Arugula Pesto Rigatoni
This post may contain affiliate links, please see our privacy policy for details.
This Arugula Pesto Rigatoni is dairy-free and delicious. Arugula adds a peppery bite to the basil pesto. A quick & easy vegan dinner!
Pesto is one of my favorite things to make in the spring and summer. And this Arugula Pesto Rigatoni combines the comfort of homemade pesto with the ease of a less than 30 minute dinner! Cook the pasta, make the pesto, combine. It is that easy!
Here’s what you need
Ingredients
- rigatoni – or other short pasta
- sun-dried tomatoes in oil
- garlic
- arugula
- vegan parmesan – I used Follow Your Heart
- basil
- lemon juice
- toasted pine nuts
- salt & pepper
- olive oil
Equipment
- stock pot
Steps
Step 1: Cook the Pasta
You can really use any shape of pasta for this. I think a short pasta is nice for a quick dinner. It cooks fast and is just easier to eat. But use whatever you have on hand!
Bring a pot of water to a boil. Add the pasta and cook until al dente. Before you drain the pasta, be sure to reserve some of the pasta water – you may need to use this to thin the sauce at the end.
Step 2: Make the Pesto
While the pasta is cooking, we are going to put together a homemade pesto. Making pesto at home is incredibly easy and you can switch up it up depending on what you have. The type of nuts you use or greens you add in can be switched around!
Add the arugula, basil, garlic, lemon juice, pine nuts, salt & pepper to a food processor. Pulse until combined. With the motor running drizzle in the oil until the pesto is formed. You can add more or less oil depending on how chunky you want the pesto to be. Taste and adjust the seasonings to your liking.
Step 3: Serve
Now we are going to bring it together! Place the empty stock pot (that the pasta was in) back on the stove over low heat. Add the tomatoes & garlic and cook for 1 minute.
Turn off the heat and pour in the pasta, pesto & arugula. Toss until the pasta is coated and the arugula is wilted. Taste and add salt if needed.
This pesto pasta is such a tasty meal, that looks much fancier than the amount of work it requires!
Tips & Tricks
Roughly chop the sun-dried tomatoes and use about 1 tablespoon of oil from the jar.
You can sub spinach for arugula if it isn’t your favorite.
Need more recipe inspo? Check these out:
Arugula Pesto Rigatoni
Ingredients
FOR THE PASTA
Equipment
Instructions
- Bring a stock pot of water to a boil. Add the pasta and cook until al dente.
- While the pasta is cooking, add the arugula, basil, garlic, lemon juice, pine nuts, salt & pepper to a food processor. Pulse until combined. With the motor running drizzle in the oil until the pesto is formed. You can add more or less oil depending on how chunky you want the pesto to be. Taste and adjust the seasonings as needed. Set aside.
- Reserve some of the pasta water and drain the pasta. Place the empty stock pot back on the stove over low heat. Add the tomatoes, some oil from the jar & garlic and cook for 1 minute. Turn off the heat and pour in the pasta, pesto & arugula. Toss until the pasta is coated and the arugula is wilted – thin with pasta water if needed. Taste and add salt if needed.
- To serve, add the pasta to plates and top with vegan parmesan.
Video
Notes
- Roughly chop the sun-dried tomatoes and use about 1 tablespoon of oil from the jar.
- You can sub spinach for arugula if it isn’t your favorite.
