Arugula Pesto Pasta

This Arugula Pesto Pasta is a fresh twist on traditional basil pesto! Arugula pesto is like basil pesto’s rebellious cousin—with the same bright and green flavors but with a subtle peppery bite from the arugula leaves. Tossed with flavorful sautéed veggies and finished with sliced cherry tomatoes for a juicy, pop of color, this pasta dish is vibrant, flavorful, and perfect for a simple, nourishing weeknight meal.

Tips for Success

• Stir in the olive oil by hand at the end when making pesto. 
  By stirring instead of using the food processor, the olive oil stays intact and prevents pesto from becoming bitter while giving it a more rustic, smooth flavor.
  
  
• Don’t overcook the pasta.
  Nothing making a dish disappointing faster than mushy pasta. Cook pasta until al dente!
  
  
• Garnish with cherry tomatoes
  More than just a pop of color, the cherry tomatoes add a lot of complimentary flavors to this pasta dish. Cherry tomatoes are slightly sweet and juicy, adding a nice balance to the green flavors of the arugula and hint of citrus from the lemon.

Why you’ll love this Arugula Pesto Pasta

• Perfect weeknight dinner.
  Ready in an hour or less, this is a taste of gourmet when time is limited.
  
  
• Budget pesto.
  Arugula costs less than basil, so this is a great alternative for budget-friendly cooking.
  
  
• Great for meal prep.
  Sometimes I buy a big container of arugula and make a couple batches of pesto; using one then freezing the other to use for another night!
  
  

Ingredient Spotlight

Arugula

Arugula is a peppery leafy green from the cruciferous vegetable family, rich in vitamin K, folate, and antioxidants. It also contains beneficial plant compounds like sulforaphane, which are linked to anti-inflammatory, anti-cancer, and protective health benefits.

Mushrooms

Mushrooms add savory, umami depth while providing plant-based protein, beta-glucans, and vitamin D, which your body needs in order to absorb calcium. These compounds support immune health, heart health, bone health, and help balance blood sugar levels. Mushrooms have a strong protective effect against certain cancers, especially breast cancer, inhibiting tumor growth.

Broccoli

Broccoli is packed with fiber, vitamin C, and powerful antioxidants like sulforaphane. Chopping broccoli and letting it rest for about 40 minutes before cooking is the key to sulforaphane formation, preserving more of its health benefits after heating.

Cherry Tomatoes

Cherry tomatoes add natural sweetness and juiciness while providing vitamin C, potassium, and lycopene—an antioxidant linked to heart health and reduced inflammation.

Print Recipe

Orzo with Arugula Pesto

This Orzo with Arugula Pesto has velvety texture, bold and green flavors from the arugula, and tossed with lots of flavorful sautéed veggies!

Prep Time40 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Mediterranean, Vegan, Vegetarian

Keyword: arugula, dinner, main course, Pasta, pesto

Servings: 6 servings

Equipment

• 1 Food processor

Ingredients

Pasta

• 12 oz pasta

Arugula Pesto

• ½ cup walnuts
• 1 clove garlic
• 6 oz arugula
• 2 tsp lemon juice
• 1 Tbsp nutritional yeast
• ¼ tsp salt
• 1-3 Tbsp olive oil

Veggies

• ½ of a red onion small dice
• 7 oz mushrooms, sliced (200 g)
• pinch of salt
• 3 cloves garlic minced
• 2 cups broccoli

Garnish

• cherry tomatoes sliced
• vegan parmesan (optional)

Instructions

• Arugula Pesto

  Place walnuts and garlic in food process and pulse until chopped. Add arugula, lemon juice, nutritional yeast, and salt and pulse until a paste is formed, stopping to scrape the sides occasionally. Remove blade and stir in olive oil 1 Tbsp at a time, until desired consistency.
• Pasta

  Bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package directions until al dente. Don't overcook!

  When pasta finishes cooking, reserve a little bit of pasta water then use a colander to strain water. Return pasta back to pot and toss with 1-2 tsp pasta water, to prevent clumping. Stir in arugula pesto, off heat, until pasta is coated.
• Vegetables

  While pasta is cooking, heat a large skillet on medium heat. Once hot, add a drizzle of oil, onions, mushrooms, and a pinch of salt and sauté until mushrooms begin to brown, about 5-7 minutes. Add broccoli and garlic and cook until broccoli has softened, stirring occasionally.
• Serving

  Add cooked vegetables to arugula pesto pasta and stir to combine. Add anything more to-taste. Serve immediately, garnishing with sliced cherry tomatoes and optional vegan parmesan. 

Did you enjoy this Arugula Pesto Pasta? I’d love to hear how it turned out in a comment! 🙂