Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe
This vibrant Arugula Pasta recipe combines fresh baby arugula, sun-dried tomatoes, and cashews into a flavorful pesto tossed with perfectly cooked pasta. Quick to prepare and bursting with peppery, nutty, and savory notes, this dish makes a delicious, light meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pasta
- ½ lb (8oz/220 grams) pasta
For the Arugula Pesto Sauce
- 4 cups (80 grams) baby arugula, washed
- ⅓ cup (40 grams) sun dried tomatoes, drained
- ¼ cup (30 grams) cashews
- 1 garlic clove, sliced
- ⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)
- ¼ tsp fine salt
- ⅛ tsp black pepper
- ¼ cup (60 ml) extra virgin olive oil
- ¼ cup (60 ml) pasta cooking water
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to package directions.
- Reserve Pasta Water: When the pasta is almost done, scoop out 1 cup of the cooking water and set it aside for the sauce.
- Drain Pasta: Drain the pasta well and return it to the pot to prepare for mixing with the sauce.
- Prepare Arugula Pesto Sauce: While the pasta cooks, place the baby arugula, grated parmesan cheese, sliced garlic, cashews, sun-dried tomatoes, salt, and black pepper into a food processor. Pulse briefly for a few seconds until the ingredients form a coarse, pesto-like consistency. Scrape down the sides as needed.
- Add Liquids and Blend: Add the extra virgin olive oil and ¼ cup of the reserved pasta cooking water to the food processor. Blitz again briefly until the sauce is smooth but still has some texture. Taste and adjust seasoning if necessary.
- Toss Pasta with Sauce: Pour the arugula pesto sauce over the drained pasta in the pot. Toss thoroughly to combine, adding more pasta water as needed to achieve a moist and luscious consistency.
- Serve: Divide the pasta into 4 bowls. Optionally, garnish with freshly grated parmesan cheese and a drizzle of extra virgin olive oil for added richness. Serve immediately and enjoy your flavorful arugula pasta.
Notes
- Arugula pasta leftovers: Store cooked pasta in an airtight container in the refrigerator for up to 2 days.
- When reheating, warm in the microwave or stir fry in a skillet with a splash of water and a drizzle of olive oil to restore moisture.
- You can adjust the salt and pepper in the pesto to your taste preference.
- If you prefer a nut-free version, omit the cashews or substitute with pumpkin seeds.
- Freshly grated parmesan on top enhances flavor and presentation.
