Arugula Pesto Pasta with Sun-Dried Tomatoes

This Arugula Pesto Pasta with Sun-dried Tomatoes is a healthy and delicious plant-based meal that everyone will love, and it’s no wonder why.

The peppery arugula, the sweet sun-dried tomatoes, the delicious vegan parmesan, and al dente pasta go together like a dream. It’s also a powerhouse of nutrients! Here are some of the benefits:

• Arugula: This leafy green veggie provides vitamin A for healthy vision and skin, plus vitamin C for a boost to your immune system.
• Walnuts: Packed with omega-3 fats, these crunchy nuts support heart health and brain function.
• Rigatoni: Al dente pasta provides a satisfying dose of protein to keep you fueled throughout the day.
• Sun-dried Tomatoes: These little bursts of sunshine bring antioxidants to the party, helping protect your cells from damage.

How to Make Arugula Pesto Pasta with Sun-Dried Tomatoes

Begin by bringing a large pot of salted water to a boil and cooking your rigatoni pasta according to package instructions. While the pasta cooks, get started on the vibrant pesto: pulsed walnuts, peppery arugula, fragrant garlic, a drizzle of olive oil, and grated vegan Parmesan. Add some salt and pepper to the mix for extra flavor.

Once the pasta is al dente, drain it, reserving some of the starchy water. In a large pan, mix the pasta with the pesto. Next, fold in sun-dried tomatoes. My favorite part of the dish is the sun-dried tomatoes! If you’re like me, you might want to add a few extra to the dish.

Top with Parmesan, a fresh grind of black pepper, and fresh basil leaves, if desired.

This Arugula Pesto Pasta with Sun-dried Tomatoes may be served as a side dish but works well as the main course for lunch or dinner.

This plant-based pasta is:

• Light with bold flavors
• Quick & easy to prepare
• Fresh & vibrant

If you enjoyed this dish, you might like my Gnocchi all’Arrabbiata or Vegan Cacio e Pepe Capellini.

Arugula Pesto Pasta with Sun-Dried Tomatoes

This Arugula Pesto Pasta with Sun-Dried Tomatoes is a healthy and delicious plant-based meal that is nutrient-dense, light with bold flavors, and easy to make!

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Ingredients

  

• 1 pound pasta of Rigatoni Pasta
• 3 cups packed fresh baby arugula
• ½ cup walnuts toasted and chopped
• ¼ cup extra virgin olive oil
• 2 cloves garlic minced
• ¼ cup grated Parmesan cheese plus extra for serving
• ½ cup sun-dried tomatoes thinly sliced
• Salt and freshly ground black pepper to taste
• Fresh basil leaves optional, for garnish

Instructions

 

• Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and reserve about ½ cup of the pasta water.
• Make the pesto: While the pasta cooks, combine the arugula, walnuts, olive oil, garlic, and Parmesan cheese in a food processor or blender. Pulse until a coarse pesto forms, scraping down the sides as needed. Season with salt and pepper to taste.
• Assemble the dish: In a large bowl, toss the drained pasta with the arugula pesto and about ¼ cup of the reserved pasta water until well combined. Add the sun-dried tomatoes and gently toss again.
• Serve: Divide the pasta among serving bowls and garnish with additional Parmesan cheese, freshly ground black pepper, and optional fresh basil leaves.