Arugula Pesto Pasta Recipe

Craving authentic Italian flavor without the fuss? This Arugula Pesto Pasta recipe is your weeknight savior! Bursting with fresh arugula, zesty capers, and creamy Parmesan, this dish is ready in just 15 minutes. A perfect blend of vibrant flavors and simple elegance, it's the ultimate quick and satisfying meal.

Prep Time 5 mins
Cook Time 15 mins
Calories 473.9 kcal
Protein 28g
Rating 5.0 (2 Reviews)
Arugula Pesto Pasta 81

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Arugula Pesto Pasta

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How to Make Arugula Pesto Pasta

  1. Boil 1 pound of spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. While pasta cooks, combine 2 cups packed arugula, 2 tablespoons capers (drained), 1/2 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor. Pulse until a coarse paste forms.
  3. Add the drained spaghetti to the arugula pesto. Toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
  4. Serve immediately, topped with 1/2 cup halved cherry tomatoes for a burst of freshness.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

10g

Fat

16g

Carbs

22g