Arugula Pesto Pasta with Blistered Tomatoes
This dish is a celebration of bold greens, juicy roasted cherry tomatoes, and perfectly al dente pasta. Peppery arugula blends into a zesty pesto with lemon, garlic, and nuts, then tossed over pasta and topped with blistered tomatoes that pop with flavor. It’s vegetarian, Mediterranean-diet-friendly, and easily made vegan.
⏱ Time
Prep 10 minutes
Cook Pasta 10 minutes
Roast Tomatoes 10-12 minutes
Total ~30 minutes
Ingredients
For the Arugula Pesto:
2 cups fresh arugula (packed)
1/4 cup nuts (pine nuts, walnuts, or almonds work great)
1/4 cup grated Parmesan (or nutritional yeast for vegan option)
1 garlic clove
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Optional: 1 tablespoon water (to thin, if needed)
For the Pasta:
8 oz pasta (penne, fusilli, or spaghetti)
Salt for pasta water
For the Blistered Tomatoes:
1 pint cherry or grape tomatoes
1 tablespoon olive oil
Salt & pepper
Optional: fresh basil for garnish
Instructions
1. Blister the Tomatoes:
Preheat oven to 425°F (220°C).
Toss tomatoes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 10–12 minutes, or until skins burst and slightly char.
Set aside.
2. Cook Pasta:
Bring salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/4 cup of pasta water. Drain.
3. Make Pesto:
In a food processor or blender, combine arugula, nuts, garlic, lemon juice, and Parmesan.
Pulse while slowly adding olive oil until smooth. Add a tablespoon of water if it’s too thick.
Season with salt and pepper to taste.
4. Toss Pasta:
In a large bowl, toss drained pasta with the pesto. Add reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly.
5. Assemble:
Top the pesto pasta with blistered tomatoes.
Garnish with fresh basil and more grated Parmesan if desired.
Notes
Vegan Option: Use nutritional yeast instead of Parmesan.
Nut-Free Option: Use sunflower seeds or pumpkin seeds.
Extra Creamy: Add 1 tablespoon of Greek yogurt or avocado to the pesto.
Pasta Choice: Whole wheat or legume pasta works great for a fiber/protein boost.
Nutritional Information
Calories ~400 kcal
Protein ~12 g
Carbs ~45 g
Fiber ~6 g
Fat ~22 g
Saturated Fat ~3 g
Sodium ~300 mg