Pasta with arugula pesto, basil, and grated plum tomatoes. Light and full of summer flavor, it’s the kind of dish that works on its own or with chicken, shrimp, fish, or steak. Either way, this pasta is a guaranteed crowd pleaser!
Plain pesto pasta is always a good idea, but adding arugula gives it a sharper, greener edge that makes the whole thing more interesting. Blended with basil, almonds, garlic, and Parmesan, it turns into a sauce that feels bright and punchy.
The grated plum tomatoes make it even better. They melt right into the pasta and loosen the pesto just enough, so everything coats the noodles without feeling heavy. A very good one for the summer.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Ingredients
While the pasta cooks, the pesto comes together in the food processor with arugula, basil, Parmesan, pine nuts, almonds, olive oil, lemon juice, and garlic. Then the plum tomatoes get grated and stirred into the hot pasta with a splash of pasta water and the pesto.
It comes together fast and lands somewhere between classic pesto pasta and something a little sharper, brighter, and more summery.
If you’re in the mood for more pesto, my Red Pesto Pasta with Sausage, Ravioli in Pistachio Pesto Sauce, Pesto Chicken with Bell Peppers, Red Pesto Bolognese, or my Creamy Red Pesto Chicken are all worth a look.
Recipe notes
Make it your own!
- Add mozzarella pearls.
- Serve it as is with a big leafy salad, or finish it with burrata if you want to dress it up a little. It also works really well with chicken, shrimp, fish, or steak.
- If you can’t find gemelli, use another pasta shape that catches the sauce well, like fusilli, penne, or orecchiette. Long pasta works too, especially spaghetti or pappardelle.
- No food processor? You can make the pesto in a mortar instead.
- You can also swap the almonds for pistachios, sunflower seeds, or walnuts.
- And do not forget the pasta water. It helps loosen the pesto and brings everything together into a silky sauce.
Pro tip
Serve it warm, at room temperature, or straight from the fridge on a hot day.
Storage
Store in an airtight container in the fridge for up to 5 days. This one is not suitable for freezing.
Arugula Pesto Pasta
Ingredients
- 1 pound pasta
- 4 plum tomatoes
- 1 ounce toasted pine nuts
- 1 ounce almonds
- 2 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 1 ounce arugula
- 1 ounce basil leaves
- 2 ounces grated Parmesan - add more if you like it creamy
- ¼ cup olive oil - more or less depending on your preference
- 2 tbsp lemon juice
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the cooking water, then drain.
- While the pasta cooks, grate the plum tomatoes and set aside.
- To make the pesto, add the garlic, pine nuts, almonds, salt, and pepper to a food processor. Pulse until coarsely chopped. Add the arugula, basil, Parmesan, lemon juice, and olive oil, then blend until mostly smooth. Add a little more olive oil if needed. Taste and adjust the seasoning.
- Add the hot pasta back to the pot or to a large bowl. Spoon in the pesto, grated tomatoes, and ½ cup of the reserved pasta water, then toss until everything is evenly coated. Add a little more pasta water if needed to loosen the sauce.
- Finish with extra pine nuts and Parmesan, and serve right away. Enjoy!
Video
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