Arugula Pesto Pasta with Toasted Almonds: a Quick Main Dish
When the heat is on and you don’t feel like cooking, the best solution is a main dish that’s flavorful, quick, and light.
What if I told you that you can serve a dish that has all these qualities and is ready in a flash? The arugula pesto pasta with toasted almonds is the answer to all your summer culinary wishes.
This isn’t your usual pesto but a variant that will surprise you with its freshness and slightly bitter taste, perfectly balanced by the sweetness of the almonds.
This recipe is an ode to simplicity and flavor. With a few simple ingredients, all strictly fresh and raw (except for the pasta, of course!), you can create a sauce with an incredible aroma that envelops every grain of pasta, making the dish irresistible.
The arugula, with its spicy notes, combines with the creaminess of the cheeses and the crunchy touch of the almonds, creating a mix of textures and flavors that will win you over at the first bite.
It’s the perfect dish for a quick family lunch or a dinner with friends because it’s one of those main courses that everyone really loves.
And the best part? You can prepare it while the pasta water boils, without stress and without messing up countless pots.
With a final touch of toasted almonds, you’ll make the dish even more delicious and scenic.
Get ready to say goodbye to the usual sauces and welcome your new favorite summer main dish!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 713.88 (Kcal)
- Carbohydrates 30.82 (g) of which sugars 2.75 (g)
- Proteins 18.31 (g)
- Fat 58.19 (g) of which saturated 9.84 (g)of which unsaturated 1.67 (g)
- Fibers 4.56 (g)
- Sodium 1,147.09 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Arugula Pesto Pasta with Toasted Almonds Ingredients
- 12 oz pasta (I used casarecce)
- 2 oz blanched almonds
- to taste salt
- 4 cups arugula
- 1.75 cups grated Parmesan cheese
- 1.75 cups Pecorino Romano cheese
- 1 clove garlic
- 2 oz blanched almonds
- 0.75 cup extra virgin olive oil
- to taste salt
Tools
- Kitchen Scale
- Mixer
- Frying Pan
- Pasta Pot
Arugula Pesto Pasta with Toasted Almonds Recipe
First, prepare the pesto. Wash the arugula and dry it carefully by gently patting it. In a mixer, combine the arugula, Parmesan, Pecorino, 2 oz of almonds, garlic (with the core removed for easier digestion), and a pinch of salt. Start blending, slowly adding the extra virgin olive oil until you get a smooth and homogeneous cream.
In a non-stick pan, toast the remaining 2 oz of almonds over medium-low heat for about 5-7 minutes, stirring often, until they are slightly golden and fragrant. Set aside a handful for the final garnish and coarsely chop the rest.
Cook the pasta in plenty of salted water. Drain it al dente and place it in a large bowl. Let it cool slightly, or if you prefer a cold pasta salad, pass it under running cold water and drain well.
Add the arugula pesto to the pasta and mix thoroughly to coat well. Incorporate the toasted and chopped almonds. Plate and decorate each serving with some whole almonds and some chopped nuts you set aside.
Notes on Ingredients and Substitutions
Arugula: For a more delicate pesto, you can use less arugula or add a bit of basil.
Cheeses: If you prefer, you can use only Parmesan (3.5 oz) or only Pecorino, based on your taste.
Almonds: Almonds are essential for texture and flavor, but you can substitute them with walnuts or cashews for a different taste.
Storage
The arugula pesto can be stored in the refrigerator in an airtight container (with a drizzle of extra oil on top to prevent oxidation) for 2-3 days. The pasta, once dressed, is best eaten immediately but can be stored in the fridge for a day.
Alternatives and Variants
With Cherry Tomatoes: Add a handful of cherry tomatoes cut in half for a touch of color and freshness.
Vegan Pesto: For a vegan version, replace the Parmesan and Pecorino with 3.5 oz of nutritional yeast flakes or a mix of cashews and yeast.
With Smoked Salmon: For a richer main dish, you can add 3.5 oz of smoked salmon strips.
Origin and History of the Recipe
Pesto is one of the most famous sauces in Italian cuisine, but arugula pesto is a more modern and less traditional variant compared to the Genoese one. Its creation is linked to the search for fresh flavors and quick and creative recipes that use readily available ingredients. Its success comes from the ability to combine the simplicity of preparation with a bold and unexpected flavor.
FAQ
1. Does arugula pesto oxidize easily?
Yes, like all pestos made with green leaves, it tends to oxidize and darken. To avoid this, add a drizzle of oil on top if you store it in the refrigerator.
2. Can I use a different type of pasta?
Absolutely. Fusilli are perfect because they hold the pesto well, but penne, casarecce, or spaghetti are also great choices.
3. Do I have to toast the almonds?
Toasting the almonds enhances their flavor and crunchiness. You can also use them raw, but the result will be less intense.
