Spaghetti with Arugula Pesto: A Refreshing Take on Comfort Food
Have you ever craved something light, fresh, and comforting all at once? Look no further than Spaghetti with Arugula Pesto. This dish combines the earthy, peppery taste of arugula with the creamy richness of parmesan and the bright zing of lemon zest, all wrapped up in a plate of perfectly cooked spaghetti. It’s simple, quick, and packed with flavor—ideal for busy weeknights or a laid-back dinner with friends.
The beauty of this recipe is how adaptable it is. Want to add a protein? Grilled chicken or shrimp pairs beautifully. Prefer a vegetarian spin? Toss in some roasted cherry tomatoes for bursts of sweetness. It’s a recipe you can make your own, while still sticking to the classic Italian-inspired essence.
Why Switch to Arugula Pesto?
Traditional basil pesto will always have a special place in our hearts, but arugula pesto offers a fun alternative that’s equally delicious. Arugula’s slightly bitter, peppery flavor brings a unique twist, making the dish taste more vibrant and modern. Plus, it’s a fantastic way to use up any arugula left in your fridge before it wilts!
- Health Benefits: Arugula is rich in vitamins A, C, and K, and it adds a nutritious boost to your meal.
- Budget-Friendly: Basil can sometimes be pricey; arugula is often a more affordable and accessible green.
- A Burst of Flavor: The combination of arugula, garlic, nuts, and parmesan creates a pesto that’s zesty and unforgettable.
Here’s What You’ll Need
Step-by-Step Recipe
Spaghetti with Arugula Pesto
Nutrition
Equipment
- Pot For boiling spaghetti
- Blender or Food Processor For making pesto
- Skillet Optional, for toasting pine nuts
Ingredients
Main Ingredients
- 400 g spaghetti Uncooked
- 100 g fresh arugula Washed and dried
- 50 g grated parmesan cheese
- 30 g pine nuts Toasted
- 2 cloves garlic Peeled
- 80 ml extra virgin olive oil
- salt and pepper To taste
- cherry tomatoes Optional, for garnish
Instructions
Preparation
- Wash and dry the arugula. Toast pine nuts in a dry skillet until fragrant. Grate parmesan cheese and prepare a blender or food processor.
Cooking
- Cook spaghetti in boiling salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a blender or food processor, combine arugula, toasted pine nuts, garlic, parmesan, salt, and pepper. Blend while slowly adding olive oil until smooth.
- Mix the cooked spaghetti with the pesto sauce. Use reserved pasta water to adjust the sauce consistency if needed.
- Serve hot, garnished with extra parmesan, cherry tomatoes, or arugula leaves. Enjoy!
Tips and Variations
Serving Suggestions
Pair this dish with a side of:
- Crusty garlic bread to soak up any leftover pesto sauce.
- A crisp green salad with a light vinaigrette.
- A chilled glass of white wine—Sauvignon Blanc or Pinot Grigio are excellent choices.
For extra flair, garnish with additional lemon zest, a few whole arugula leaves, and a drizzle of olive oil just before serving.
Why This Recipe Will Be Your New Favorite
Not only does this dish come together in under 30 minutes, but it also brings a level of sophistication that feels like you’re dining out. The homemade pesto is a showstopper, delivering a flavor profile that’s tangy, nutty, and herbaceous all at once. Plus, making pesto from scratch is easier than most people realize—trust me, you’ll never go back to the store-bought version after trying this!
So, what are you waiting for? Grab those fresh ingredients and get cooking! Once you’ve tried this recipe, I’d love to hear your feedback. Share your twists, tips, or even photos in the comments section below.
