arugula pesto

Bucatini Pasta with Arugula Pesto and Heirloom Tomatoes. A fast and flavorful weeknight dinner recipe. This Healthy pasta is Vegan!

Bucatini with Arugula Pesto and Heirloom Tomatoes

Bucatini Pasta

almonds

garlic

basil leaves, packed

olive oil

salt (see notes)

cracked pepper

lemon juice

Cook pasta according to directions on the package.

Make the pesto. In a food processor, place garlic, and almonds. Pulse 4-5 times. Add basil, arugula and pulse a few more times. Add oil, lemon, salt and pepper. Process until combined, but not too smooth, a little texture is good here.

Garnish with: mini heirloom tomatoes ( sliced in half), grated romano cheese ( optional) and a little lemon zest, fresh arugula leaves.

Wow! This looks very healthy and delicious. I'm bookmarking this one to try! Thanks.

This is super yummy. Today I didn’t have any more smoked almonds so I used toasted pine nuts. It was still awesome. We sometimes toss in a few fresh sweet peas or arugula leaves at the end if we have some laying around.  It’s a fav at home. Thanks for the amazing recipe.

Great! I will definitely try this soon! Great recipe!

It seems wonderful-- I can't wait to try it out.  Can you clarify which type of juice you refer to in the last ingredient prior to the garnishes?  1 tbsp and 1 tsp of juice, although what kind?  

Thanks!

Tasted horrible! I followed the recipe to a T and it still tasted gross.

This recipe is amazing. My young daughter is vegan and I am always looking for recipes that she will enjoy. She has been craving a good pesto and we were struggling to find one. The flavors in this dish were so fresh and came together beautifully. And it was so easy to make. This one will be a keeper in our regular rotation.

This arugula pesto recipe is bright green and peppery: an ideal way to use this leafy green! Serve on pasta, bread, pizza and more.

Easy Arugula Pesto

unsalted cashews

Parmesan cheese

garlic cloves

baby arugula leaves (or chopped arugula*)

sugar

salt

In a food processor, combine the cashews, Parmesan cheese, and peeled garlic cloves. Process until finely ground, about 20 to 30 seconds.

Add the arugula, lemon juice, sugar and kosher salt. Turn on the food processor and gradually pour in the olive oil: blend until it combines into a thick, oily sauce. Eat immediately or refrigerate up to 1 week (it solidifies in the refrigerator so bring to room temperature before serving). You can also freeze for several months.

This recipe is very easy and the result is fabulous.  I would not change one thing.  Thank you so much for posting.

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Top 2 arugula pesto recipes from across the web

The most viewed arugula pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bucatini with Arugula Pesto and Hei...

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The most viewed arugula pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine