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4.93 from 13 votes

Arugula Pesto Pasta

This Arugula Pesto Pasta is beyond simple but incredibly memorable and I’ve been making it ever since I had it while traveling.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Servings: 6 people
Author: Gaby Dalkin

Ingredients

  • ¼ cup pine nuts toasted
  • 2 garlic cloves
  • 3 cups firmly packed arugula plus extra for garnish
  • ¾ cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • cup grated pecorino romano cheese plus more for garnish
  • Kosher salt and freshly ground pepper to taste
  • 1 pound linguini

For the Shrimp

  • ½ - ¾ lb medium sized shrimp peeled and de-veined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly cracked black pepper

Instructions

  • In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
  • Cook the pasta until al dente. Drain and set aside.
  • Toss the shrimp with the oil, garlic powder as well as salt and pepper. Saute for about 3 minutes on each side until pink and fully cooked.
  • In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with extra cheese. Serve immediately.

Notes

Not a fan of arugula? Feel free to use bail or kale.

Nutrition

Calories: 659kcal | Carbohydrates: 59g | Protein: 22g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.002g | Cholesterol: 72mg | Sodium: 187mg | Potassium: 360mg | Fiber: 3g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 2mg