Easy Pesto Pasta
User Reviews
5
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
Easy Pesto Pasta
Description
This recipe starts by cooking spaghetti until al dente, reserving some pasta water for adjusting the sauce consistency. The pesto, either basil or a vegan alternative, is gently warmed in a skillet over low heat and thinned with reserved pasta water to create a loose sauce that evenly coats the pasta. Once combined, the heat is turned off and fresh lemon juice, salt, and freshly ground black pepper are added to brighten the flavors.
Arugula is stirred in last, just enough to wilt it slightly without losing its fresh peppery character, while red pepper flakes add a mild heat and pine nuts contribute a nutty crunch. A drizzle of extra virgin olive oil completes the dish, offering a subtle richness. Parmesan cheese, or a vegan substitute, is used as a finishing garnish to provide depth and umami.
Overall, the dish balances the herbaceous pesto with the peppery greens and the fresh acidity of citrus, making it practical for quick lunches or simple dinners where fresh ingredients shine with minimal steps.
Ingredients
- 6 ounces spaghetti reserve 1/2 cup starchy pasta water
- 1/3 to 1/2 cup basil pesto or vegan pesto
- extra-virgin olive oil for drizzling
- lemon juice as desired, fresh
- 4 cups arugula
- 2 tablespoons pine nuts
- Pinches red pepper flakes
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- Parmesan Cheese freshly grated or vegan Parmesan
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
- In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.
- Turn the heat off. Add lemon juice, salt, and pepper, to taste. Then, add the arugula and toss to barely wilt. Garnish with the red pepper flakes and pine nuts and serve.
User Reviews
Overall Rating
5
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