Arugula Pesto Pasta

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!

Course Main Dish

Cuisine American, Italian

Keyword Arugula Pesto Pasta

Prep Time 13

Cook Time 7

Total Time 20

Servings servings

Calories 468kcal

Author Jenn Laughlin - Peas and Crayons

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

Feel free to add sauteed mushrooms (my favorite!), 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!

Nutrition Facts below are estimated using an online recipe nutrition calculator assuming all the pesto is used. Adjust as needed if you end up using less pesto or adding and extras and enjoy!

Nutrition