Get ready to transform your ordinary meal into an extraordinary culinary experience with this Pine Nut and Arugula Pesto Pasta Salad! Imagine a vibrant, refreshing dish that combines the peppery kick of arugula, the rich nuttiness of toasted pine nuts, and the creamy sophistication of Parmesan cheese. This isn't just another pasta salad - it's a gourmet journey that will transport you straight to the sun-drenched hills of Italy with every single bite. Perfect for summer gatherings, quick lunches, or when you want to impress your dinner guests without spending hours in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups arugula
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Toast pine nuts in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 3-4 minutes. Set aside to cool.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, prepare the pesto by combining toasted pine nuts, garlic, arugula, Parmesan cheese, olive oil, salt, and pepper in a food processor. Pulse until a smooth, creamy consistency is achieved.
- Drain the cooked pasta in a colander, reserving about 1/4 cup of pasta water. Immediately rinse pasta with cold water to stop cooking and prevent sticking.
- In a large mixing bowl, combine the cooled pasta with the arugula pesto, gently tossing to ensure even coating. If the pesto seems too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Tips
- Toast pine nuts carefully: Watch them closely and stir frequently to prevent burning, as they can go from perfectly golden to burnt in seconds.
- Use fresh arugula: The peppery flavor is key to this recipe, so choose crisp, bright green leaves.
- Reserve pasta water: This starchy liquid helps bind the pesto to the pasta and adjust the sauce's consistency.
- Chill before serving: Letting the salad rest for at least 30 minutes allows the flavors to meld and develop more depth.
- For extra flavor, consider adding some lemon zest to the pesto or garnishing with fresh basil leaves.
- This salad can be made ahead and keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 30g
Saturated Fat: 6g
Cholesterol: 15mg
