An easy twist on traditional pesto made with baby arugula. Bright and peppery in flavor, this arugula pesto pasta is simple to prepare and fast becoming a year-round favorite.
This post pauses the holiday dishes to share a straightforward and flavorful recipe: Arugula Pesto Pasta.
If you enjoy classic basil pesto, you’ll likely appreciate this version made with baby arugula. It has a bright, peppery profile and is a wonderful alternative when basil is out of season or costly.
Arugula pesto is practical and budget-friendly. We often buy a bag or two of baby arugula for sandwiches, salads, grain bowls, and homemade pizza. Baby arugula is typically pre-washed and keeps well in the fridge, making it convenient to turn into pesto whenever you have a few leftover leaves.
One 5-ounce bag of baby arugula yields more than a cup of fresh pesto. Because arugula is heartier than basil, a small amount makes a lot of flavorful pesto: vibrantly green, slightly peppery, and bright. Use it tossed with pasta for a quick weeknight meal, spread on sandwiches, spooned over eggs, or served with grilled meats and seafood.
Arugula Pesto Ingredients:
- Garlic – For a pronounced, savory pesto, use 2–3 cloves. If you prefer a milder garlic presence, reduce to one clove and adjust to taste.
- Baby Arugula – One 5-ounce bag yields more than a cup of pesto. Baby arugula is tender and mild compared with mature leaves. You can swap part of the arugula for basil or spinach if desired.
- Toasted Pine Nuts – Traditional and flavorful. If you don’t have pine nuts, walnuts or cashews work well.
- Lemon Juice – A splash brightens arugula pesto and balances its peppery notes.
- Extra Virgin Olive Oil – Use a good-quality oil for the best flavor and texture.
- Parmigiano-Reggiano Cheese – Adds depth and richness. If tossing with pasta, you can hold back the cheese and add it while tossing so the sauce stays silky.
How to Make Arugula Pesto
- Pulse the garlic in a food processor until finely minced.
- Add the baby arugula, toasted pine nuts, lemon juice, and extra virgin olive oil.
- Pulse until mostly smooth, then season to taste with salt and freshly ground black pepper. Stir in finely grated Parmigiano-Reggiano if using immediately, or reserve the cheese for adding when you toss the pasta.
Freezing and Storing
Pesto freezes very well. If you plan to freeze it, omit the cheese until thawing or serving. Transfer the pesto to a container, smooth the surface, pour a thin layer of olive oil on top to prevent browning, seal, and freeze for up to three months. Thaw in the refrigerator before use or bring to room temperature on the counter.
Arugula Pesto Pasta
This pasta is finished with garlicky breadcrumbs for crunch and contrast. A small handful of toasted pine nuts makes a nice garnish, too. You can make homemade breadcrumbs from leftover bread for the best flavor, or use panko for a quick option.
Garlicky Breadcrumb Topping
- Heat 1 tablespoon extra virgin olive oil in a medium skillet over medium heat.
- Add 1 cup breadcrumbs and toast, stirring constantly, for about 3 minutes until golden and crisp. Season with salt and pepper.
- Add one very finely minced garlic clove and sauté another 30 seconds. Remove from heat and transfer to a small bowl.
Arugula Pesto Pasta: Tips for Success
Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water. Return the drained pasta to the pot, add the arugula pesto and, if using, grated Parmigiano-Reggiano. Toss, adding a few splashes of the reserved pasta water as needed to loosen and coat the pasta evenly.
Serve immediately with a sprinkling of garlicky breadcrumbs and extra toasted pine nuts or grated cheese, if desired.
Arugula Pesto Pasta with Garlicky Breadcrumbs
Ingredients
Garlicky Breadcrumbs:
- 1 tablespoon extra virgin olive oil
- 1 cup sourdough breadcrumbs (or panko)
- 1 garlic clove, very finely minced
- Kosher salt and freshly ground black pepper, to taste
Arugula Pesto Pasta:
- 3–4 large garlic cloves
- 5 ounces baby arugula
- 3 tablespoons toasted pine nuts
- 1 tsp lemon juice
- ½ cup extra virgin olive oil
- ⅓ cup finely grated Parmigiano-Reggiano (plus more for serving)
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces dried pasta (rigatoni, fusilli, trofie, farfalle, or spaghetti recommended)
Instructions
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Bring a large pot of salted water to a boil.
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Garlicky Breadcrumbs: Heat the olive oil in a skillet, add the breadcrumbs, and toast while stirring for about 3 minutes until golden and crisp. Season with salt and pepper, add the minced garlic, sauté 30 seconds more, then transfer to a small bowl.
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Arugula Pesto: Pulse garlic in a food processor, add arugula, toasted pine nuts, lemon juice, and olive oil. Pulse until mostly smooth, season with salt and pepper, and stir in cheese now or later when tossing pasta.
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Cook pasta until al dente, reserving 1 cup of the cooking water. Drain and return pasta to the pot. Add arugula pesto and cheese, tossing to coat and adding reserved pasta water as needed to loosen the sauce.
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Serve topped with garlicky breadcrumbs, extra toasted pine nuts, and more grated Parmigiano-Reggiano if desired.