Arugula pesto pasta

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Pasta al pesto di rucola

4.43 from 97 ratings
A delicious pasta with fresh arugula pesto!
Difficulty: easy
Cost: low
Calories: 759kcal
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Difficulty: easy
Cost: low
Calories: 759kcal
Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Ingredients list


Hand blender
Zester grater


  • Bring a large pot of well-salted water to a boil and cook the spaghetti al dente.
  • In the meantime, wash and dry the arugula. Then put it in a tall bowl with the cashews, basil, olive oil and salt. Blend thoroughly with a hand blender until you get a nice creamy pesto.
  • Now add a little pasta water to the pesto and mix well.
  • Once the pasta is cooked, drain and return to the pot. Immediately add the pesto and mix everything thoroughly.
  • Last but not least, transfer to deep plates. Using the zester grater, grate some of the lemon zest over each serving. Garnish with a few leaves of arugula and sprinkle with freshly grated parmesan to taste.
    Buon appetito!
Serving: 210gCalories: 759kcal (38%)Carbohydrates: 82g (27%)Protein: 17g (34%)Fat: 42g (65%)Saturated fatty acids: 6g (30%)

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Recommendation for the arugula pesto pasta

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