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Equal parts fresh, fabulous, and vibrantly bright, this Arugula Pasta is utterly crave-worthy! Featuring silky noodles coated with zesty emerald-green arugula pesto sauce and tossed with peppery baby arugula, juicy cherry tomatoes, and creamy mozzarella pearls—every twirl of pasta delivers a flavor-packed punch of deliciousness. Whether you’re looking for a quick weeknight family dinner or trying to impress guests, this pasta with arugula pesto is as stunning as it is satisfying!

“Love, love, love this. I’d eat this every day if I could. So good and very pretty too!”

– LANE
Overhead photo of pasta arugula with fresh arugula and arugula pesto in a large white serving bowl.

Update: This recipe was originally published in April 2016. I made updates to the article below to include more information about arugula pesto pasta. Plus, I added a step-by-step video to show you how just how easy this rocket pasta is to make at home! 

Hi friends – I hope you’re hungry, because today we’re diving into a bowl of silky arugula pasta fit for a queen or king!

Table of Contents

About this spaghetti with arugula

Say goodbye to boring, bland pasta nights and hello to fresh, vibrant flavor with this pesto arugula pasta recipe!

Picture this: savory, twirl-tastic noodles glistening in a silky arugula pesto sauce made with peppery arugula, pungent garlic, toasty pine nuts, plenty of salty cheese, and rich olive oil. Tossed with creamy little pearls of mozzarella or generous pieces of torn burrata cheese, juicy cherry tomatoes, and herbaceous fresh herbs—this is a spaghetti is a celebration of fabulous flavor and lively color!

Bonus points, this arugula pasta recipe is made with mostly pantry staples and ready in 30 minutes or less. Ideal for spring and summer gatherings and easily meal-prepped, this pasta with arugula pesto is perfect for meatless Mondays or pair it with roasted chicken, poached shrimp, oven-cooked steak, and more for a heartier meal. 

If you’re looking for more summer pasta dinner, be sure to try this Cherry Tomato Sauce Pasta, Sweet and Spicy Zucchini Pasta with Shrimp, and Spaghetti Squash and Pesto

Why you’ll love this recipe

Aside from being incredibly flavorful and perfectly delicious, this pasta with green pesto is also:

  • Vibrantly Bold and Flavorful. With the combination of peppery baby arugula, zesty lemon, savory parmesan, nutty pine nuts, rich olive oil, and slippery spaghetti noodles with juicy tomatoes and creamy cheese creates a pesto pasta that’s far from bland or boring.
  • Sneakily Wholesome. This isn’t just a pasta and pesto recipe; it’s also a secret hack to sneaking more veggies onto your family’s plates without them ever suspecting a thing.
  • Only 9 Ingredients. And about half of them are probably already hanging around in your pantry.
  • Quick and Easy. This silky pesto pasta with arugula is a dinner sensation and it comes together with 30 minutes of minimal effort and maximum flavor.
  • Super Customizable. This pasta recipe is endlessly flexible. Try swapping out the arugula pesto for sun-dried tomato pesto or regular basil pesto. Or, throw in olives, spinach, chopped zucchini, and beyond.
Overhead photo of baby arugula, grated parmesan cheese, olive oil, pine nuts, a garlic clove, and half a lemon neatly arranged on a kitchen counter.

What is Pesto arugula pasta?

Arugula pesto pasta is a delicious, light vegetarian dish made of rich, peppery arugula pesto tossed with any variety of pasta. While this robust pesto pasta can be kept strictly vegetarian, you can also add shrimp, salmon or chicken to turn it into a more substantial meal!

If you’re looking for more delicious pesto recipes, try these fan-favorites next: Traditional Basil Pesto Sauce, Sun-Dried Pesto Sauce, and Sheet Pan Sausage with Veggies and Pesto.

Ingredients for pasta arugula

  • Pasta. I like to use spaghetti or thicker bucatini noodles, but you can use your favorite shape of pasta. Anything from linguine to penne or whole wheat and gluten-free pastas work here.
  • Fresh Arugula. I prefer baby arugula for its tender leaves and delightful pepper flavor.
  • Garlic. I recommend using the garlic to taste. Use one clove for mild flavor and two to four for a punchier pesto.
  • Nuts. Toasted pine nuts lend a subtle nutty flavor and touch of creaminess to the pesto sauce. Substitute: walnuts and cashews will work too, just make sure to toast them first for the deepest flavor.
  • Cheese. I like pecorino since it’s slightly creamier, however parmesan cheese is more complex—use what you love, just make sure it’s freshly grated.
  • Lemon. Acidity from fresh lemon juice brightens up the arugula pasta sauce.
  • Olive Oil. The backbone of any pesto sauce is extra-virgin olive oil, so be sure to select a good-quality brand.
  • Kosher Salt and Ground Black Pepper. For overall flavor
  • Cherry or Grape Tomatoes. Optional, but they add a sweet, juicy flavor that pairs perfectly with arugula. Substitute: chewy sun-dried tomatoes are a great swap if you’re looking to add more richness to the dish.
  • Mozzarella Pearls. Optional, but they lend a creamy, richness that complements the peppery bite of arugula. Substitute: torn burrata is a lovely swap here.
  • Fresh Herbs. A handful of fresh basil leaves or Italian parsley provide a fresh finishing touch.

Recipe variations

  • Spicy Twist. Throw in a pinch or more of crushed red pepper flakes if you prefer pasta with a little heat.
  • Mediterranean Flare. Swap out the cherry tomatoes for sun dried tomatoes, the mozzarella for feta, toss in some olives, and add a little Greek seasoning mix.
  • Extra Green. Stir some spinach or kale along with the arugula leaves when tossing the pesto pasta. Or if you prefer herbaceous flavor, toss in a couple handfuls of your favorite fresh herbs.
  • Add Protein. I personally love to toss in leftover roasted lemon chicken, crispy roasted chickpeas, flaked salmon, or shrimp for a heartier dinner. But, tofu, steak, and beyond will work as well.
Overhead photo of cooked spaghetti pasta dolloped with arugula pesto in a large white pot - before being tossed together.

How to make Pasta with arugula

This recipe for pasta with arugula pesto is pretty straightforward to prepare—here’s how:

  1. Make Arugula Pesto Sauce: Add baby arugula, garlic, pine nuts, cheese, and lemon juice to the food processor and pulse until finely chopped. Then, slowly stream in olive oil until you get a beautiful, lush bright-green sauce.
  2. Cook the Pasta: Dump your favorite pasta shape into a pot of salty, boiling water and cook until al dente. Then, drain the pasta, reserving a cup of the pasta cooking water.
  3. Toss Spaghetti with Arugula Pesto: Add the cooked pasta, arugula pesto, and a little bit of reserved water to the same pot you cooked the pasta. Then toss the ingredients, adding more pasta water as necessary, until the pesto coats the pasta and creates a sauce.
  4. Add Mix-Ins: Totally optional, but I like to toss in some more fresh baby arugula, halved cherry tomatoes, a handful of fresh herbs, some toasty nuts, and mozzarella pearls.
  5. Serve Arugula Pasta: Divide the silky pesto pasta arugula among serving bowls and enjoy.

Chef exert tips for perfect results every time

  • Quality EVOO, Fresh Lemon Juice, Block of Cheese. When it comes to simple meals and sauces, like this arugula pesto pasta, quality ingredients will make a world of difference. Be sure to use a high-quality olive oil, a fresh lemon (none of that stuff in a bottle), and purchase a block of cheese and grate it yourself for the best flavor.
  • Toast the Nuts. Toasting the pine nuts really enhances their flavor, so don’t skip this step.
  • Cook Pasta to al Dente. Always check the package instructions when cooking pasta—al dente is the goal here. And don’t forget to make the boiling water as salty as the ocean!
  • Reserve Pasta Water. When draining the al dente spaghetti, make sure you reserve a cup of the cooking water. You’ll want to use some of that starchy water to help the arugula pesto sauce cling to the noodles.
  • Adjust to Suit YOUR Tastes. Make sure you taste the pesto arugula before tossing with the pasta and a little starchy cooking water. Everyone’s tastebuds are different and you may find it needs a little lemon, cheese, salt, pepper, or even a hint of pepper flakes.
  • Finish with Flavor and Garnishes. Fresh herbs, such as basil, parsley, or even chives lend a burst of fragrant, fresh flavor while toasted nuts lend a little crunch, tomatoes juicy-freshness, and cheese adds creaminess. I like to use them all, but please use what you love.
  • Leftovers? This pesto pasta with arugula tastes seriously scrumptious cold the next day, so making enough for leftovers is highly encouraged.
Overhead photo of pesto pasta, baby arugula, halved cherry tomatoes, and mozzarella balls in a large white pot - before being tossed together.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What pasta shapes work best?

Honestly, you can use whatever pasta shape you prefer. I personally love a long shape, such bucatini or spaghetti, but I’m also partial to a cupped-shape, like orecchiette, as it holds the arugula sauce beautifully. But please use whatever noodle shape you love.

Can I make the arugula pesto ahead of time?

You bet! Just store the arugula pesto sauce in an airtight container, press a piece of plastic to the top (to prevent oxidation), seal, and store in the fridge for up to 1 week. But, I would use it before then if you’re aiming for freshness.

Is this recipe vegetarian or vegan?

This pesto arugula pasta recipe as written is vegetarian. However, you can easily make it vegan-friendly by swapping the grated cheese out and using nutritional yeast or vegan parmesan. And then omit the little balls of mozzarella entirely.

Close-up photo of pesto pasta with arugula leaves, mozzarella balls, pine nuts, and cherry tomatoes.

Serving pesto pasta with arugula

Common serving suggestions

  • Alongside Salad. Pair arugula pasta alongside a basil or lemon vinaigrette-dressed crisp green salad and chilled glass of white wine or sparkling wine for the perfect warm weather meal.
  • Pair with Bread. Serve with fast dinner rolls, roasted garlic bread, or focaccia for sopping up the pesto sauce.
  • Top with Protein. Give the dish a hearty twist by topping it with grilled scallop skewers, grilled shrimp, or keep it simple with shredded rotisserie chicken.

Unique serving ideas

Storing leftovers

  • Refrigerator storage: Allow leftover pasta arugula to cool completely to room temperature before storing in an airtight container in the fridge for up to 3 to 4 days. 
  • Freezing instructions: If you’re looking for longer term storage, you can freeze the arugula pesto sauce. However, I don’t recommend freezing the pesto pasta. To freeze the pesto, divide the sauce into small portions using an ice cube tray, then transfer to a freezer-safe resealable bag and freeze for up to 3 months. 
    • To use frozen pesto, thaw overnight in the refrigerator and stir well to recombine ingredients before using.
  • Reheating Refrigerated Pasta: I recommend simply eating the leftovers of this arugula pasta recipe cold. However, you can gently warm the pasta over low heat, adding a splash of broth or water to loosen the sauce.
Angled, close-up action photo of a fork twirling arugula pasta with tomatoes and cheese in a white serving bowl.

If you haven’t tried arugula pesto yet, what are you waiting for? Make this arugula pasta recipe and twirl your way to deliciousness.

Until Thursday friends, cheers, and a million thank you’s for being so awesome!

Cheyanne

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More pasta recipes with pesto

Looking for more easy pasta dishes? Try these family favorites next:

Overhead photo of a bowl of cooked spaghetti with arugula, pesto sauce, tomatoes, and mozzarella balls.

Arugula Pesto Pasta

5 from 9 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Equal parts fresh, fabulous, and vibrantly bright, this Arugula Pasta is utterly crave-worthy! Featuring silky noodles coated with zesty emerald-green arugula pesto sauce and tossed with peppery baby arugula, juicy cherry tomatoes, and creamy mozzarella pearls—every twirl of pasta delivers a flavor-packed punch of deliciousness. Whether you're looking for a quick weeknight family dinner or trying to impress guests, this pasta with arugula pesto is as stunning as it is satisfying!

Equipment

  • 1 Food Processor – for making the arugula pesto pasta sauce
  • 1 Large Pot – for cooking and tossing the pasta

Ingredients 

  • 9-10 ounces Cherry or Grape Tomatoes
  • 12 ounces Spaghetti Pasta – (substitute: favorite dry pasta)
  • 8 oz Mozzarella Pearls – (substitute: burrata, torn into bite sized pieces
  • 1/3 Cup Basil – roughly chopped
  • as needed Kosher Salt and Freshly Ground Pepper

Arugula Pesto Pasta Sauce

Instructions

  • Make the Arugula Pesto Sauce: To the bowl of a food processor, add the garlic and pine nuts. Cover the bowl and pulse until coarsely chopped.
    Add the baby arugula, grated cheese, and lemon juice. Then, season with a pinch of salt and pepper. Cover the food processor bowl and pulse again until the ingredients are finely chopped.
    With the processor running, slowly add the olive oil using the feeding tube in a steady stream.
    Then continue to process until the arugula pesto is a little chunky, but mostly smooth.
    Taste and adjust the flavors to suit your tastebuds. Then set the pasta sauce aside.
  • Cook the Spaghetti: Bring a large pot of water to a rapid boil. Once boiling, add enough salt so that the water is as salty as the ocean.
    Then, add the dry pasta noodles and cook, stirring occasionally to prevent sticking, until al dente according to package directions.
    Once al dente, drain the pasta – reserving 1 cup of pasta cooking water. Then, transfer to a large bowl or back to the large pot.
  • Toss Pasta with Arugula Pesto: Add the arugula pesto to bowl with pasta along with 1/4 cup of the pasta cooking water. 
    Grab tongs and toss the pasta to coat it in the pesto sauce, adding more water as necessary to create a silky sauce.
  • Add Optional Mix-Ins: Add the fresh basil to the arugula. pesto pasta along a couple handfuls of fresh baby arugula, half of the mozzarella, and half the tomatoes. 
    Gently toss the pasta again to combine all the ingredients.
  • Serve Arugula Pasta: Divide the arugula pasta between serving bowls and top with remaining mozzarella and tomatoes, if using. 
    Garnish with toasted pine nuts and grated cheese, if using. Serve pasta and enjoy!

Video

Notes

  1. Pasta Shape. I like to use used bucatini pasta because its thick, spaghetti-like texture holds up great with the pesto, but regular spaghetti or any shape of pasta works great here. 
  2. Pesto Sauce Yield: The arugula pesto recipe below will make enough for 1 pound of pasta, which is enough to feed 4-6 people. If you are looking to feed less mouths, simply halve the recipe.
  3. Pesto Storage: The pesto will keep in the refrigerator, covered, for up to 1 weeks. But, be sure to give it a good stir before using.
  4. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  5. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 882kcal    Carbohydrates: 71g    Protein: 32g    Fat: 53g    Saturated Fat: 15g    Polyunsaturated Fat: 8g    Monounsaturated Fat: 27g    Cholesterol: 62mg    Sodium: 572mg    Potassium: 514mg    Fiber: 4g    Sugar: 5g    Vitamin A: 1170IU    Vitamin C: 18mg    Calcium: 517mg    Iron: 3mg
Course: entree
Cuisine: Italian

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