— variations using other greens are very common.
Arugula (rucola in Italian) brings a more intense, slightly spicy flavor than basil, making it a compelling base for a pesto with real personality. Walnuts stand in for pine nuts with a earthier, more accessible flavor, without sacrificing creaminess.
Ingredients
To make this pasta with arugula and walnut pesto you’ll need:
- Short pasta noodles
- Fresh arugula leaves
- Garlic cloves
- Walnut halves
- Extra virgin olive oil
- Coarse sea salt
- Grated Parmesan cheese (Parmigiano Reggiano or Grana Padano)
Exact amounts are in the recipe card at the bottom of the post.
How to make pasta with arugula and walnut pesto
- Bring the water to a boil. Fill a large pot with plenty of water and bring to a boil over high heat. Once boiling, add a generous amount of salt.
- Sauté the garlic and toast the walnuts. In a skillet with a few drops of olive oil over medium heat, cook the crushed garlic until fragrant and lightly golden. Remove and set aside. In the same skillet, toast the walnuts until fragrant and lightly browned.
- Make the pesto. In a food processor, pulse the arugula, toasted walnuts, sautéed garlic, and salt to taste until you get a coarse paste. With the processor running, drizzle in the olive oil until the pesto is smooth and emulsified. Transfer to a bowl and stir in the grated Parmesan.
- Cook the pasta and toss. Cook the pasta until al dente, drain, and reserve some of the pasta water. Toss with the pesto. Add a splash of pasta water if needed. Serve immediately or at room temperature.
FAQs
Did you know…?
Arugula (Eruca vesicaria sativa) is one of the oldest edible plants in the Mediterranean. The Romans consumed it regularly and reportedly used it as an aphrodisiac. Today, rucola is an essential ingredient in Italian cooking, especially in the south, where it’s served fresh over just-baked pizzas and in simple salads dressed with olive oil and lemon.
Source: Larousse Gastronomique, 2009 edition.
More Arugula Recipes You’ll Love
- Grilled pear salad with goat cheese and pecans
- Arugula salad with prosciutto, burrata, dried figs, and truffle oil
- Melon and prosciutto salad with ciliegine, arugula, and basil
- Grilled peach salad with burrata
- Roasted sweet potatoes with arugula and pecans
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Pasta with Arugula and Walnut Pesto Italian Style Recipe
Ingredients
- 1 lb package short pasta 450 g
- 4 cups fresh arugula leaves approx. 3 oz / 80 g
- 8 cloves garlic, crushed with the flat side of a knife crushed with the flat side of a knife
- ¾ cup walnut halves 2.6 oz / 75 g
- ½ cup extra virgin olive oil 4 fl oz / 120 ml
- Coarse sea salt to taste
- ¼ cup grated Parmesan cheese 0.9 oz / 25 g
Instructions
- Fill a large pot with plenty of water. Bring to a boil over high heat. Once boiling, add salt generously.
- While the water heats up, warm a few drops of olive oil in a skillet over medium heat. Sauté the crushed garlic until lightly golden and fragrant, 2-3 minutes. Remove and set aside.
- In the same skillet, toast the walnuts over medium heat, stirring frequently, until fragrant and lightly golden, 2-3 minutes. Set aside.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Before draining, reserve about ½ cup of pasta water. Drain well.
- In a food processor, pulse the arugula, toasted walnuts, sautéed garlic, and salt to taste until you get a coarse paste.
- With the processor running, drizzle in the olive oil in a steady stream until the pesto is smooth and emulsified.
- Transfer the pesto to a bowl, add the grated Parmesan, and stir well. Taste and adjust salt.
- Toss the drained pasta with the pesto. If needed, add a splash of the reserved pasta water. Serve immediately or at room temperature.
Nutrition
Notes
- Nutritional values are approximate and were automatically calculated by WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- If storing the pesto in the refrigerator, add a thin layer of olive oil on top to keep it from oxidizing. It keeps for up to 10 days.
- Freeze pesto for up to 3 months in individual portions.
- For a vegan version, omit the cheese or substitute with nutritional yeast.
- For a gluten-free version, substitute regular pasta for gluten-free noodles.
- The pesto tastes even better the next day, once the flavors have settled. Also delicious cold, straight from the fridge, on toast.
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