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Arugula Pesto Pasta

Arugula Pesto Pasta with Sundried Tomatoes and Walnuts

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.