Are you in the mood for a fresh and delicious pasta dish? Look no further! This Arugula Pesto Pasta with Garlicky Breadcrumbs is not only tasty but also super easy to make. It’s a perfect way to bring vibrant flavors to your dinner table. Let’s dive into why you should try this recipe!
Why Make This Recipe
Making Arugula Pesto Pasta with Garlicky Breadcrumbs is a great choice for busy days or lazy weekends. It’s quick to prepare and serves as a delightful meal for the whole family. The creamy pesto blends beautifully with the crunchy garlic breadcrumbs, making every bite a treat. Plus, it’s a healthy option with all those greens. You’ll feel great serving this dish!
How to Make Arugula Pesto Pasta with Garlicky Breadcrumbs
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 cup sourdough breadcrumbs
- 1 garlic clove (very finely minced)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 3-4 large garlic cloves
- 5 ounces baby arugula
- 3 tablespoons toasted pine nuts (plus more for garnishing)
- 1 tsp lemon juice
- ½ cup extra virgin olive oil
- ⅓ cup finely grated parmigiano-reggiano cheese (plus more for serving)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 12 ounces dried pasta (*I recommend bronze-cut rigatoni, fusilli, trofie, farfalle, or spaghetti)
Directions:
- Bring a large pot of salted water to a boil.
- Prepare the Garlicky Breadcrumbs: Heat the olive oil in a medium skillet. Add the breadcrumbs and toast for about 3 minutes, stirring constantly, until they are golden and crispy. Season with salt and pepper. Add the minced garlic and continue to sauté for another 30 seconds. Transfer to a small bowl and set aside.
- Prepare the Arugula Pesto: Pulse the large garlic cloves in a large food processor until finely minced. Add the arugula, pine nuts, lemon juice, and olive oil. Pulse until mostly smooth. Season to taste with salt and pepper, then set aside.
- Add the pasta to the boiling water and cook until al dente. Reserve one cup of the pasta cooking water, then drain the pasta in a colander. Transfer it back to the same pot, add the arugula pesto and grated parmigiano cheese, and toss until everything is evenly coated. Add a couple splashes of the reserved pasta cooking water if needed.
- Serve your arugula pesto pasta with a sprinkling of garlicky breadcrumbs. Top with extra toasted pine nuts and more grated parmigiano-reggiano cheese as desired.
How to Serve Arugula Pesto Pasta with Garlicky Breadcrumbs
Serve this pasta warm for the best flavor. It makes a wonderful dish for family dinners or casual get-togethers with friends. Pair it with a fresh salad and your favorite wine for a complete meal!
How to Store Arugula Pesto Pasta with Garlicky Breadcrumbs
To store leftovers, place them in an airtight container in the refrigerator. It should stay fresh for about 2-3 days. When ready to eat again, you can reheat in the microwave or on the stovetop with a little olive oil to help bring back the creaminess.
Tips to Make Arugula Pesto Pasta with Garlicky Breadcrumbs
- For a nut-free version, you can skip the pine nuts or use sunflower seeds instead.
- Always taste your pesto and adjust the salt and pepper to your liking.
- Cooking the pasta to al dente ensures it has the right texture and will hold up with the sauce.
Variation
You can add cooked chicken or shrimp on top for extra protein. If you want a bit of heat, toss in some red pepper flakes!
FAQs
1. Can I use spinach instead of arugula?
Yes, you can! Spinach will give you a milder flavor but still delicious.
2. Is this recipe vegetarian?
Yes, it is! It’s perfect for vegetarian meals and can be adjusted for vegan diets by omitting the cheese.
3. How do I make it more creamy?
You can add more olive oil or use a splash of cream to make it richer and creamier.
Enjoy this simple and delicious Arugula Pesto Pasta with Garlicky Breadcrumbs with your family—you’ll be glad you did!
