Spaghetti with Walnut Pesto and Arugula
Are you looking for a Spaghetti with Walnut Pesto and Arugula dish that combines the earthiness of toasted walnuts with the peppery taste of fresh arugula? This spaghetti recipe is a quick and flavorful meal that brings together the rich, nutty pesto and the crisp, peppery greens for a satisfying dinner. Ready in just 25 minutes, it's perfect for busy weeknights or a special treat.
Ingredients
- 12 oz spaghetti
- 1 cup toasted walnuts
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
- 2 cups fresh arugula
- Extra Parmesan cheese for serving
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
- Make the Pesto: In a food processor, combine the toasted walnuts, basil leaves, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
- Combine: In a large bowl, toss the cooked spaghetti with the walnut pesto, adding a little reserved pasta water to reach desired consistency. Stir in the fresh arugula until just wilted.
- Serve: Divide the spaghetti among plates and top with additional Parmesan cheese. Enjoy your flavorful dish!
Cook’s tips
- Toast the walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes, to enhance their nutty flavor.
- Reserve a cup of pasta water before draining; the starchy water helps emulsify the pesto and create a silky sauce.
- Use a high-quality extra virgin olive oil for the best flavor in the pesto.
- If the pesto is too thick, add more pasta water a tablespoon at a time until desired consistency.
- For a creamier texture, blend the pesto longer or add a splash of cream.
Substitutions
- Use pine nuts or almonds instead of walnuts for a different nutty flavor.
- Substitute spinach or baby kale for arugula if you prefer a milder green.
- Swap spaghetti for linguine, fettuccine, or any pasta of your choice.
- For a dairy-free version, omit the Parmesan and use nutritional yeast or vegan Parmesan.
- Add a squeeze of lemon juice to brighten the flavors.
Storage & reheating
Store leftover spaghetti and pesto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil and warm gently in a skillet or microwave, stirring to combine.
Frequently asked questions
Can I make the pesto ahead of time?
Yes, you can prepare the walnut pesto up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
Can I use a different type of nut?
Absolutely! Pine nuts, almonds, or even pecans work well in place of walnuts. Just make sure to toast them first for maximum flavor.
Is this dish vegan?
As written, it contains Parmesan cheese, but you can easily make it vegan by using nutritional yeast or a vegan Parmesan alternative.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or tofu would be great additions. Simply top the pasta with your protein of choice before serving.
