Description
This easy and fresh Pesto Spaghetti recipe combines al dente pasta with flavorful basil pesto and peppery arugula, topped with juicy cherry tomatoes and optional Parmesan and fresh basil for a delicious, vibrant meal perfect for a quick weeknight dinner.
Ingredients
Pasta
- 12 ounces spaghetti
Sauce and Greens
- 1 cup basil pesto, store-bought or homemade
- 2 cups arugula
Garnishes
- Cherry tomatoes, halved, for serving
- Fresh basil leaves, for serving (optional)
- Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta.
- Toss with Pesto and Arugula: Return the drained pasta to the pot. Stir in the basil pesto along with ¼ cup of the reserved pasta water. Toss the pasta thoroughly until the sauce evenly coats it. If the pasta sticks together, add more reserved pasta water a tablespoon at a time. Gently fold in the arugula until just incorporated, allowing the greens to wilt slightly from the residual heat.
- Serve and Garnish: Divide the pesto spaghetti evenly between 4 bowls. Garnish each serving with halved cherry tomatoes. Optionally, sprinkle with fresh basil leaves and grated Parmesan cheese for added flavor and presentation.
Notes
- Reserve pasta water before draining; it helps bind the sauce to the pasta perfectly.
- Add arugula at the end to maintain its fresh, peppery flavor and tender texture.
- Use homemade pesto for a fresher taste, or store-bought pesto for convenience.
- Parmesan and fresh basil leaves are optional but recommended for enhanced flavor.
- Adjust the amount of pasta water to control sauce consistency.
