Easy Pesto Pasta
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(41)
Ingredients
2 servings
- 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
- Fresh lemon juice, as desired
- 4 cups arugula
- 2 tablespoons pine nuts
- Pinches of red pepper flakes
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan or vegan Parmesan
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Preparation
Step 1
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.
Step 2
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 the thickness of your pesto.
Step 3
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.
Step 4
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Chef's notes
Reserve some pasta water. The salty, starchy pasta water will loosen the pesto enough to make a light sauce over the pasta.
Add the greens at the last minute. Toss them in at the last minute so that the hot pasta can wilt them, and then serve right away.
Taste and adjust. Depending on your pesto, you might need to add an extra squeeze of lemon, a pinch of salt, or a big grind of black pepper to make your pesto pasta sing.
