Arugula Walnut Pesto Pasta

We all know that every hero needs a sidekick, and major props go to my lovely, leafy green friend arugula for making the role of sidekick into a superstar performance in the Arugula Walnut Pesto Pasta. This simple, flavor-packed pasta dish boasts an effortless elegance with a bold, nutty pesto that’s practically bursting with freshness. Ideal for an intimate dinner date or for that “impress the in-laws” occasion, its simplicity belies the depth of flavors it brings to the party. And the best part about this recipe? It���s easy enough for a weeknight yet fancy enough to serve to guests. The flavors are versatile and pairing possibilities endless! Trust me, your taste buds will thank you for this one.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 people
Yield: 4 servings of pasta

Alrighty then, enough chit-chat, let���s get down to the main event!

Ingredients & Equipment You’ll Need

• 2 cups of arugula
• 1/2 cup of walnuts
• 1/2 cup of Parmesan cheese
• 2 cloves of garlic
• 1/2 cup of olive oil
• Salt and pepper to taste
• 1 pound of pasta

The big star here is our main man, Arugula. This peppery green beauty is jam-packed full of vitamins and brings a flavor kick like no other. As for the walnuts, trust me, they’re the wingman you need. Providing a wonderfully crunchy texture and their unique flavor, they just complete the whole pesto experience. But hey, don’t worry if you���re out of walnuts, you can substitute them with pecans or almonds. Works just as great!

How To Make Arugula Walnut Pesto Pasta

1. Start by boiling the pasta. Do not overcook it. You want it cooked ‘al dente’, meaning it should still have a bit of bite.
2. While the pasta is bubbling away, start on the pesto. Combine arugula, walnuts, Parmesan, garlic, and olive oil in a blender or food processor. Blend until smooth. Season the pesto with salt and pepper to taste.
3. Drain the pasta, but keep a cup of pasta water. Stir the pesto into the hot pasta, adding pasta water as needed to get your desired consistency.
4. And there you have it, Arugula Walnut Pesto Pasta is served!

Tips For The Best Results

• Use fresh arugula for best results.
• Toast the nuts before using them in the pesto to enhance their flavor.

Storage Tips

• The leftover pesto can be stored in an airtight container in the fridge for up to a week.
• The pesto can also be frozen and used later.

Frequently Asked Questions

Q: Can I use another type of nut in the pesto?
A: Yes, you can substitute the walnuts with pecans or almonds.

Q: Can I use another type of pasta?
A: Yes, this pesto is versatile and can be used with any kind of pasta.

Q: What else can I use this pesto for?
A: You can use it as a sandwich spread, a salad dressing, or as a marinade for chicken or fish.

Q: Can this dish be made vegan?
A: Yes, for a vegan version, simply skip the Parmesan or use a vegan replacement.

Q: Can I use a food processor instead of a blender?
A: Absolutely, a food processor can be used to make this pesto.

Nutritional Facts of Arugula Walnut Pesto Pasta

Total Calories: 550
Proteins: 20g
Carbs: 70g
Fats: 25g

There you have it folks – Arugula Walnut Pesto Pasta! This dish is a stunner, fits every occasion, and promises no leftovers. You can serve it with some freshly grated Parmesan on top, or a side of garlic bread. Happy cooking!