Pasta with Arugula Pesto

Pasta with Arugula Pesto

Linguine with an arugula-garlic sauce.

2 servings
Preparation 5 min
Cooking 10 min

520 calories per serving 


160 g gluten free/wheat free spaghetti    
1/3 cup Pesto Sauce with Arugula (Recipe)   85 mL
3 tbsp pasta cooking water   45 mL
2 tbsp milk, partly skimmed, 2%   30 mL
1 pinch salt [optional]   0.1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, put the pesto sauce in a small bowl. Add the salt (as per the quantity specified in the Pesto Sauce recipe), milk and specified amount of pasta cooking water, which will warm up the sauce and dilute it a bit.
  3. Put the drained linguine back into the pasta cooking pot, add the sauce, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (140g)


% DV*

* DV = Daily Value




25 g

38 %

Saturated 4 g
+ Trans 0 g

20 %


5 mg


210 mg

9 %


61 g

20 %


3 g

13 %


4 g


11 g

Vitamin A

8 %

Vitamin C

4 %


15 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: servings
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

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Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Folacin, Magnesium, Manganese, Omega-3, Omega-6, Vitamin A, Vitamin B12, Zinc
Good source of :
Iron, Phosphorus, Potassium
Excellent source of :
Vitamin E, Vitamin K

More info

This recipe is in the following categories: Nuts | Pasta | Vegetables | Main courses/Entrées | Halal | High Iron | Kosher | Source of Omega-3 | Vegetarian | Italian

Pesto Sauce with Arugula

Pesto Sauce with Arugula

An arugula sauce with olive oil, garlic, walnuts, and Parmesan cheese.

This rather special "pesto" where basil is replaced by arugula, may be used on pasta or to accompany grilled meats.

185 ml (0.75 cup)
Preparation 20 min


1 bunch arugula   150 g
2 cloves garlic    
1/2 cup walnuts   50 g
1/2 cup Parmesan cheese, grated   26 g
1/3 cup extra virgin olive oil   85 mL
1/4 tsp salt, to be added at the last minute   1 g

Before you start

A blender or food processor will be very useful to make the sauce.


  1. Rinse the arugula well. Remove and discard any thick stems and the large leaf veins, then coarsely chop the leaves.
  2. Drop the garlic and walnuts into a food processor and finely chop them. Stop the motor, add the arugula, then process until it is finely chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick consistency is achieved. It is preferable to add the salt only later, when using the sauce, to avoid the darkening.
  3. Transfer the pesto to a small bowl, cover with a plastic wrap and chill until ready to use.


The pesto keeps up to 7 days in the refrigerator or 2 months in the freezer.

This recipe is in the following categories: Nuts | Vegetables | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook | Italian

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