bucatini recipe

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 truly is a wonderful springy gem! Bucatini noodles in a garlic-infused creamy sauce and twirled around buttery bits of asparagus and peas. SO GOOD! 

Garlic Cream Bucatini with Peas and Asparagus

DeLallo Bucatini Pasta

butter

half a bunch of asparagus, ends trimmed and sliced diagonally (about 1 1/2 cups once cut)

garlic, grated

broth

heavy cream

peas

lemon

salt and pepper

breadcrumbs

Cook pasta to al dente according to package directions.

Melt butter over medium heat. Add asparagus and cook for 5 minutes, until soft and bright green. (You&#8217;ll simmer the asparagus a bit longer in the sauce, so it&#8217;s okay if it&#8217;s still a little firm.)

Add garlic and sauté for 1-2 minutes, until fragrant. 

Add broth and heavy cream; bring to a low simmer. Once it thickens into more of a sauce, add in the frozen peas for the final few minutes of cooking. Season with the lemon juice, lemon zest, salt, and pepper. 

Toss the sauce with the pasta; keep it all over low heat for a few minutes so the pasta and the sauce really come together. Let stand for a few minutes if necessary for everything to thicken and the sauce to really cling on to the pasta. Top with lots and lots of breadcrumbs, and some rotisserie chicken or sautéed shrimp if you want! So yum!

Can't wait to make this with chicken or salmon!  Sounds divine and i LOVE bucatini pasta!!

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Top 3 bucatini recipe recipes from across the web

The most viewed bucatini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bucatini with Arugula Pesto and Hei...

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The most viewed bucatini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine