Pasta with Arugula Pesto


The unique flavour of arugula makes this pesto peppery and robust.

Prep Time:
25 mins
Total Time:
25 mins
8 servings


  • ¼ cup chopped walnuts

  • 3 cloves garlic, minced

  • 2 cups coarsely chopped arugula, stems included

  • ¼ cup coarsely chopped fresh basil

  • ½ cup olive oil

  • cup grated Parmesan cheese

  • salt to taste

  • 1 pinch cayenne pepper

  • 1 (16 ounce) package dry pasta


  1. Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)

  2. Stir the Parmesan cheese, salt, and cayenne into the pesto

  3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

  4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Nutrition Facts (per serving)

377 Calories
20g Fat
41g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 377
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 19%
Cholesterol 71mg 24%
Sodium 80mg 3%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 11g
Vitamin C 1mg 7%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.