The pasta with arugula pesto and cherry tomatoes is a light and tasty main course. I prepared the arugula and almond pesto in advance, but it takes just a few more minutes to make it on the spot. Recently, besides the classic Genovese pesto, other types of pesto are also popular for dressing pasta, like in this case arugula and almond pesto. Great to enjoy as a cold pasta dish too!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz cherry tomatoes
- 5.5 oz rigatoni (or another type)
- as needed Arugula and Almond Pesto
- as needed arugula
- as needed Extra virgin olive oil
Tools
- Kitchen Scale
- Pot
- Chopping Board
- Knife
- Colander
- Bowl
- Spoon
- Teaspoon
Preparation
To prepare the pasta with arugula pesto and cherry tomatoes…
First, bring water to a boil to cook the pasta. As soon as it boils, add the rigatoni or other type of pasta and cook it for the time indicated on the package.
While the pasta is cooking, wash and cut the cherry tomatoes in half or into quarters (if you prefer, you can remove the pulp and seeds) and set them aside.
In a bowl, pour the arugula and almond pesto, thinning it with a few teaspoons of the pasta cooking water.
Once the pasta is cooked, drain it well and add it to the bowl with the arugula and almond pesto. Mix the pasta with the sauce, adding the previously cut cherry tomatoes and some extra virgin olive oil.
Finally, garnish to taste with some chopped arugula leaves, the pasta with arugula pesto and cherry tomatoes is ready to be served.
