This awesome arugula pesto pasta dish features a speedy homemade arugula pesto and tender cheese tortellini topped with freshly grated parmesan cheese and cracked black pepper. It’s easy to make and oh so flavorful!
Ingredients Needed
Let’s dive right in! Here’s what you’ll want to have on hand for this dreamy dish.
For the pasta:
- 9-10 oz fresh tortellini (any variety)
- freshly grated parmesan cheese
- optional salt and pepper, to taste
Walnut Arugula Pesto:
- 1 clove garlic
- 1 heaping tablespoon shelled walnuts
- 2 ounces arugula or baby arugula (1 cup tightly packed)
- 1/4 teaspoon salt
- 1/4-1/3 cup extra virgin olive oil
- 1/8-1/4 cup freshly grated Parmesan cheese
Q: What kind of tortellini should I use?
There are three types of tortellini you can purchase readily made: fresh, frozen, and dried. You can use any kind you have on hand!
If you’re buying it to make this recipe though, grab the refrigerated kind! Fresh tortellini (usually found near the chilled sauces and cheeses in the grocery store) is my favorite. I just love the flavor/texture.
As for the filling/type of tortellini, anything goes! I used plain cheese but there are so many delicious filling options. Here are a few options you can try:
For vegetarians, stick with four-cheese, ricotta, spinach, or any other veggie friendly variety. If you’re a strict vegetarian that avoids parmesan cheese, BelGioioso makes a Vegetarian Parmesan Cheese that you can use.
Omnivores can choose the veggie option or try chicken and prosciutto tortellini, chicken and garlic tortellini, or sweet Italian sausage tortellini as well.
Optional Extras:
Feel free to add sauteed mushrooms, tomatoes, fresh basil, or even broccoli!
You can also add your favorite protein to the bowl. Chicken, sausage, white beans, or shrimp would all taste amazing mixed into this pesto spiked pasta!
Arugula Pesto Pasta
Ready to get cooking?
Here’s the printable recipe card!
Arugula Pesto Pasta
Ingredients
- 1 clove garlic
- 1 heaping tablespoon shelled walnuts
- 2 ounces arugula or baby arugula 1 cup tightly packed
- ¼ tsp salt
- 1/4-1/3 cup extra virgin olive oil
- 1/8-1/4 cup freshly grated Parmesan cheese plus extra for topping
- 9-10 oz refrigerated cheese tortellini any variety
Instructions
- Preheat oven or toaster oven to 350℉.
- Toast nuts on a foil lined baking sheet for approx 4-6 minutes until fragrant and slightly browned.
- Give them a rough chop and add to a food processor along with garlic.
- Allow processor blades to chop garlic and walnuts until very finely minced and sticking to the sides.
- Scrape down the sides and add arugula, salt, and pepper. Blend well, slowly streaming the olive oil into the processor while the mixture purees.
- Stir in parmesan cheese and add any additional seasoning to taste.
- Cook tortellini via package instructions, typically 3 minutes until tender. Drain and transfer to a large bowl.
- Add around half the pesto to the pasta and mix. Taste and add any additional pesto desired. Top with freshly grated parmesan and any additional salt and pepper desired. Enjoy!
Notes
Nutrition
Q: Can I save leftover pesto?
Absolutely! Add to a small lidded jar and pour a thin layer of olive oil on top to keep the pesto fresh and green. Secure with a lid and store in the fridge, up to 4 days or in the freezer for 1 month.
MORE TASTY TORTELLINI RECIPES
- NEW! Spinach Tortellini Salad
- Italian Tortellini Pasta Salad
- Italian Tomato and Spinach Tortellini Soup
- Creamy Mushroom and Spinach Tortellini
- Greek Tortellini Pasta Salad
If you get a chance to try this arugula pesto pasta recipe, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
Your instructions for the pesto in Step 5 says to add lemon juice, however, your ingredient list does not list lemon juice. How much lemon juice should be added?
Hi April! Thank you so much for catching that. I used to always add around 1/2 TBSP (1.5 tsp) lemon juice to my arugula pesto but I have been making it without lately and don’t really notice a difference so I took it out of the ingredients when writing it up. I updated the recipe card to follow suit. Sorry for the delayed response, was out with family. xo
Thanks Allison! I’m so excited it was a hit with your kiddos as well. My daughter is peso-obsessed!
Aw yay! Happy to hear it!