Recipe By Anonymous
Published Aug 17th
Pasta with Arugula Pesto
Prep 25m Cook - Additional - Ready In 25m
Servings 8 servings Calories 376.8

The unique flavour of arugula makes this pesto peppery and robust.

Recipe Ingredients

  • ¼ cup chopped walnuts
  • 3 cloves garlic, minced
  • 2 cups coarsely chopped arugula, stems included
  • ¼ cup coarsely chopped fresh basil
  • ½ cup olive oil
  • ⅓ cup grated Parmesan cheese
  • salt to taste
  • 1 pinch cayenne pepper
  • 1 (16 ounce) package dry pasta

Cooking Directions

  1. 1 Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
  2. 2 Stir the Parmesan cheese, salt, and cayenne into the pesto
  3. 3 Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
  4. 4 Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Nutrition Facts

  • Calories 376.8
  • Carbohydrate 40.5 g
  • Cholesterol 70.9 mg
  • Fat 19.6 g
  • Fiber 1.9 g
  • Protein 10.5 g
  • Saturated Fat 3.7 g
  • Sodium 80.2 mg
  • Sugar 2.8 g


  1. LOVED LOVED LOVED THIS RECIPE. I had a mix of arugula and baby spinach to use up and have seen this recipe before but never had the arugula. Well tonight was the night for something fast and easy. Also instead of walnuts I used what I had on hand that being pecans. Otherwise it was - Read more ...
  2. This was fabulous. I left out the cayenne pepper so my picky toddler would eat it. He loved it and so did we. I'm going to make a few more batches to use up my bunch of arugula and freeze them.
  3. Tasted okay but had a very strong arugala taste which was almost overwhelming.
  4. This was my first time making pesto of any kind. We had some arugula from our CSA and I was looking for recipes to try it with. DH and I could not really decide if we liked it or not. My three older girls(12 8 6) loved it though. My boys (2 and 5) did - Read more ...
  5. I didn't have basil so I used cilantro (see step 1). It was a bit too peppry for me and I really like arugula. Perhaps my arugula was not fresh. I will try again with basil.
  6. wow--spicy. Tastes great if you like argula. I added cottage cheese and gave one more spin thru the blender to mellow it out a bit.
  7. Made this for lunch today and it was so fantastic! I've only used basil for pesto and being that I love arugula this was a really nice change. Thanks Jessica!!!!
  8. This was a little bit too "arugula-y" for me! Maybe it would have been improved by using more basil and less arugula. Also this should be made with a mildly-flavored olive oil so that the arugula and olive flavors aren't overwhelming. It's worth a second try though!