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Having an arsenal of versatile pasta dishes with different flavor bases is a wonderful tool for quick and easy weeknight meals. Pasta dishes can come together in 30 minutes or less, use pantry-friendly ingredients, and please everyone from picky eaters to adventurous food lovers. For more recipes and tips for pasta success from Justin McChesney-Wachs, check out 3 Easy Weeknight Pasta Recipes.
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RECIPE: Arugula Walnut Pesto Pasta
- Yield: Serves 4–6 1x
Description
This vibrant pesto pasta proves you don’t need basil to make a delicious pesto sauce. Blanching the arugula removes any harsh bite while preserving its peppery character, and walnuts add rich, buttery depth that pairs beautifully with the greens. The result is so delicious, no one will even realize it’s not traditional basil pesto.
Ingredients
- 6 oz baby arugula (about 5 packed cups)
- 1 tsp + 3/4 cup olive oil, divided, plus more for serving
- 3/4 cup walnuts, plus more for serving
- 1 lb pasta (such as farfalle, spaghetti, linguine, or penne)
- 2–3 garlic cloves, peeled and roughly chopped
- 3/4 cup freshly grated Parmesan cheese (or vegan Parmesan), plus more for serving
- 1/2 tsp kosher salt
Instructions
- Bring a large pot of salted water to boil (you’ll use this same pot for the pasta). Add the arugula for just 5 to 10 seconds until wilted and bright green. Using a spider or slotted spoon, immediately transfer to an ice bath to stop cooking. Drain well and squeeze out excess water with your hands.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Add walnuts and toast 3 to 4 minutes until fragrant, tossing frequently to prevent burning. Transfer to a bowl and let cool completely.
- Cook the pasta in the same generously salted boiling water until al dente (1 to 2 minutes under package time). Reserve 1 cup pasta water before draining.
- In a food processor or high-powered blender, combine blanched arugula, toasted walnuts, garlic, Parmesan, and salt. Pulse to roughly chop. With the machine running, slowly drizzle in the 3/4 cup of olive oil until smooth and creamy. Taste and adjust seasoning as needed.
- In a large warmed serving bowl, toss pasta with about 3/4 of the pesto (you’ll have extra). Add 1/4 to 1/2 cup pasta water gradually, tossing until the sauce coats the pasta silkily. Add more pasta water if needed.
- Serve immediately with extra Parmesan, a sprinkle of chopped walnuts, and a drizzle of good olive oil.
Notes
- Make ahead magic: Pesto can be made up to 2 days ahead, and extra pesto keeps in the fridge for up to 1 week. Cover the surface with olive oil and cover tightly to prevent oxidation.
- Freeze for later: Use ice cube trays to freeze pesto. Pop out cubes as needed for instant flavor — perfect for pasta, pizza, sandwiches, or tossing with roasted vegetables.
- Beyond pasta: This pesto is incredibly versatile. Use it as a sandwich spread, pizza sauce, marinade for grilled vegetables, or stirred into soups and grain bowls.
Use What You Have
Mix your greens: Try half arugula and half spinach, or add some basil or parsley to the mix. Even blanched carrot tops, kale, or broccoli leaves work beautifully for an adventurous twist. This method works with any sturdy green: Blanch longer for tougher greens.
Nut variations: While walnuts are perfect here, substitute pine nuts, almonds, cashews, or sunflower seeds. Always toast them first for the best flavor.
Cheese options: Use traditional Parmesan, Pecorino Romano, or vegan Parmesan. Nutritional yeast works in a pinch.
