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.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
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
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.
Nutritional Information*
Per serving | Servings: 4
Calories: 686 kcal
Carbohydrates: 78.5 g
Protein: 18.1 g
Fat: 33.6 g
Saturated fat: 5.9 g
Cholesterol: 11 mg
Fiber: 3.9 g
Sugar: 3.2 g
Sodium: 235 mg
Potassium: 325 mg
Calcium: 153 mg
Iron: 3.88 mg
Vitamin A: 45 µg RAE
Vitamin C: 4.2 mg
Vitamin D: 0.1 µg
Generated: 2026-11-05T19:37:04+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.