Pasta al Pesto di Rucola (Arugula Pesto Pasta) Recipe Guide

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Pasta al Pesto di Rucola

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Food Processor or Blender
• Large pot
• Colander
• Mixing bowl
• Spatula

Ingredients

  

• Ingredients
• For the pesto:
• 2 cups fresh arugula
• 1/2 cup grated Parmesan cheese
• 1/4 cup Pecorino Romano cheese
• 1/3 cup pine nuts or walnuts for a budget-friendly option
• 2 cloves garlic minced
• 1/2 cup extra virgin olive oil plus more if needed
• Salt to taste
• For the pasta:
• 400 g 14 oz pasta of your choice (e.g., linguine, fusilli, or penne)
• Salt for pasta water

Instructions

 

• Step-by-Step Instructions
• Prepare the pesto
• In a food processor, combine arugula, Parmesan, Pecorino, garlic, pine nuts, and half the olive oil. Blend until smooth.
• Slowly add the remaining olive oil while blending to reach a creamy consistency. Adjust salt to taste.
• Cook the pasta
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
• Combine pasta and pesto
• In a large mixing bowl, toss the hot pasta with the prepared pesto. Add reserved pasta water, one tablespoon at a time, to loosen the sauce and coat the pasta evenly.
• Serve
• Divide the pasta among serving plates. Garnish with extra Parmesan and a drizzle of olive oil, if desired.
• Variations
• Spicy Kick: Add a pinch of red pepper flakes to the pesto.
• Nut-Free: Substitute pine nuts with sunflower seeds or omit entirely.
• Vegan: Use nutritional yeast instead of Parmesan and Pecorino cheeses.
• Low-Carb: Serve the pesto over zucchini noodles or spaghetti squash.
• Tips and Substitutions
• Opt for baby arugula if you prefer a milder taste.
• To store leftovers, refrigerate the pesto in an airtight container for up to 3 days or freeze for longer storage.
• For a creamier pesto, mix in a tablespoon of ricotta or mascarpone cheese.

Pasta al Pesto di Rucola hails from Liguria, Italy, a region celebrated for its love of pesto and fresh ingredients. Arugula, with its peppery, nutty profile, provides a delightful twist to the traditional basil-based pesto. From my own personal experience, this dish is not only quick to prepare but also incredibly versatile, making it a staple in my kitchen. Let me show you how I make this vibrant and flavorful pasta dish that’s perfect for both weeknight dinners and special occasions.

Notes on What to Expect

This pasta boasts a vibrant green hue and a bold, peppery flavor from the arugula. The creaminess of the pesto balances the dish, making it satisfying yet light. Perfect for a quick dinner or an elegant meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Time to Stand: None
• Total Time: 20 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: ~400 per serving
• Cost of Ingredients: Moderate

Ingredients

For the pesto:

• 2 cups fresh arugula
• 1/2 cup grated Parmesan cheese
• 1/4 cup Pecorino Romano cheese
• 1/3 cup pine nuts (or walnuts for a budget-friendly option)
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil (plus more if needed)
• Salt to taste

For the pasta:

• 400g (14 oz) pasta of your choice (e.g., linguine, fusilli, or penne)
• Salt for pasta water
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Pesto di Rucola now.

Equipment Needed

• Food processor or blender
• Large pot
• Colander
• Mixing bowl
• Spatula
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Pesto di Rucola now.

Step-by-Step Instructions

1. Prepare the pesto
   • In a food processor, combine arugula, Parmesan, Pecorino, garlic, pine nuts, and half the olive oil. Blend until smooth.
   • Slowly add the remaining olive oil while blending to reach a creamy consistency. Adjust salt to taste.
2. Cook the pasta
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Combine pasta and pesto
   • In a large mixing bowl, toss the hot pasta with the prepared pesto. Add reserved pasta water, one tablespoon at a time, to loosen the sauce and coat the pasta evenly.
4. Serve
   • Divide the pasta among serving plates. Garnish with extra Parmesan and a drizzle of olive oil, if desired.

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the pesto.
• Nut-Free: Substitute pine nuts with sunflower seeds or omit entirely.
• Vegan: Use nutritional yeast instead of Parmesan and Pecorino cheeses.
• Low-Carb: Serve the pesto over zucchini noodles or spaghetti squash.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Pesto di Rucola now.

Tips and Substitutions

• Opt for baby arugula if you prefer a milder taste.
• To store leftovers, refrigerate the pesto in an airtight container for up to 3 days or freeze for longer storage.
• For a creamier pesto, mix in a tablespoon of ricotta or mascarpone cheese.

Nutritional Information (Per Serving)

• Calories: ~400
• Protein: 10g
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 3g
• Sodium: 480mg

I hope this guide has made preparing Pasta al Pesto di Rucola seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so leave your honest comment.