Ingredients for Arugula Pesto Pasta
- 2 cups packed fresh arugula
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 1 pound spaghetti
- 1/2 cup halved cherry tomatoes
- 1/2 cup pasta water
- Freshly grated Parmesan cheese, for serving (optional)
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How to Make Arugula Pesto Pasta
- Boil 1 pound of spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 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.
- Add the drained spaghetti to the arugula pesto. Toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- 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