Arugula Pasta – Healthy Seasonal Recipes

Try this vibrant green arugula pasta dish for an easy weeknight dinner that’s ready in under 30 minutes. The recipe combines simply: Creamy and bold arugula pesto is tossed with piping hot pasta, raw arugula leaves, sun-dried tomatoes, and toasted pine nuts.

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Why We Love This Recipe For Simple Arugula Pasta

This pasta dish is a celebration of fresh arugula! The method uses the arugula in two ways: as a pesto and added in at the end. The key is to add the raw arugula at the last minute so it only barely wilts into the pasta and sauce. This will add a big peppery bite!

Ingredients for Pasta with Arugula

• Arugula: Sometimes called rocket or roquette, arugula is a tender, peppery green. You can use baby arugula or mature arugula fresh from the garden. When purchasing, look for leaves that are bright and vibrant green free from wilting or yellowing. As always, wash and spin dry before use. If storing in the fridge, keep it in an airtight container lined with paper towels for up to a week. If using large leaf mature arugula from the garden or farmers’ market, chop into smaller pieces.
• Pasta: Any small-shaped pasta such as cavatappi will work in Pasta Rucola, as it is known in Italian. But if you have spaghetti, linguini, or fettuccini on hand feel free to use any of these ribbon-type pastas. For an additional nutritional boost use whole wheat pasta instead.
• Sun-Dried Tomatoes: Provide a sweet, slightly tart, intensely strong tomato flavor that helps balance the nutty pesto and peppery arugula. Sun-dried tomatoes can be found in most grocery stores down the ethnic aisle or near the pasta.
• Pine Nuts: The edible seeds of the pine tree, traditionally, pine nuts are used in making pesto. Pine nuts can be found in most grocery stores down the baking aisle near the other prepackaged nuts. Swap in walnuts, pumpkin seeds, pistacios or cashews, but keep in mind the pesto may have stronger nutty notes and a silkier texture depending on the nuts you use.
• Parmesan: Adds additional sharp cheesy taste that pairs well with the peppery flavor of the arugula. If you aren’t a fan of the flavors of parm, asiago or pecorino romano would be tasty alternatives!
• Kitchen Stapes: Garlic and salt

Step By Step Instructions To Make Pasta Rucola

Step 1: Cook the Pasta

Bring a large pot of water to a boil. Add a generous amount of salt. Add pasta and cook according to package instructions. When finished, reserve ½ cup of the cooking liquid then drain well.

Step 2: Make the Pesto

To a running food processor fitted with a steel blade attachment, drop garlic through the feed spout and process until minced. Then, turn off the processor and add in 5 cups of arugula, cheese, ¼ cup of pinenuts, oil, and salt. Pulse then process, scraping down the side as needed. Blend until the mixture is a smooth paste.

Step 3: Dress Pasta

To the cooked pasta, add the pesto, remaining arugula, sun-dried tomatoes, and 2 tablespoons of pinenuts.

Step 4: Toss Arugula Pesto Pasta

Toss well. If desired, drizzle in a little of the cup of the pasta water to thin out the sauce. Serve immediately and enjoy!

FAQs and Expert Tips

What to Serve With Simple Arugula Pasta

Make Ahead For Arugula Pesto

Arugula pesto can be made and stored in an airtight container in the fridge for up to 1 week. When ready to make the pasta, cook pasta according to the package and follow step 3 of the recipe, keeping in mind that it may take a few extra minutes to warm up the refrigerated pesto.

Leftovers

Store any leftover pasta in an airtight container in the fridge for up to 3 days. Or, place in a freezer-safe container and store in the freezer for up to 3 months.

When ready to enjoy, place leftovers in a microwave-safe dish and cook on high or in an oiled skillet and cook until warmed through.

Variations to Try

• To enhance the rich flavors of this simple pasta dish, add fresh lemon juice or lemon zest. Once the pasta is plated, add on a little freshly squeezed lemon juice just before serving.
• For a touch of heat, add in red-pepper flakes or crushed red pepper
• Swap in Asiago or Pecorino Romano cheese for the Parmigiano Reggiano
• Feel free to use spaghetti, linguini, or even fettuccini instead of cavatappi
• For a complete dish that’s full of protein, add in canned cannellini beans, chickpeas, or cooked chicken breast like our grilled garlic herb chicken 
• For a more mild flavor, use baby spinach instead or arugula or even baby kale for a seasonal alternative

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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About the Author

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple Quirk Books was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.