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

Arugula Pesto Pasta

This Arugula Pesto Pasta is a fun twist on traditional pesto pasta! Arugula pesto has bold, fresh flavors, tossed with pasta and flavorful sautéed veggies! Simple to make, this flavorful pasta is a great weeknight dinner and a budget-friendly pesto.

Prep Time40 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr

Course: Entree, Main Course

Cuisine: Mediterranean, Vegan, Vegetarian

Keyword: arugula, dinner, Pasta, pesto

Servings: 6 servings

Equipment

• 1 Food processor
• 1 Large pot
• 1 Colander

Ingredients

Pasta

• 12 oz pasta

Arugula Pesto

• ¾ cup walnuts (or pine nuts)
• 2 cloves garlic
• 5 packed cups arugula (5 oz)
• 2 Tbsp lemon juice
• 1 Tbsp nutritional yeast
• ½ tsp salt
• ¼ cup olive oil + more for creamier pesto

Veggies

• 2 tsp avocado oil
• 1 cup yellow onion, chopped
• ¼ tsp salt
• 7 oz mushrooms, sliced (200 g)
• 2 cups broccoli (chopped) or zucchini (sliced)

Garnish

• cherry tomatoes sliced
• vegan parmesan (optional)

Instructions

• Arugula Pesto

  Place ¾ cup walnuts and 2 cloves garlic in food process and pulse until chopped. Add arugula, 2 Tbsp lemon juice, 1 Tbsp nutritional yeast, and ½ tsp salt and process until a paste is formed, stopping to scrape the sides occasionally. Remove the blade and stir in ¼ cups olive oil, adding more for creamier pesto.
• 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 placed in the sink to strain the 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.
• Sautéed Veggies

  Meanwhile, heat a large skillet on medium heat with 2 tsp avocado oil. Once hot, add yellow onions, mushrooms, and ¼ tsp salt and sauté until mushrooms begin to brown, about 7-10 minutes. Add broccoli (or zucchini) and 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. Enjoy!

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