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Bright and vibrant Arugula Pesto Pasta paired with plump cherry tomatoes and Ciliegine (cherry-sized) mozzarella makes for a light and healthy dinner. Garlicky and peppery, this pasta can be served warm or cold. It takes 15 minutes to make and is utterly delicious!
Why You’ll Love This Recipe
It’s definitely a nice change of pace when you don’t have basil on hand. I made this as if I was making a traditional Basil Pesto, but used baby arugula instead. Its peppery and nutty nature makes for a vibrant pesto. For an additional bright note, I added in some lemon, since it complements arugula’s taste. Instead of using grated parmesan cheese, I added in grated pecorino romano cheese. Pecorino, which is younger, tends to be softer and creamier, and tastes brighter, grassier, and tangier. It also has a pronounced saltiness, so add less than the amount called for in the recipe.
Want to make just the pesto? Absolutely! You can use it for anything:
- Pizzas: Use the pesto instead of pizza sauce on your next homemade pizza or flatbread for a unique taste.
- Eggs: Drizzle a bit of pesto on top of your sunny-side-up or poached eggs to take your breakfast to the next level.
- As a Salad Dressing Base: Looking to kick up your salad game? Add some more oil and vinegar to the pesto for a homemade arugula pesto vinaigrette.
- As a Spread: Mix the pesto with mayonnaise or yogurt, or just use it on its own for your next sandwich or panini.
- Make a macaroni/potato/chicken salad with it: Mix a little bit of pesto into your next salad for a bright pop of flavor.
- Drizzle it over protein: Spread a few dollops of pesto over any protein such as grilled chicken, grilled/sauteed shrimp, baked/grilled salmon, or a juicy steak for an elegant finishing touch.
- As a Compound Butter Ingredient: Mix this pesto into softened butter to create a compound butter.
- Drizzle it on Vegetables: Amp up your grilled/roasted vegetables by adding a drizzle of pesto on top. You can also serve this on the side with a vegetable crudite (platter).
Looking for more pesto recipes? Take a look at my Basil Pesto, Broccoli Pesto Pasta Salad, or Creamy Pesto Pasta recipes!
Ingredients for Arugula Pesto Pasta
- Fresh Baby Arugula: Baby arugula is just leaves that are harvested early. They’re smaller than regular arugula and are a bit milder in flavor compared to adult arugula. Fully matured arugula is fiercer in flavor, so baby arugula is a better choice.
- Fresh Lemon Juice: Adds a bit of tang and brightness to the pesto.
- Pine Nuts: Typically used, but you can swap them out for walnuts, almonds, or pistachios. Fun fact: walnuts were originally used during ancient Roman times! You can also make it nut-free with pepitas or hemp seeds.
- Grated Pecorino Romano Cheese: Pecorino cheese is aged for less time than parmesan, making it a bit softer, creamier, and tasting brighter, grassier, and tangier. It also has a pronounced saltiness, so add less than the amount called for in the recipe.
- Extra Virgin Olive Oil: Used as a binder for the pesto and helps the pesto come together.
- Garlic Cloves: Needed in any pesto recipe!
- Salt & Pepper: Enough to taste to your preference.
- Linguine, or other long pasta: You want pasta that can cling to the pesto, so spaghetti, linguine, or penne work in this recipe. Feel free to use any shape you want though!
- Cherry Tomatoes: Optional, but the sweetness from these tomatoes acts as a break from the peppery pesto. It offers some texture to it along with more freshness.
- Ciliegine Mozzarella: Cherry-sized mozzarella balls. Optional. They are often packaged in a liquid in the Italian section of your grocery store. You can sub this for burrata if you wish. I added this in just so it has some cheese and texture to it.
Tips & FAQs
- Storage: Allow it to cool completely, then transfer to an airtight container and keep it in the fridge for up to 4 days.
- Store the pesto on its own! Don’t feel like tossing it with pasta? Want to save it for something else? That’s completely ok! Arugula pesto will keep in the fridge for up to 2 weeks when stored in a tightly sealed container or mason jar. You will need to give it a good stir before using, since the oil will separate from the pesto.
- Want to make just the pesto? Absolutely! You can use it for anything:
- Pizzas: Use the pesto instead of pizza sauce on your next homemade pizza or flatbread for a unique taste.
- Eggs: Drizzle a bit of pesto on top of your sunny-side-up or poached eggs to take your breakfast to the next level.
- As a Salad Dressing Base: Looking to kick up your salad game? Add some more oil and vinegar to the pesto for a homemade arugula pesto vinaigrette.
- As a Spread: Mix the pesto with mayonnaise or yogurt, or just use it on its own for your next sandwich or panini.
- Make a macaroni/potato/chicken salad with it: Mix a little bit of pesto into your next salad for a bright pop of flavor.
- Drizzle it over protein: Spread a few dollops of pesto over any protein such as grilled chicken, grilled/sauteed shrimp, baked/grilled salmon, or a juicy steak for an elegant finishing touch.
- As a Compound Butter Ingredient: Mix this pesto into softened butter to create a compound butter.
- Drizzle it on Vegetables: Amp up your grilled/roasted vegetables by adding a drizzle of pesto on top. You can also serve this on the side with a vegetable crudite (platter).
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe
Arugula Pesto Pasta
Bright and vibrant Arugula Pesto Pasta paired with fresh grape tomatoes and Ciliegine (cherry sized) mozzarella makes for a light and healthy dinner. Garlicky and peppery, this pasta can be served warm or cold. It takes 15 minutes to make and is utterly delicious!
Ingredients
- 12 oz linguine
- 2 ½ cups fresh arugula packed, plus more for garnish
- ⅓ cup pine nuts toasted
- ⅔ cup fresh grated pecorino romano cheese
- 1 ½ tsp fresh lemon juice
- 2 garlic cloves chopped
- ½ cup evoo
- Salt & pepper to taste
- 9 oz cherry tomatoes halved
- 8 oz mozzarella pearls
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al-dente. Reserve 1/2 cup of the pasta and drain the rest. Set aside.
- In a food processor or blender, pulse together the arugula, pine nuts, pecorino romano cheese, lemon juice, and garlic until well combined. Slowly pour in the olive oil and blend until thoroughly combined. Stop and scrape down the sides, if needed.
- Add the pasta back to the pot you cooked it in or a large serving bowl. Pour in the pesto, using a spatula to scrape the sides so you get most of the pesto. Season with salt & pepper, if needed. Pour a little bit of pasta water and toss. Repeat until you've used all of the pasta water and the pesto coats the pasta.
- Add in the cherry tomatoes and mozzarella balls, then toss to combine. Serve with extra arugula and cheese.
Notes
Storage: Allow it to cool completely, then transfer to an airtight container and keep it in the fridge for up to 4 days.
Store the pesto on its own! Don’t feel like tossing it with pasta? Want to save it for something else? That’s completely ok! Arugula pesto will keep in the fridge for up to 2 weeks when stored in a tightly sealed container or mason jar. You will need to give it a good stir before using it since the oil will separate from the pesto.
Want to make just the pesto? Absolutely! You can use it for anything
- Pizzas: Use pesto instead of pizza sauce on your next homemade pizza or flatbread for a unique taste.
- Eggs: Drizzle a bit of pesto on top of your sunny-side-up or poached eggs to take your breakfast to the next level.
- As a Salad Dressing Base: Looking to kick up your salad game? Add some more oil and vinegar to the pesto for a homemade arugula pesto vinaigrette.
- As a Spread: Mix the pesto with mayonnaise or yogurt, or just use it on its own for your next sandwich or panini.
- Make a macaroni/potato/chicken salad with it: Mix a little bit of pesto into your next salad for a bright pop of flavor.
- Drizzle it over protein: Spread a few dollops of pesto over any protein such as grilled chicken, grilled/sauteed shrimp, baked/grilled salmon, or a juicy steak for an elegant finishing touch.
- As a Compound Butter Ingredient: Mix this pesto into softened butter to create a compound butter.
- Drizzle it on Vegetables: Amp up your grilled/roasted vegetables by adding a drizzle of pesto on top. You can also serve this on the side with vegetable crudites (or a platter).
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