A tasty first course, very easy and quick to prepare… Pasta with arugula pesto and sun-dried tomatoes, ready in a few minutes and excellent both hot and cold. The arugula pesto is flavorful and creamy, you can make it very easily with my recipe. This dish is perfect for all summer menus, you can enrich or customize it according to your tastes, at the bottom of the page you will find many useful tips and suggestions!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 503.23 (Kcal)
- Carbohydrates 31.56 (g) of which sugars 2.03 (g)
- Proteins 8.54 (g)
- Fat 38.27 (g) of which saturated 0.68 (g)of which unsaturated 3.09 (g)
- Fibers 2.83 (g)
- Sodium 422.37 (mg)
Indicative values for a portion of 280 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
Ingredients
- 5.6 oz pasta
- 5.3 oz arugula pesto
- 2.1 oz sun-dried tomatoes in oil
- extra virgin olive oil
- salt
Tools
- Skillet
- Pot
- Colander
Preparation
Prepare the arugula pesto following the instructions, for two people you can halve the doses, or you can make the full dose and store the leftovers in the fridge.
Drain the sun-dried tomatoes and pat them dry with kitchen paper to remove excess oil.
Cut them into pieces or strips.
Place the sun-dried tomatoes in a large skillet.
Boil the pasta in salted boiling water, for the necessary minutes. You can choose linguine as I did, spaghetti, farfalle, or another short pasta shape to your liking.
Drain the pasta and pour it into the skillet, add the pesto and mix over medium heat for a minute or two. To better bind the sauce, I recommend adding 2-3 tablespoons of cooking water.
The pasta with arugula pesto and sun-dried tomatoes is ready, distribute it on plates and serve immediately at the table… enjoy your meal!
Tips and Variations
You can enrich the sauce with grated salted ricotta or crumbled feta, to be added directly to the plates.
You can sprinkle with some breadcrumbs, lightly toasted in a pan with extra virgin olive oil.
You can also dress the pasta cold, mixing all the ingredients in a bowl.
You can adapt the recipe to other types of pesto, such as zucchini or the classic Genoese pesto.
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