Pasta con Pesto di Rucola Recipe Guide

If you’re looking for a delicious and vibrant pasta dish that brings a burst of flavor to your table, then Pasta con Pesto di Rucola is just what you need! This delightful recipe features a peppery arugula (rucola) pesto that’s incredibly easy to make, allowing the fresh ingredients to shine through. From my own personal experience, this dish is not only quick to whip up but also offers a delightful twist on the traditional basil pesto. Let me show you how I make this flavorful dish, perfect for any occasion.

Notes on What to Expect

Expect a deliciously fresh and peppery flavor from the arugula, complemented by the nuttiness of the pine nuts and the sharpness of the Parmesan. The lemon juice adds a wonderful brightness, making this dish perfect for any season. This pasta dish comes together quickly and is sure to impress anyone you serve it to.

Recipe Details

• Cuisine: Italian
• Course: Main Dish
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Time to Stand: 0 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: Around $10-15 (depending on local prices)

Equipment Needed

• Large pot for boiling pasta
• Food processor or blender
• Strainer
• Mixing bowl
• Serving plates
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Ingredients

For the Pasta:

• 400g (14 oz) of pasta (like trofie or linguine)
• Salt for the pasta water

For the Arugula Pesto:

• 100g (3.5 oz) fresh arugula (rucola)
• 50g (1.75 oz) pine nuts (can substitute with walnuts or sunflower seeds)
• 50g (1.75 oz) grated Parmesan cheese (or a dairy-free alternative)
• 2-3 cloves of garlic
• 100ml (about 1/2 cup) extra-virgin olive oil
• Juice of half a lemon
• Salt and pepper to taste

Step-by-Step Method

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.
2. Prepare the Pesto:
   • While the pasta is cooking, rinse the arugula under cold water.
   • In a food processor or blender, combine the arugula, pine nuts, grated Parmesan, and garlic. Pulse until the mixture is finely chopped.
3. Add the Oil and Season:
   • With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. If the pesto is too thick, add a little more olive oil until you reach your desired consistency.
   • Squeeze in the lemon juice and season with salt and pepper to taste. Blend until well combined.
4. Combine Pasta and Pesto:
   • Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta using a strainer.
   • In a large mixing bowl, combine the drained pasta with the arugula pesto. If the pesto is too thick, add a bit of the reserved pasta water to loosen it up and mix well.
5. Serve:
   • Serve the pasta hot, garnished with extra grated Parmesan cheese and a sprinkle of fresh arugula if desired. Enjoy!

Variations

• Nut-Free: Replace pine nuts with sunflower seeds or omit them entirely.
• Dairy-Free: Use nutritional yeast in place of Parmesan cheese for a cheesy flavor without the dairy.
• Vegan: Use nutritional yeast and skip the cheese altogether for a fully plant-based option.

Tips

• Pasta Choice: While I recommend trofie or linguine, feel free to use your favorite type of pasta.
• Fresh Ingredients: Fresh arugula is key for a vibrant flavor, so try to use it right before the meal.
• Storage: Pesto can be made ahead and stored in the fridge for up to a week or frozen for longer storage.
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Nutritional Information Per Serving

• Calories: 450
• Protein: 15g
• Fat: 22g
• Carbohydrates: 55g
• Fiber: 3g

Closing Thoughts

I hope this guide has made making Pasta con 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 like to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!