How to Make the Perfect Pasta al Pesto di Rucola e Noci

Italian · Medium · 25 minutes min · 4 servings

vegetarian

A vibrant and nutty twist on traditional pesto, this dish features arugula and walnuts for a refreshing taste thats perfect for any pasta night.

Why this recipe works

This Pasta al Pesto di Rucola e Noci recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 450 calories with 12g of protein, making it a balanced choice for any meal.

What you will need

This recipe uses 15 simple ingredients that you can find at any grocery store:

400 g spaghetti
100 g arugula
80 g walnuts
50 g parmesan cheese
2 cloves garlic
60 ml extra virgin olive oil
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 tbsp basil
1 tbsp oregano
100 g cherry tomatoes
50 g pine nuts
1 tbsp capers

Step by step instructions

Step 1: Cook the Pasta

Boil a pot of salted water and cook the spaghetti according to package instructions until al dente. Drain and reserve some pasta water.

Step 2: Prepare the Pesto

In a food processor, combine arugula, walnuts, garlic, parmesan, lemon juice, olive oil, salt, black pepper, red pepper flakes, basil, and oregano. Blend until smooth.

Step 3: Mix the Pasta and Pesto

In a large bowl, toss the cooked pasta with the pesto. Add reserved pasta water as needed to loosen the sauce.

Step 4: Add Garnishes

Fold in cherry tomatoes, capers, and pine nuts for additional flavor and texture.

Step 5: Serve

Plate the pasta and garnish with extra parmesan cheese and a drizzle of olive oil, if desired.

Easy substitutions

Missing an ingredient? Here are some swaps that work perfectly:

walnuts → almonds
parmesan cheese → nutritional yeast
spaghetti → zucchini noodles

Common mistakes to avoid

Watch out for these pitfalls that can affect your results:

Overcooking the pasta, which results in a mushy texture.
Not blending the pesto long enough, leaving it chunky.
Using too much oil in the pesto, making it greasy.

Nutrition facts

Per serving: 450 calories, 12g protein, 60g carbs, 20g fat, 5g fiber.

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