There is something truly special about a dish that bursts with fresh, vibrant flavors while remaining simple to make, and this Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe is exactly that. The peppery bite of arugula combined with the rich, nutty cashew pesto and tangy sun-dried tomatoes creates a delightful harmony that feels both elegant and comforting. Whenever I crave a quick yet impressive meal, this recipe never fails to satisfy my taste buds and brighten up the dining table.

Ingredients You’ll Need

The image shows ingredients for a pasta dish arranged neatly on a white marbled surface. In the center, there is a bowl filled with fresh, bright green arugula leaves. Above it is a clear glass bottle of golden olive oil. To the right of the arugula, there are two white containers for salt and pepper standing next to each other. Below them lies a bundle of uncooked pale yellow pasta tied with string. On the bottom left, a wooden bowl holds light brown cashews. Above the cashews is a single clove of garlic with a pale pinkish peel. Next to the garlic is a stainless steel grater with a solid block of light yellow parmesan cheese on it. Above the parmesan is a small bowl filled with deep red sun-dried tomatoes. The layout forms a balanced, colorful display of raw ingredients against the bright white marbled background photo taken with an iphone --ar 4:5 --v 7

You don’t need a long list of complicated ingredients to create this flavorful Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe. Each component plays a vital role, whether it’s the creamy texture from the cashews, the zing from the sun-dried tomatoes, or the peppery freshness of arugula that brings everything together beautifully.

½ lb (8oz/220 grams) pasta: Choose your favorite variety; penne or fusilli work wonderfully for holding the pesto.

4 cups (80 grams) baby arugula, washed: The star leafy green that brings peppery brightness to the pesto.
⅓ cup (40 grams) sun-dried tomatoes, drained: Adds a sweet, tangy burst of concentrated tomato flavor.
¼ cup (30 grams) cashews: Provides a rich and creamy base for the pesto with a subtle nuttiness.

1 garlic clove, sliced: Infuses an aromatic depth that liven up the pesto.
⅓ cup (30-40 grams) grated parmesan cheese: Brings salty umami that perfectly balances the other ingredients.
¼ tsp fine salt: Enhances all the natural flavors in the dish.

⅛ tsp black pepper: Adds a delicate warmth and spice.
¼ cup (60 ml) extra virgin olive oil: Smooths the pesto and adds a fruity richness.
¼ cup (60 ml) pasta cooking water: Helps adjust pesto to a luscious, silky consistency and ties pasta and sauce together.

How to Make Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe

Step 1: Cook the pasta

Bring a large pot of generously salted water to a rolling boil and add your pasta. Cook it until just al dente, meaning tender yet with a little bite left. Around the last moments of cooking, scoop out a cup of the starchy pasta water and set it aside. This magic liquid will be essential later for achieving the perfect pesto texture. Drain the pasta and return it back to the pot to keep warm.

Step 2: Prepare the arugula pesto sauce

While the pasta cooks, gather your arugula, parmesan, garlic, cashews, sun-dried tomatoes, salt, and pepper in a food processor. Pulse quickly for just a few seconds to create a coarse, chunky pesto texture—don’t over-blend because you want some texture to remain. Scrape down the sides if needed, then add the extra virgin olive oil and ¼ cup of the reserved pasta water. Blitz again briefly to emulsify everything into a creamy, slightly loose sauce. Taste and adjust seasoning as you like.

Step 3: Combine pasta and pesto

Pour the luscious arugula pesto over the drained pasta in your pot. Toss everything together thoroughly, using extra pasta water as needed to reach a moist and juicy consistency that clings to each pasta piece. This is the magic moment when the flavors and textures mingle beautifully.

Step 4: Serve and enjoy

Dish the pasta into bowls and feel free to add a finishing touch of freshly grated parmesan cheese or an extra drizzle of good olive oil. This Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe shines best when served immediately, warm and aromatic.

How to Serve Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe

The image shows two close-up views of a green sauce with a coarse, chunky texture, made from finely chopped herbs and nuts. On the left side, a wooden spoon is lifting a thick scoop of the sauce from a clear glass bowl that reveals the sauce's slightly moist consistency and speckled green, yellow, and light brown colors. On the right side, the sauce fills a simple, round white wooden bowl, showing the texture clearly with small lumps of nuts and herbs mixed together. The dish is set on a white marbled surface, highlighting the fresh green color of the sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few more freshly grated parmesan shavings on top instantly elevates the dish, lending bursts of savory umami with every bite. A small handful of toasted cashews scattered over the plate adds delightful crunch and extra nutty flavor. If you like a bit of freshness, a light sprinkle of lemon zest or some fresh basil leaves complements the peppery arugula beautifully.

Side Dishes

This pasta pairs perfectly with a crisp green salad dressed with lemon vinaigrette, which cuts through the creamy pesto richness. Garlic bread or a crusty baguette is also a wonderful companion, ideal for soaking up every last drop of that flavorful sauce. For a heartier option, roasted seasonal vegetables bring wonderful color contrast and texture to the table.

Creative Ways to Present

For a dinner party, consider serving this pasta in individual shallow bowls garnished with microgreens and edible flowers for an elegant touch. Or layer the pasta in a glass casserole dish topped with extra parmesan and lightly broil for a minute to create a delicate golden crust. Another fun idea is to serve it cold the next day as a refreshing pasta salad—just add a splash of olive oil and some extra fresh arugula for brightness.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe, store them in an airtight container in the refrigerator for up to 2 days. The flavors will still be vibrant, but the pesto may thicken slightly. Adding a little olive oil before storing helps keep everything luscious.

Freezing

Because this pasta contains fresh greens and cheese, freezing isn’t ideal as it can affect the texture and freshness of the pesto. However, if needed, freeze only the cooked pasta (without the pesto) and prepare fresh pesto when ready to eat. Toss them together just before serving for best results.

Reheating

To reheat, gently warm the pasta in a skillet over low heat. Add a splash of water or olive oil to rejuvenate the sauce and prevent it from drying out. Stir continuously until heated through. Microwave reheating works too—use short bursts and stir often to keep the pesto sauce vibrant and creamy.

FAQs

Can I use other nuts instead of cashews?

Absolutely! While cashews offer a smooth creaminess, you can substitute with almonds, walnuts, or pine nuts to bring a different flavor profile and texture to your pesto.

Is it necessary to use sun-dried tomatoes?

Sun-dried tomatoes add a wonderful sweet-tart punch that balances the peppery arugula. If you can’t find them, roasted cherry tomatoes or even fresh tomatoes can work, but the flavor won’t be quite as intensified.

Can this recipe be made vegan?

Yes! Simply swap the parmesan cheese with a vegan alternative or nutritional yeast for a cheesy flavor without dairy.

What type of pasta works best?

Short pasta like penne, fusilli, or farfalle are great as they catch the pesto well. However, you can use spaghetti or linguine if that’s what you have on hand—the sauce coats them beautifully too.

How do I keep the pesto from turning bitter?

Blend the arugula gently and avoid over-processing. Using fresh, high-quality olive oil and balancing the flavors with salt, cheese, and sun-dried tomatoes will help maintain a bright, fresh taste without bitterness.

Final Thoughts

This Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe has quickly become one of my go-to dishes when I want something healthy, flavorful, and comforting all at once. It’s a perfect weeknight dinner that feels special enough for guests but comes together fast with minimal fuss. I hope you enjoy making and eating it as much as I do—it’s truly a celebration of simple, fresh ingredients coming together in harmony.

Arugula Pasta with Sun-Dried Tomatoes and Cashew Pesto Recipe

Ingredients You’ll Need