Welcome to another super easy and fresh pasta recipe, my Spinach and Arugula Pesto Bucatini! If you haven’t heard of Bucatini before, it’s a pasta with a look that’s similar to spaghetti, but has a hole that runs straight down the middle, basically the structure of a macaroni. This amazing pasta practically leaves more sauce to be absorbed in and out of each noodle and I’m all here for it!
Speaking of sauce, something also special about this dish is that it has a no-cook sauce. Usually, my normal pasta recipes aren’t quite like that, however, if you’re looking for a way to skip some heat in your cooking or try something more oil than cream-based, give this delicious recipe a try!
I simply love all of the greens that come with this too, the arugula, spinach, pesto, basil leaves, and olive oil. I feel like I’m a goddess of the Mediterranean when I make this pesto dish, and every bite takes me along a dreamy coastline!
Note, I know that Arugula may have a strong taste for some people, so, if you’re not a fan and wish to opt out of this ingredient, don’t worry. You can just replace it with more spinach and it will still taste amazing.
This recipe easily creates 6 servings of pasta along with 2 cups of sauce, so you might as well enjoy this meal with a few loved ones or save what you can’t eat for later! The more pasta, the merrier.
Let’s get started on your saucy Bucatini, shall we?
Ingredients
-5 oz Arugula Spinach Mix (2.5 oz of each)
-2 large garlic cloves
-1/2 toasted Pine Nuts
-4 large basil leaves
-2 oz grated parmesan
-1 tsp salt
-Juice of 1/2 lemon
-1 cup olive oil
-16 oz bucatini pasta
-1 tbsp sour cream
-1/2 cup pasta water
Pesto Directions
First, cook the Bucatini pasta according to its package directions. You’ll want to save about half a cup of the pasta water for later, once the pasta is done cooking.
In a small skillet, toast the pine nuts on low heat for about 5 minutes, making sure to stir often until nicely golden. Let this cool down completely before your next step.
Then, in a blender or food processor, add all of your greens, pine nuts, garlic, oil, parmesan, lemon and salt. Blend this combination until it’s nicely pureed, and there’s your pesto!
When the pasta is finally done, toss it in a big bowl together with the pesto sauce, sour cream, and the pasta water you saved from earlier. Mix this until well combined and your pesto pasta is ready to serve.
Wasn’t that easy?
This is a super straightforward pesto recipe that doesn’t require much effort to create such a tasty plate. I would love to hear your feedback on how this turned out for you and even suggestions on what other recipes I can make next that you’d like to see! Leave a comment below this post, or interact with me on my Instagram using the handle @mysavorycravings, where I post additional food content that I’d love for you to check out! Feel free to also take a look at my previous recipes if you haven’t already, and stay tuned as there’s a lot more already on the way.
Thank you so much for being here! Enjoy!
Vegetarian Pesto Pasta Recipe
Ingredients
- 2.5 oz Spinach
- 2.5 oz Arugula
- 2 Large Cloves Garlic
- 1/2 cup Toasted Pine Nuts
- 4 Large Basil Leaves
- 2 oz Grated Parmesan
- 1 tsp Salt
- 1/2 Lemon Juice
- 1 cup Olive Oil
- 16 oz Bucatini Pasta
- 1 tbsp Sour Cream
- 1/2 cup Pasta Water
Instructions
- First, cook the Bucatini pasta according to its package directions. You’ll want to save about half a cup of the pasta water for later, once the pasta is done cooking.
- In a small skillet, toast the pine nuts on low heat for about 5 minutes, making sure to stir often until nicely golden. Let this cool down completely before your next step.
- Then, in a blender or food processor, add all of your greens, pine nuts, garlic, oil, parmesan, lemon and salt. Blend this combination until it’s nicely pureed, and there’s your pesto!
- When the pasta is finally done, toss it in a big bowl together with the pesto sauce, sour cream, and the pasta water you saved from earlier. Mix this until well combined and you’re ready to serve.