Arugula pesto pasta is one of those meals that feels fresh and light but still satisfying. The sauce stays vibrant and slightly peppery, the pasta holds everything together, and the mozzarella softens just enough to make it creamy without turning heavy. It’s quick, simple, and easy to come back to.
Ingredients
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Ingredient Notes
Use fresh, vibrant arugula—older leaves can be too bitter. Blend the pesto just until combined so it keeps texture instead of turning into a smooth paste. Add olive oil gradually to control consistency. Mozzarella should be slightly softened before serving so it melts gently into the pasta instead of staying firm.
HOW TO MAKE ARUGULA PESTO PASTA WITH MOZZARELLA
- Blend arugula, nuts, garlic, lemon, and olive oil until you get a loose, slightly textured pesto, then season to taste
- Cook the spaghetti in well-salted water until al dente and reserve some pasta water before draining
- Add the hot pasta back to the pot and spoon in the pesto while it’s still warm
- Loosen with a splash of pasta water so the sauce coats evenly instead of clumping
- Toss gently until everything is combined but still light and not overloaded
- Divide into bowls and tear mozzarella over the top so it softens from the heat
- Finish with a drizzle of olive oil and optional chili flakes for contrast
Also worth trying: Rigatoni with Ricotta, Bacon & Pistachios,
Creamy Truffle Pasta,
Spaghetti with Tomatoes & Whipped Ricotta
COMMON MISTAKES
If the pesto tastes bitter, balance it with more oil or a bit of lemon. If the pasta feels dry, not enough pasta water was added. If the mozzarella doesn’t soften, it was too cold. If the sauce feels heavy, too much pesto was used at once.
STORAGE
Best eaten fresh for the brightest flavor. Leftovers can be stored in the fridge for up to 2 days and reheated gently with a splash of water. Add fresh mozzarella after reheating for the best texture.
FAQ
Can I make arugula pesto pasta ahead of time?
Yes, you can prepare the pesto in advance and cook the pasta fresh.
How do I make arugula pesto less bitter?
Add more olive oil, nuts, or a little extra lemon juice.
Can I use regular pasta instead of whole wheat?
Yes, it works just as well and gives a softer texture.
What nuts work best in arugula pesto?
Almonds, walnuts, or cashews all work depending on how rich or mild you want it.
Does mozzarella fully melt in this dish?
No, it softens and becomes creamy without fully melting, which keeps the texture balanced.
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