Creamy Olive and Arugula Pesto Pasta
A lush, green, Mediterranean pasta featuring a silky pesto made from arugula, green olives, garlic, nuts, and parmesan — blended with a touch of cream (or yogurt) for extra richness. It’s ready in 25 minutes and full of fresh, bold flavor.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Pesto
Fresh arugula (rocket) – 2 packed cups
Green olives (pitted) – ½ cup (Castelvetrano, Manzanilla, or your favorite)
Garlic – 2 small cloves
Parmesan cheese – ¼ cup, grated
Walnuts or almonds – 2 tbsp (pine nuts work too)
Lemon juice – 1 tbsp
Olive oil – 3 tbsp
Salt & black pepper – to taste
For the Pasta
Pasta – 200 g (penne, linguine, or fusilli)
Heavy cream or Greek yogurt – ¼ cup
Reserved pasta water – ¼–½ cup
Extra parmesan – for topping
Optional garnish: lemon zest or baby arugula leaves
Instructions
1. Cook the Pasta:
Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
2. Make the Pesto:
In a food processor, combine arugula, green olives, garlic, nuts, parmesan, lemon juice, olive oil, salt, and pepper.
Blend until smooth. If too thick, add a tablespoon of water or olive oil to loosen.
3. Create the Creamy Sauce:
In a large skillet over low heat, add the pesto and ¼ cup of heavy cream (or Greek yogurt). Stir gently to combine and warm through.
4. Toss the Pasta:
Add cooked pasta directly into the pan with the sauce. Toss until evenly coated, adding reserved pasta water a bit at a time until it becomes creamy and glossy.
5. Finish and Serve:
Taste and adjust seasoning with salt, pepper, or extra lemon. Serve with a sprinkle of parmesan, lemon zest, and a few arugula leaves on top.
Notes & Tips
For a lighter version, use Greek yogurt instead of cream.
For extra protein, add grilled chicken, shrimp, or white beans.
Make it vegan: skip the parmesan or use nutritional yeast and plant-based cream.
Store leftover pesto in the fridge (airtight) for up to 3 days or freeze for later.
️ Nutrition information
Calories: 520 kcal
Protein: 16 g
Carbs: 60 g
Fat: 25 g
Fiber: 5 g