Easy Arugula Pesto Pasta with Crispy Garlicky Breadcrumbs: A Year-Round Family Favorite
Are you searching for a vibrant, flavorful, and incredibly easy pasta dish that breaks away from the ordinary? Look no further than this delightful Arugula Pesto Pasta! It offers a fresh, peppery twist on classic basil pesto, creating a dish that’s so bright and satisfying, it will quickly become a cherished recipe in your year-round rotation. Perfect for a quick weeknight dinner or a relaxed weekend meal, this pasta is not just delicious but also surprisingly simple to prepare.
While many of us adore traditional basil pesto, the truth is, fresh basil isn’t always readily available or in peak season, especially during the cooler months. That’s where baby arugula steps in as a brilliant and flavorful alternative! Its distinct, slightly peppery notes add an exciting dimension to the classic pesto profile, making this version truly stand out. It’s a wonderful way to enjoy the freshness of pesto even in the fall, winter, and early spring when basil might be harder to find or more expensive.
Why Arugula Pesto is Your New Kitchen MVP
One of the most appealing aspects of arugula pesto is its practicality and affordability. Unlike delicate basil, which often comes in small, expensive bunches and wilts quickly, baby arugula is typically sold in larger, pre-washed bags and has a much longer shelf life in the refrigerator. We often pick up a bag or two weekly, incorporating it into everything from sandwiches and fresh salads to hearty grain bowls and as a fresh topping on homemade pizza.
This convenience means you’re more likely to have arugula on hand, making it incredibly easy to whip up a batch of pesto whenever the craving strikes or you have leftover greens. A little goes a long way with arugula; just one 5-ounce bag of baby arugula can yield over a cup of vibrant, fresh pesto. This robust leaf creates a pesto that is brilliantly green, with a delightful peppery kick and bright flavor that invigorates any dish it touches.
Key Ingredients for the Perfect Arugula Pesto
While this pesto is fantastic tossed with pasta for a lightning-fast weeknight meal, its uses extend far beyond. You can swirl it into scrambled eggs, spoon it over grilled chicken, fish, or vegetables, or even spread it onto sandwiches and crostini. Here’s a closer look at what you’ll need to create this versatile sauce:
- Garlic: As a self-proclaimed garlic enthusiast, I always opt for a generous amount of garlic in my pesto. The flavor mellows beautifully once it’s tossed with hot pasta, so don’t be shy! However, if you’re sensitive to garlic, feel free to reduce the quantity to suit your taste.
- Baby Arugula: This recipe specifically calls for 5 ounces of baby arugula. Baby arugula is preferred for its milder, more delicate flavor compared to its mature counterpart. If you’re feeling adventurous, you can also experiment by substituting a portion of the arugula with fresh basil or spinach for a slightly different flavor profile.
- Toasted Pine Nuts: Pine nuts lend a buttery, slightly sweet note that is quintessential to traditional pesto. I recommend toasting them lightly to enhance their flavor and storing any extra in the freezer to keep them fresh longer. If pine nuts aren’t accessible, or you’re looking for alternatives, walnuts or cashews make excellent, equally delicious substitutions.
- Fresh Lemon Juice: While not always included in basil pesto, a small squeeze of fresh lemon juice is a welcome addition to arugula pesto. It brightens the overall flavor, balancing the arugula’s peppery kick and adding a delightful zing.
- Extra Virgin Olive Oil: The quality of your olive oil truly matters here. Invest in a good quality extra virgin olive oil; its fruity, robust flavor will shine through and elevate your pesto to new heights.
- Parmigiano-Reggiano Cheese: The king of cheeses! This hard, salty, umami-rich cheese is indispensable for an authentic pesto. If you’re preparing the pesto specifically for pasta, I often recommend holding back on adding the cheese directly into the pesto mixture. Instead, grate it fresh and toss it in with the pasta at the very end. This prevents the cheese from becoming overly oily when blended and ensures a fresher flavor.
How to Make Homemade Arugula Pesto: A Simple Guide
Crafting this flavorful pesto is surprisingly quick and straightforward, requiring just a few minutes and a food processor. Here’s how to do it:
- Start with Garlic: Begin by adding your peeled garlic cloves to a large food processor. Pulse them until they are very finely minced. This ensures an even distribution of garlic flavor throughout the pesto.
- Combine the Greens and Nuts: Next, add the fresh baby arugula leaves, the lightly toasted pine nuts, a splash of fresh lemon juice, and about half of the extra virgin olive oil to the food processor.
- Process to Perfection: Pulse the mixture, scraping down the sides as needed, until it reaches a mostly smooth consistency. You can decide how smooth or chunky you prefer your pesto. Slowly drizzle in the remaining olive oil while the processor is running until you achieve your desired texture and consistency.
- Season to Taste: Finally, taste the pesto and season it generously with kosher salt and freshly ground black pepper. Remember, you can always add more seasoning, but you can’t take it away!
Tips for Freezing Arugula Pesto for Later
One of the best features of homemade pesto is how well it freezes, allowing you to enjoy its fresh flavors even when arugula isn’t as abundant. If you plan to freeze your arugula pesto for future use, I highly recommend omitting the Parmigiano-Reggiano cheese from the initial mixture. Dairy can sometimes affect the texture when frozen and thawed.
To freeze, transfer the freshly made pesto (without cheese) into an airtight container. Top the pesto with a thin layer of extra virgin olive oil; this acts as a barrier, preventing oxidation and preserving its vibrant green color. Seal with an airtight lid and freeze for up to 3 months. When you’re ready to use it, simply thaw the pesto in the refrigerator overnight or at room temperature on the countertop, then stir in your freshly grated cheese just before serving.
Elevate Your Arugula Pesto Pasta with Garlicky Breadcrumbs
While arugula pesto pasta is fantastic on its own, we’re taking it up a notch today by topping it with irresistible garlicky breadcrumbs! This isn’t the first time I’ve paired pasta with crispy breadcrumbs (check out my spaghettini with roasted tomatoes and garlic breadcrumbs for another favorite), and it certainly won’t be the last. It might seem like a small addition, but these golden, crunchy breadcrumbs add a truly delightful contrasting texture and an extra layer of savory flavor that transforms a simple pasta dish into something special.
For even more depth, consider reserving a small handful of toasted pine nuts to sprinkle on top alongside the breadcrumbs. As for the breadcrumbs themselves, homemade breadcrumbs, especially made from day-old sourdough, offer the best flavor and texture. They crisp up beautifully and absorb the garlic and olive oil perfectly. However, if time is of the essence, high-quality panko breadcrumbs are a fantastic and easy alternative, providing excellent crunch.
How to Make the Crispy Garlicky Bread Crumb Topping:
- Heat one tablespoon of extra virgin olive oil in a medium skillet over medium heat.
- Add one cup of homemade or panko breadcrumbs to the skillet. Toast them for about 3 minutes, stirring constantly, until they turn a beautiful golden brown and become wonderfully crispy. Season with a pinch of salt and freshly ground black pepper to taste.
- Stir in one finely minced garlic clove and continue sautéing for an additional 30 seconds to 1 minute, until the garlic is fragrant but not burnt. Be careful not to overcook the garlic, as it can turn bitter.
- Immediately transfer the garlicky breadcrumbs to a small bowl and set them aside. They will continue to crisp up as they cool.
Arugula Pesto Pasta: Expert Tips for Success
Achieving perfectly coated and flavorful pasta requires a few simple tricks:
- Reserve Pasta Water: Before draining your cooked pasta, always remember to reserve at least one cup of the starchy cooking water. This liquid gold is crucial for creating a silky, emulsified sauce that clings beautifully to every strand of pasta.
- Combine in the Pot: Once the pasta is drained, immediately transfer it back into the warm cooking pot. Add the freshly made arugula pesto (and the grated Parmigiano-Reggiano if you held it back from the pesto mixture), and start tossing. Gradually add splashes of the reserved pasta water, a tablespoon at a time, until the pasta is coated in a luscious, smooth sauce. The starch in the water helps bind the pesto to the pasta, preventing it from being dry or clumpy.
- Choose Your Pasta Wisely: While most pasta shapes will work, heartier shapes with nooks and crannies like rigatoni, fusilli, trofie, or farfalle are excellent for capturing the rich pesto. Spaghetti or linguine also work wonderfully for a classic feel.
- Serving Suggestions: Beyond the garlicky breadcrumbs, consider adding cherry tomatoes for a burst of sweetness, sun-dried tomatoes for an intense flavor, or even a sprinkle of red pepper flakes for a little heat. This dish also pairs wonderfully with grilled chicken or shrimp for a more substantial meal.
If you’ve fallen in love with this arugula pesto, be sure to explore other unique pesto recipes, like this delightful walnut sage pesto with roasted delicata squash for another seasonal twist!
Arugula Pesto Pasta with Garlicky Breadcrumbs
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Ingredients
Garlicky Breadcrumbs:
- 1 tablespoon extra virgin olive oil
- 1 cup sourdough breadcrumbs
- 1 garlic clove very finely minced
- kosher salt to taste
- freshly ground black pepper to taste
Arugula Pesto Pasta:
- 3-4 large garlic cloves
- 5 ounces baby arugula
- 3 tablespoons toasted pine nuts plus more for garnishing
- 1 tsp lemon juice
- ½ cup extra virgin olive oil
- ⅓ cup finely grated parmigiano-reggiano cheese
plus more for serving
- kosher salt to taste
- freshly ground black pepper to taste
- 12 ounces dried pasta *I recommend bronze-cut rigatoni, fusilli, trofie, farfalle, or spaghetti
Instructions
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Bring a large pot of salted water to a boil.
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Prepare the Garlicky Breadcrumbs: Heat the olive oil in a medium skillet. Add the breadcrumbs and toast for about 3 minutes, stirring constantly, until they are golden and crispy. Season with salt and pepper. Add the garlic and continue sautéing for an additional 30 seconds or so. Transfer to a small bowl and set aside.
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Prepare Arugula Pesto: Pulse the garlic cloves in a large food processor until finely minced. Add the arugula, pine nuts, lemon juice, and olive oil. Pulse until mostly smooth. Season to taste with salt and pepper. Set aside.
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Add the pasta to the boiling water and cook until al dente. Reserve one cup of the pasta cooking water and drain the pasta in a colander. Transfer the pasta back to the same pot, add the arugula pesto, grated parmigiano cheese, and toss until evenly coated – adding a couple splashes of pasta cooking water as necessary.
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Serve the arugual pesto pasta with a sprinkling of garlicky breadcrumbs. Top with additional toasted pine nuts (as desired) and grated parmigiano-reggiano cheese.