Arugula Pesto Con Noci Recipe

Transform a bounty of peppery arugula (rocket) into a vibrant, nutty pesto! This addictive recipe, perfected and tweaked for maximum flavor, is a quick and easy way to elevate your pasta night. Toss this delicious pesto with hot spaghetti for a simple yet unforgettable meal. See extra notes below for variations.

Prep Time 10 mins
Cook Time 15 mins
Calories 441.1 kcal
Protein 27g
Rating 4.0 (5 Reviews)
Arugula Pesto Con Noci 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Arugula Pesto Con Noci

  • 4 cups fresh arugula
  • Parsley (not included in recipe)
  • 1/2 cup walnuts
  • 1/2 cup grated Parmesan cheese
  • Pecorino Cheese (not included in recipe)
  • 1/4 cup olive oil (plus more as needed)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 cloves garlic
  • 1 lb spaghetti

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How to Make Arugula Pesto Con Noci

  1. Toast walnuts in a dry skillet over medium heat for 2-3 minutes, or until fragrant.
  2. Combine toasted walnuts, arugula, Parmesan cheese, garlic, lemon juice, and olive oil in a food processor.
  3. Process until a smooth paste forms, scraping down the sides as needed. Add more olive oil if necessary to reach desired consistency.
  4. Season with salt and pepper to taste.
  5. Cook spaghetti according to package directions.
  6. Drain spaghetti and toss immediately with the arugula pesto.
  7. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

4g

Fat

45g

Carbs

1g

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