Photo: Becky Luigart-Stayner; Styling: Cindy Barr
6 servings (serving size: 1 1/3 cups pasta and 1 tablespoon cheese)

The chefs at Connecticut's Dinners at the Farm prefer to use Sylvetta arugula, a variety that is quite peppery; standard arugula will work fine in this recipe, too.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a bowl.

Step 2

Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.

Step 3

Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Dinners at the Farm, CT

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Ratings & Reviews

snjohnson's Review

April 26, 2013

tara31's Review

May 30, 2010
Made exactly as directed, and then added a bit more lemon juice - so delicious!

Saecca's Review

May 17, 2009
I had never made a pesto before, but I will definitely make this recipe again! I neglected to pick enough basil, so I only had about a handful or less. I also added more garlic amd pine nuts in the blend. I didn't want to buy the fresh cheese, so I just tossed the final product with grated romano cheese from a jar. I served it with the Radish and pea salad with a citrus vingairette. The citrus tones down the radishes, so its more of a crowd pleaser.

myniyer's Review

May 11, 2009
Delicious. I omitted the pasta cooking water because the blanched chopped tomatoes I added were so juicy (which made a beautiful color combination as well). Perhaps could use a bit more salt than as written.

guywyre60's Review

April 26, 2009
This was an easy recipe for me as I usually have arugula in my fridge. Eventhough I didn't have any basil, the pesto was great. To acheive a bit of sweetness in the pesto, I added freshly grated Parmesean cheese& dried Italian seasoning. I add more garlic as well. I didn't add as much water as the recipe stated.I served the pesto over spinach linquine. I will definitely make this again.

bellymama's Review

April 03, 2009
This pesto is good. We liked the slightly peppery bite of the arugula. We used less pasta water than called for. I think the pesto would have been too watery otherwise. We also used penne instead of linguine (easier for our 2 year old to eat). We had some sauteed mushrooms on the side, but next time I would toss roasted or grilled veggies in with the pasta. We'll make this again this summer when basil is plentiful and we don't have to pay an arm and a leg for it at the grocery.

falljunelaker's Review

March 30, 2009
I loved this. My husband thought it was quite good, too, but would've given it 4 stars. We used 2 garlic cloves instead of 1, & used fettucini b/c that's what we bought by mistake. Also used regular argula. This was really, really flavorful, & easy. Definitely a hit.

EvanstonCook's Review

March 26, 2009
This was easy and delicious! I added a few extra garlic cloves to make it more pungent, and I only used about 1/4 c. of the pasta cooking water. Next time I'd probably skip the water altogether. This is a very flavorful dish.