Pasta with Arugula and Walnut Pesto Italian Style Recipe
This pasta with arugula and walnut pesto has all the character of Italian pesto — with the peppery, vibrant kick of arugula. Ready in 15 minutes, and full of real flavor.
Servings: 8 people
Calories: 422kcal
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.
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.
Nutrition
Calories: 422kcal | Carbohydrates: 46g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 62mg | Potassium: 230mg | Fiber: 3g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg