Print the recipe for Pesto Spaghetti

Click the button below or select 'File > Print...'

Pesto Spaghetti

a plate of homemade pesto spaghetti with arugula and cherry tomatoes and sprinkled with basil and parmesan
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 12 ounces spaghetti
  • 1 cup basil pesto, store-bought or homemade
  • 2 cups arugula
  • Cherry tomatoes, halved, for serving
  • Fresh basil leaves, for serving (optional)
  • Parmesan cheese, for serving (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, according to package instructions, until al dente. Reserve ½ cup pasta water and drain the pasta.

  2. Return the pasta to the same pot. Stir in the pesto, and ¼ cup of the reserved pasta water and toss until well combined. If the pasta is sticking to itself, add more of the pasta water 1 tablespoon at a time. Gently toss in the arugula until just incorporated.

  3. Divide the pasta between 4 bowls and garnish with the cherry tomatoes. Sprinkle with basil leaves and Parmesan if using.