Pesto Pasta with Cherry Tomatoes and Arugula
A quick and vibrant pasta dish tossed in basil pesto, with sweet cherry tomatoes and peppery arugula. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 12g
Ingredients
- 12 oz farfalle pasta
- ½ cup basil pesto
- 1 pint cherry tomatoes
- 2 cups arugula
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Cook farfalle in salted boiling water until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, halve the cherry tomatoes. Heat olive oil in a large skillet over medium heat.
- 3
Add tomatoes to the skillet and sauté until they start to soften, about 3-4 minutes. Season with salt and pepper.
- 4
Add the drained pasta to the skillet, then turn off the heat. Stir in the pesto, adding a splash of pasta water to loosen the sauce.
- 5
Add the arugula and toss until it wilts slightly, about 1 minute. Serve immediately.
- 6
Optional: top with grated Parmesan or a squeeze of lemon if you have them.
Tools you’ll need
- large pot
- colander
- large skillet
- measuring cups
- knife
- cutting board
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