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Arugula Pesto Rigatoni Recipe

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4.1 from 37 reviews

A vibrant and flavorful Arugula Pesto Rigatoni recipe featuring a fresh arugula and basil pesto, sun-dried tomatoes, and a touch of vegan parmesan for a delightful plant-based pasta dish perfect for a quick and healthy meal.

Ingredients

For the Pasta

  • 1 pound rigatoni or other short pasta
  • 1/2 cup sun-dried tomatoes in oil (see notes)
  • 2 cloves garlic, roughly chopped
  • 1 cup arugula
  • Grated vegan parmesan (recommended: Follow Your Heart)

For the Arugula Pesto

  • 1 cup arugula
  • 1 cup basil
  • 2 cloves garlic, peeled
  • 1 lemon, juiced
  • 1/3 cup toasted pine nuts
  • Salt & pepper, to taste
  • 1/3 to 1/2 cup olive oil, to taste

Instructions

  1. Cook the pasta: Bring a large stock pot of water to a boil. Add the rigatoni and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and reserve some pasta water.
  2. Make the arugula pesto: In a food processor, add 1 cup arugula, 1 cup basil, 2 peeled garlic cloves, lemon juice, toasted pine nuts, salt, and pepper. Pulse several times to combine. With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency, from chunky to smooth. Taste and adjust seasoning as preferred. Set aside.
  3. Sauté sun-dried tomatoes and garlic: Return the empty stock pot to the stove over low heat. Add sun-dried tomatoes, a couple tablespoons of oil from their jar, and 2 roughly chopped garlic cloves. Cook gently for 1 minute to infuse flavors without burning the garlic.
  4. Toss pasta with pesto and arugula: Turn off the heat. Add the drained rigatoni, prepared pesto, and 1 cup fresh arugula to the pot. Toss everything together until the pasta is well coated and the arugula is just wilted. If the mixture seems dry, add reserved pasta water little by little to loosen the sauce. Taste and add salt if needed.
  5. Serve: Plate the pasta and sprinkle generously with grated vegan parmesan. Serve immediately for best flavor and texture.

Notes

  • Use sun-dried tomatoes packed in oil for better flavor; drain and reserve a bit of the oil for cooking.
  • To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
  • If you prefer a nuttier pesto, you can substitute walnuts or almonds for pine nuts.
  • This recipe is vegan and can be adjusted to gluten-free by using gluten-free pasta.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/arugula-pesto-rigatoni-recipe/