Best Arugula Pasta

Here is my favorite arugula pasta recipe, with a fresh pesto made from peppery arugula, sun dried tomatoes, cashews, parmesan, and garlic, all tossed together with your favorite pasta.

This arugula pasta has become our go-to weeknight dinner when we need something quick but satisfying. I love that I can have it on the table in about 20 minutes, and the kids actually eat their greens without complaining!

What Kind of Pasta Should I Use?

Really, any pasta shape will work great for this arugula pasta recipe. Short pasta shapes like penne, fusilli, or farfalle are nice because they catch the sauce in their nooks and crannies, but long pasta like spaghetti or linguine works just as well. If you’re looking for a healthier option, whole wheat pasta or chickpea pasta are solid choices that’ll hold up to the sauce nicely. Just cook whatever pasta you have in your pantry according to the package directions, and remember to save some of that starchy pasta water before draining – it’s key for bringing the sauce together.

Options for Substitutions

This pasta recipe is pretty forgiving when it comes to swaps:

• Arugula: If arugula’s peppery bite isn’t your thing, try baby spinach or basil instead. Spinach gives a milder flavor, while basil adds a classic Italian touch. Use the same amount and blend it the same way.
• Cashews: Walnuts, pine nuts, or almonds all work great here. Pine nuts are traditional for pesto-style sauces, while walnuts add a slightly earthy flavor. Stick with the same measurement.
• Sun dried tomatoes: Fresh cherry tomatoes (about ½ cup, halved) or roasted red peppers make good alternatives. If using fresh tomatoes, you might want to sauté them briefly in olive oil first to concentrate their flavor.
• Parmesan cheese: Pecorino Romano works perfectly and gives a sharper, saltier taste. For a dairy-free version, try nutritional yeast (start with 2-3 tablespoons) though the flavor will be different.
• Pasta: Any short pasta shape works well – penne, fusilli, or farfalle are all good choices. Long pasta like spaghetti works too, just make sure to reserve that pasta water for mixing.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with arugula pasta is adding the pesto to piping hot pasta straight from the pot, which can turn the bright green arugula brown and bitter – let your drained pasta cool for just a minute or two before tossing with the sauce.

Another common error is forgetting to save that pasta water before draining, so get into the habit of scooping out at least a cup with a measuring cup or mug before you dump the pasta into the colander.

Don’t skip toasting your cashews in a dry pan for 3-4 minutes before blending, as this simple step brings out their natural oils and adds a deeper flavor to your pesto.

If your sauce seems too thick after blending, add the reserved pasta water gradually (a tablespoon at a time) rather than dumping it all in at once, since you can always add more but can’t take it away.

What to Serve With Arugula Pasta?

This arugula pasta is light and fresh, so I like to serve it with grilled chicken breast or pan-seared shrimp to make it a complete meal. A simple side salad with mixed greens and a lemon vinaigrette works great too, since it won’t overpower the peppery arugula flavor in the pasta. If you want to keep things vegetarian, some roasted vegetables like zucchini, bell peppers, or cherry tomatoes are perfect alongside. Don’t forget some crusty bread to mop up any extra pesto-like sauce left in your bowl!

Storage Instructions

Store: This pasta keeps well in the fridge for up to 3 days in an airtight container. The arugula pesto might darken a bit as it sits, but the flavor stays great. If you’re meal prepping, I’d suggest storing the pesto separately from the cooked pasta so you can toss them together when you’re ready to eat.

Make Ahead: The arugula pesto can be made up to 2 days in advance and stored in the fridge with a thin layer of olive oil on top to prevent browning. Just cook your pasta fresh when you’re ready to serve and toss everything together with a splash of hot pasta water to loosen it up.

Serve: If you’re eating leftovers, add a tablespoon or two of water or olive oil when reheating to bring back that creamy texture. You can warm it gently in a pan over low heat or enjoy it cold as a pasta salad – both ways work!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 28-34 g
• Fat: 65-75 g
• Carbohydrates: 100-115 g

Ingredients

For the pasta:

• 8 oz pasta (De Cecco recommended)
• 1/2 cup reserved pasta water

For the arugula pesto:

• 4 cups arugula (packed tightly)
• 1/3 cup sun dried tomatoes in olive oil
• 1/3 cup cashews
• 2 garlic cloves
• 2 oz parmesan cheese (freshly grated)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup extra virgin olive oil
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes

Step 1: Start the Pasta and Prepare Ingredients

• 8 oz pasta
• salt for pasta water
• 2 garlic cloves
• 2 oz parmesan cheese
• 4 cups arugula
• 1/3 cup sun dried tomatoes in olive oil
• 1/3 cup cashews
• 1 tsp fresh lemon juice

Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente.

While the pasta cooks, do your mise en place: roughly chop the garlic cloves, grate the parmesan cheese, and measure out the arugula, sun-dried tomatoes with their oil, cashews, and fresh lemon juice.

This parallel prep work ensures everything is ready when you need it.

Step 2: Make the Arugula Pesto Base

• 4 cups arugula
• 2 oz parmesan cheese
• 2 garlic cloves
• 1/3 cup cashews
• 1/3 cup sun dried tomatoes in olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

When the pasta is almost done, add the arugula, grated parmesan, chopped garlic, cashews, sun-dried tomatoes (with their oil), salt, and black pepper to a food processor.

Pulse until the mixture is finely chopped and resembles breadcrumbs—you want some texture here, not a completely smooth paste.

I prefer to pulse rather than fully blend because it keeps the pesto from becoming too warm and losing the bright arugula flavor.

Step 3: Build the Sauce and Drain Pasta

• 1/3 cup extra virgin olive oil
• 1 tsp fresh lemon juice
• arugula pesto base from Step 2
• 1/2 cup reserved pasta water

Reserve about 1/2 cup of pasta cooking water, then drain the pasta in a colander.

While the pasta drains, pour the extra virgin olive oil and the fresh lemon juice into the food processor with the pesto mixture and pulse until everything is well combined and smooth.

The heat from the just-drained pasta will gently warm the pesto without cooking it, preserving that fresh arugula bite.

Step 4: Combine and Finish

• cooked pasta from Step 3
• sauce from Step 3
• reserved pasta water

Transfer the drained pasta to a large bowl or back to the empty pot, then add the arugula pesto sauce.

Toss gently to coat the pasta evenly.

If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach a silky consistency that lightly coats each strand.

I like the sauce to coat the pasta lightly rather than clumping, so don’t be shy with the water—the starch in pasta water is what helps the sauce cling beautifully.

Step 5: Serve and Garnish

• extra virgin olive oil for finishing
• parmesan cheese for garnish

Divide the pasta among serving bowls and taste for seasoning, adjusting salt and pepper as needed.

Finish each bowl with an additional drizzle of extra virgin olive oil and a light dusting of freshly grated parmesan cheese.

Best Arugula Pasta

5 from 1 vote

Delicious Best Arugula Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the pasta

• 8 oz pasta (De Cecco recommended)
• 1/2 cup reserved pasta water

For the arugula pesto

• 4 cups arugula (packed tightly)
• 1/3 cup sun dried tomatoes in olive oil
• 1/3 cup cashews
• 2 garlic cloves
• 2 oz parmesan cheese (freshly grated)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup extra virgin olive oil
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes

Method

 

1. Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente. While the pasta cooks, do your mise en place: roughly chop the garlic cloves, grate the parmesan cheese, and measure out the arugula, sun-dried tomatoes with their oil, cashews, and fresh lemon juice. This parallel prep work ensures everything is ready when you need it.
2. When the pasta is almost done, add the arugula, grated parmesan, chopped garlic, cashews, sun-dried tomatoes (with their oil), salt, and black pepper to a food processor. Pulse until the mixture is finely chopped and resembles breadcrumbs—you want some texture here, not a completely smooth paste. I prefer to pulse rather than fully blend because it keeps the pesto from becoming too warm and losing the bright arugula flavor.
3. Reserve about 1/2 cup of pasta cooking water, then drain the pasta in a colander. While the pasta drains, pour the extra virgin olive oil and the fresh lemon juice into the food processor with the pesto mixture and pulse until everything is well combined and smooth. The heat from the just-drained pasta will gently warm the pesto without cooking it, preserving that fresh arugula bite.
4. Transfer the drained pasta to a large bowl or back to the empty pot, then add the arugula pesto sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach a silky consistency that lightly coats each strand. I like the sauce to coat the pasta lightly rather than clumping, so don't be shy with the water—the starch in pasta water is what helps the sauce cling beautifully.
5. Divide the pasta among serving bowls and taste for seasoning, adjusting salt and pepper as needed. Finish each bowl with an additional drizzle of extra virgin olive oil and a light dusting of freshly grated parmesan cheese.