Instructions

Prepare the Pasta

Fill a large pot with water, add a generous amount of salt, and bring it to a boil.

Add the pasta and cook according to package instructions until al dente. This typically takes around 8–10 minutes.

Reserve about 1 cup of the pasta cooking water, then drain the pasta.

Make the Arugula Sauce

In a blender or food processor, combine the arugula, pine nuts, Parmesan cheese, and garlic.

Drizzle in the olive oil gradually as you blend, creating a creamy, smooth texture. If the sauce seems too thick, add a little pasta cooking water to adjust.

Season with salt and pepper to taste. If using, blend in the cream or ricotta for a richer texture.

Combine Pasta and Sauce

Return the pasta to the pot, keeping it off the heat.

Pour the arugula sauce over the pasta and toss to coat thoroughly. Add small amounts of the reserved pasta water as needed to achieve your preferred sauce consistency.

Taste and adjust seasoning if necessary.

Serve

Plate the pasta and garnish with a few fresh arugula leaves, a sprinkle of Parmesan, and extra pine nuts if desired.

Tips, Variations, and Substitutions

Vegan Option: Substitute the Parmesan with nutritional yeast for a cheesy flavor without dairy.

Nut-Free Option: If you have a nut allergy, try using sunflower seeds instead of pine nuts.

Creamier Texture: Add a few tablespoons of ricotta cheese or heavy cream to make the sauce richer. For a dairy-free alternative, coconut cream works well.

Add Protein: For more protein, toss in some grilled chicken or shrimp, or top with chickpeas for a plant-based boost.

Serving Suggestion: This pasta pairs well with a light green salad and a slice of crusty bread to balance the rich flavors.