Tonnarelli with Arugula Pesto

Name: Tonnarelli with Arugula Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Egg Spaghetti alla Chitarra pasta 1.1 lbs; Arugula 5 cups; Extra virgin olive oil 12 ½ tbsp; Grana Padano PDO cheese to grate 1.8 oz; Pine nuts 3 ½ tbsp; Garlic 1 clove; Fine salt to taste

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999

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 999
Carbohydrates g 83.8
of which sugars g 3.9
Protein g 22.5
Fats g 63.8
of which saturated fat g 12.69
Fiber g 3.3
Cholesterol mg 24
Sodium mg 796

Difficulty: Very easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Very low

PRESENTATION

Family pasta nights feel a little more special with this arugula pesto pasta on the table. That bright green color from the arugula pesto always gets attention—looks really fresh and vibrant, so everybody’s excited to dig in. The peppery bite in the arugula pesto comes through every forkful of the warm, lemon garlic pasta, making each bite taste good, kind of light but also filling enough for a busy family dinner. Folks who like new takes on American pasta recipes usually enjoy this dish since it blends familiar pasta satisfaction with something just a bit different—so even picky eaters tend to go back for seconds. Even the look is inviting: long, soft noodles with that hint of green, a touch of brightness from fresh lemon, and a sprinkling of parmesan (if your crew likes cheese). Might sound simple, but it’s the flavor that really makes this pasta stand out—fresh from the arugula pesto and rich from the garlicky noodles...just the kind of combination families like for weeknight meals or having a few people over for dinner.

Busy home cooks know the value of a quick, healthy dinner that feels special, and that’s right where this homemade pesto pasta fits in. It’s a great option for those always on the lookout for reliable quick dinner ideas — works if you’ve got a packed schedule but still want something delicious that everyone can actually agree on. Flexibility is key for family meals, so this dish works well in lots of ways: goes great as a main with grilled chicken, pairs up with a simple salad, and even holds up as leftovers for lunch the next day. Plus, you get those natural vegetarian pasta dishes benefits, giving you an easy way to add more fresh greens to family dinners (kids often don’t even notice with all the great flavor). If your family tries different homemade pesto variations now and then, this peppery arugula version is a welcome twist—brings that classic pesto comfort while changing up the usual basil routine. All together, it’s an easy win for weeknight dinners, potlucks, or anytime you want a quick meal that actually tastes AMAZING and gets everybody gathered around the table.

INGREDIENTS

999

Calories per serving

Ingredients for the Pasta: Egg Spaghetti alla Chitarra pasta 1.1 lbs (500 g)

Ingredients for the Arugula Pesto: Arugula 5 cups (100 g) -; Extra virgin olive oil 12 ½ tbsp (200 g); Grana Padano PDO cheese 1.8 oz (50 g) - to grate; Pine nuts 3 ½ tbsp (50 g); Garlic 1 clove; Fine salt to taste

Preparation

How to prepare Tonnarelli with Arugula Pesto

To prepare tonnarelli with arugula pesto, start by bringing the pasta water to a boil.
Meanwhile, prepare the pesto: after washing and drying the arugula well, transfer it to a blender, to which you add the pine nuts 1, salt, garlic, Grana Padano DOP 2, and half the amount of olive oil 3.

Blend intermittently, adding the remaining oil gradually, little by little, until you reach the desired creamy consistency 4. Once ready, proceed to cook the tonnarelli in salted boiling water to taste 5; then transfer the pesto to a non-stick pan.

When the pasta is al dente, before draining it, mix the pesto with a ladle of cooking water 7. Then drain the pasta and sauté it for a few moments in the arugula pesto over high heat 8.
Your tonnarelli with arugula pesto is ready to be served 9.

Storage

You can store the arugula pesto in an airtight container or covered with plastic wrap for 3-4 days.
Divided into portions, you can also freeze it in small jars with screw lids.

Tip

If you want to make the arugula pesto lighter, you can omit the garlic. Try replacing the pine nuts with walnut kernels, or the Grana Padano DOP with pecorino: you can really customize the dressing as you like!

For the translation of some texts, artificial intelligence tools may have been used.