I made this Penne with Walnut and Arugula Pesto last night, and it was fantastic! The nutty flavor of the walnuts combined perfectly with the peppery arugula and creamy Parmigiano-Reggiano. It’s a simple, fresh, and delicious dish that’s perfect for a quick dinner. Let me show you how easy it is to make this flavorful pasta!
Penne with Arugula Pesto
Course: MainCuisine: ItalianDifficulty: Easy4
servings5
minutes15
minutes690
kcalPenne with Walnut and Arugula Pesto is a flavorful and easy-to-make pasta dish.
It combines tender penne pasta with a vibrant pesto made from fresh arugula, basil, chopped walnuts, garlic, extra-virgin olive oil, and grated Parmigiano-Reggiano.
The pesto is blended until coarse and mixed with hot pasta, creating a rich and aromatic meal.
Enjoy the nutty, peppery flavors of this healthy and delicious Italian recipe.
Ingredients
1 lb. penne pasta
2 cups arugula
1/4 cup chopped fresh basil
3 tablespoons chopped walnuts
2 cloves garlic, peeled and chopped
1/3 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano plus extra to serve
Salt and freshly ground black pepper
Directions
- Bring a large pot of water to a boil. Once boiling, add the penne and cook according to the package directions until al dente.
- While the pasta is cooking, roughly chop the arugula leaves.
- In a blender, combine the arugula, basil, walnuts, garlic, olive oil a generous pinch of salt, and some freshly ground black pepper.
- Stir in the grated Parmigiano-Reggiano.
- When the pasta is done, reserve a bit of the cooking water and then drain the penne.
- Place the pesto in a large serving bowl. Gradually add the hot pasta, stirring to combine until the pasta is well coated with the pesto.
- If the pasta looks a bit dry, add the reserved cooking water a tablespoon at a time, mixing thoroughly with each addition until the desired consistency is reached.
Notes
- Reserve Pasta Water: When draining the penne, save about 1/2 cup of the cooking water. This starchy water can be added to the pasta and pesto mixture to achieve the desired consistency and help the pesto coat the pasta evenly.
- Blending Pesto: When using the blender to make the pesto, blend in short pulses to avoid overheating the ingredients. This helps maintain the fresh flavor of the arugula and prevents the walnuts from becoming too finely ground.
- Adjusting Seasoning: Taste the pesto before mixing it with the pasta and adjust the seasoning as needed. You can add more salt, pepper, or even a squeeze of lemon juice to balance the flavors.
- Serving Immediately: For the best taste and texture, serve the dish immediately after tossing the pasta with the pesto. This ensures the pasta is perfectly al dente and the pesto is fresh and vibrant.
FAQ Penne with Arugula Pesto:
1. Can I use a different type of pasta?
Yes, you can substitute penne with other types of pasta like fusilli, farfalle, or even spaghetti. Adjust the cooking time according to the package directions.
2. Can I use a food processor instead of a blender?
Yes, a food processor works just as well for making the pesto. Blend the arugula, basil, walnuts, garlic, salt, and pepper until you achieve a coarse texture, then drizzle in the olive oil and stir in the Parmigiano-Reggiano.
3. Can I use a different type of cheese?
Absolutely! Parmesan is a good substitute for Parmigiano-Reggiano. You can also experiment with other hard cheeses like Asiago or Grana Padano.
4. How do I prevent the pesto from turning brown?
To keep the pesto vibrant green, use the freshest arugula possible and avoid over-blending. You can also add a splash of lemon juice to help maintain the color.
5. Can I make the pesto ahead of time?
Yes, you can make the pesto up to a day in advance. Store it in an airtight container in the refrigerator. Add a thin layer of olive oil on top to prevent browning.
6. Is this dish suitable for vegans?
To make this dish vegan, substitute the Parmigiano-Reggiano with a plant-based cheese alternative or nutritional yeast.
7. How do I store leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to prevent it from drying out.
8. Can I add other ingredients to the pesto?
Yes, you can customize the pesto by adding ingredients like spinach or lemon zest for additional flavor.
9. How do I know when the pasta is al dente?
Pasta is al dente when it is cooked through but still firm to the bite. Check it a minute or two before the recommended cooking time on the package to ensure it doesn’t overcook.
10. What should I do if the pasta is too dry?
If the pasta seems too dry, add a little of the reserved pasta cooking water, one tablespoon at a time, until you reach the desired consistency.
11. Can I use pre-chopped garlic?
Freshly chopped garlic is recommended for the best flavor, but pre-chopped garlic can be used if you’re short on time. Use about 1 teaspoon per clove.
12. Can I add protein to this dish?
Yes, grilled chicken, shrimp, or chickpeas make great additions to this pasta dish for extra protein.
