Spaghetti al Pesto di Rucola e Noci (Spaghetti with Arugula-Walnut Pesto)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
14 oz (400 g) spaghetti 2 cups (480 ml) packed fresh arugula 1 / 3 cup (80 ml) toasted walnuts (1 1/16 oz (30 g)) 1 garlic clove 1 / 2 cup (120 ml) grated Parmigiano-Reggiano (1 3/4 oz (50 g)) 7 tbsp (100 ml) extra-virgin olive oil Juice of 1 / 2 lemon Salt to taste Freshly ground black pepper to taste Reserved pasta cooking water as needed
Show original ingredient measurements
14 oz / 400 g spaghetti 2 cups packed fresh arugula 1 / 3 cup toasted walnuts (30 g) 1 garlic clove 1 / 2 cup grated Parmigiano-Reggiano (50 g) 7 tbsp (100 ml) extra-virgin olive oil Juice of 1 / 2 lemon Salt to taste Freshly ground black pepper to taste Reserved pasta cooking water as needed
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. In a food processor, pulse arugula, toasted walnuts, garlic, and Parmigiano-Reggiano; with the motor running, stream in olive oil and lemon juice until a coarse, spreadable pesto forms. Season to taste. 2. Cook the spaghetti in salted water until al dente; reserve 1 cup (240 ml) pasta water and drain. 3. Combine hot spaghetti with the arugula-walnut pesto, tossing and adding reserved pasta water a little at a time to achieve a silky coating. 4. Adjust seasoning, finish with a drizzle of olive oil and extra cracked pepper, and serve.
Show original instructions
1. In a food processor, pulse arugula, toasted walnuts, garlic, and Parmigiano-Reggiano; with the motor running, stream in olive oil and lemon juice until a coarse, spreadable pesto forms. Season to taste. 2. Cook the spaghetti in salted water until al dente; reserve 1 cup pasta water and drain. 3. Combine hot spaghetti with the arugula-walnut pesto, tossing and adding reserved pasta water a little at a time to achieve a silky coating. 4. Adjust seasoning, finish with a drizzle of olive oil and extra cracked pepper, and serve.
Per serving | Servings: 4
Generated: 2026-11-05T19:37:04+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.