ByGaby Dalkin
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I've never been someone to buy souvenirs while on vacation, rather I just stock pile ideas for recipes from my meals while traveling and bring them home so I can reminisce about where I've been. And that's exactly where this Arugula Pesto Pasta comes from!
Table of Contents
Why I Love This Recipe
Perhaps my most favorite meal in all of Italy, a few years back, was at this little beach club off the coast in Positano called Da Adolfo! It's literally just a tiny beach with a handful of lounge chairs and a small restaurant area right smack on the beach with a couple dozen tables and a LOT of food. I had to call weeks ahead of time to make sure we got a reservation and then the countdown was on! We went for my birthday lunch and ordered almost everything on the entire menu. (pictures here) Peaches with wine, grilled mozzarella on lemon leaves, grilled Branzino, mussels with tomato sauce and thisArugula Pesto Pasta! I love a pesto pasta and some grilled shrimp and this recipe has both those components. It's beyond simple but incredibly memorable and I've been making it ever since. While theArugula Pesto Pastatastes just as good as our beachside meal in Positano, eating this on my kitchen table doesn't have quite the same vibe as sitting under an awning on the beach in Italy. Sigh... I'll just count down the hours until we can go back!
Ingredients & Substitutions
- Pine Nuts
- Garlic
- Arugula
- Extra-virgin Olive Oil
- Lemon Juice
- Pecorino Romano Cheese grated
- Kosher Salt and Freshly Ground Pepper
- Linguini
For the Shrimp
- Shrimp peeled and de-veined
- Olive Oil
- Garlic Powder
- Kosher Salt and Freshly Ground Pepper
*For a full list of ingredients and instructions please see recipe card below.
How to Make Arugula Pesto Pasta
Step 1: In a food processor, combine the pine nuts and garlic and process until finely chopped.
Step 2: 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.
Step 3: Turn off the machine and add the lemon juice and cheese, then pulse until incorporated.
Step 4: Transfer the pesto to a bowl and season with salt and pepper as needed.
Step 5: Cook the pasta until al dente. Drain and set aside.
Step 6: Toss the shrimp with the oil, garlic powder as well as salt and pepper. Sauté for about 3 minutes on each side until pink and fully cooked.
Step 7: In a large bowl, toss the pesto with the pasta until well coated.
Step 8: Scatter arugula leaves on top and sprinkle with extra cheese. Serve immediately.
How to Store Arugula Pesto Pasta
You can store the leftovers in the fridge for 3-4 days in an airtight container. If you can, prefer adding fresh arugula only to the portion you are eating instead of storing it mixed in for a long time. When its time to eat, heat on the stove or microwave, add fresh arugula if you have on hand.
How to Freeze Arugula Pesto Pasta
If you wanted to freeze to be able to have this dish whip up super quick, the best thing to do would be to freeze the pesto. The pesto freezes very well and can stay up to 3-4 months in the freezer. If you also keep frozen shrimp on hand, you just need pasta, a few staples and voila you have a very quick weeknight meal!
Tips & Tricks
Not a fan of arugula? Feel free to use kale.
FAQs
I do not have pine nuts on hand, what else can I use?
Walnuts! Walnuts go really well in this pesto as well.
Can I make this pesto without cheese?
Yes! You can skip the cheese altogether, or substitute it with nutritional yeast.
Similar Recipes
- Summer Corn Risotto with Shrimp
- Creamy Goat Cheese and Shrimp Pasta
- Grilled Shrimp with Cilantro Pesto
- The Ultimate Garlic Shrimp Scampi
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today
Arugula Pesto Pasta
Author: Gaby Dalkin
4.9 from 13 votes
ThisArugula Pesto Pasta is beyond simple but incredibly memorable and I’ve been making it ever since I had it while traveling.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine Italian
Servings 6 people
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
- ⅔ 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 Information
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
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