Getting your recipe ready...
Fresh Tagliatelle with Arugula Pesto
35min
Total Time
4 people
Servings
Medium
Difficulty
Moderate
Cost
420 kcal
Calories
Fresh Tagliatelle with Arugula Pesto is not just a meal; it’s a delightful experience that combines vibrant flavors with a touch of homemade charm!
Ingredients
4
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup fresh arugula
- 1/3 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic
- Salt, to taste
- Pepper, to taste
Instructions
1
Make the pasta dough by placing the flour on a clean surface, creating a well in the center, and adding the eggs. Gradually combine until a dough forms.
2
Knead the dough for about 8-10 minutes until smooth and elastic, then wrap it in plastic wrap and let it rest for at least 30 minutes.
3
Prepare the arugula pesto by combining arugula, pine nuts, Parmesan, garlic, and a pinch of salt in a food processor. Pulse while slowly drizzling in the olive oil until smooth.
4
Roll out the rested dough to your desired thickness using a pasta maker, then cut into tagliatelle strands.
5
Boil water in a large pot, adding a pinch of salt, and cook the tagliatelle for 2-3 minutes until al dente.
6
Drain the pasta and toss it with the arugula pesto. Season with salt and pepper to taste.
7
Serve immediately, garnished with extra Parmesan and pine nuts if desired.
Kitchen Tools
- Pasta machine or rolling pin
- Food processor
- Large pot
- Colander
- Mixing bowl
You Might Also Like
Pro Tips
Ensure you knead the pasta dough thoroughly for the best texture.
For a creamier pesto, add a tablespoon of cream or yogurt.
Add more olive oil to the pesto if it's too thick to blend.
Troubleshooting
If the dough is too sticky, gradually add more flour while kneading.
If the pesto is too thick, blend in a bit of water or more olive oil.
Recipe Variations
Swap pine nuts for walnuts for a different flavor.
Add sun-dried tomatoes to the pesto for a twist.
Use a mix of herbs like basil and arugula in the pesto.
Healthy Alternatives
Substitute whole wheat flour for all-purpose flour.
Use nutritional yeast instead of Parmesan for a vegan option.
Add spinach or kale to the pesto for extra nutrients.
Serving Suggestions
Pair with a light salad of mixed greens and balsamic dressing.
Serve alongside grilled chicken or shrimp for additional protein.
Top with cherry tomatoes for a burst of flavor.
Nutrition Facts
420
Calories
16g
Protein
50g
Carbs
18g
Fat
3g
Fiber
2g
Sugar
250mg
Sodium
130mg
Cholesterol
Dietary Info
Vegetarian
Lactose-free
Garnish Ideas
Freshly grated Parmesan cheese
Toasted pine nuts
A drizzle of olive oil
Storage
Refrigerate leftover pesto in a sealed container for up to 5 days.
Fresh pasta can be frozen; just ensure it's well-floured and stored in an airtight bag.
Leftover Ideas
Mix leftover pasta with some sautéed vegetables for a quick lunch.
Create a pasta salad by tossing with more pesto and cold vegetables.
Reheat with cream to make a creamy pasta dish.
Common Mistakes to Avoid
Overcooking the pasta can lead to a mushy texture.
Neglecting to rest the dough can result in tough pasta.
Not properly balancing the pesto can make it too oily or too bland.
Frequently Asked Questions
Can I make the pasta ahead of time?
Yes! You can make the pasta dough and refrigerate it for up to 2 days, or freeze it for longer storage.
Is arugula pesto different from traditional pesto?
Yes, arugula gives a peppery flavor which is different from the typical basil used in traditional pesto.
Can I use store-bought pasta?
Absolutely! Store-bought tagliatelle will work, but fresh pasta adds a unique texture.
What can I do with leftover pesto?
Leftover pesto can be used as a spread for sandwiches or a dressing for salads.
Is this recipe suitable for vegans?
It can be made vegan by using nutritional yeast instead of Parmesan and ensuring your pesto ingredients are dairy-free.
Reviews
Emily
Apr 2, 2026
Absolutely loved this recipe! The flavors were so vibrant!
Jason
Apr 11, 2026
It was delicious, but I think I will try adding more garlic next time.
Sarah
Apr 11, 2026
This is my new favorite pasta dish! So easy to make.
Michael
Mar 15, 2026
It was good, but I expected more flavor from the pesto.
Laura
Mar 26, 2026
Perfectly balanced and so fresh. Highly recommend!
Daniel
Mar 18, 2026
Good recipe, but I think the pasta needs a bit more seasoning.
Jess
Mar 17, 2026
The arugula pesto was a game changer! Will make again!
Chris
Mar 20, 2026
Loved the texture of the tagliatelle. So much better than store-bought.
Nina
Apr 8, 2026
My family devoured this! Will be a staple in our home.
Tom
Apr 11, 2026
Pretty good but a little too much oil for my taste.
Olivia
Apr 8, 2026
Very fresh and flavorful! I did add some chicken on top.
Nick
Apr 8, 2026
Taste was great and I loved the ease of this recipe.
Kara
Mar 26, 2026
This recipe made me feel like a chef! So fancy!
Matt
Apr 4, 2026
The perfect weeknight meal. So quick and satisfying!
Abby
Apr 9, 2026
Really enjoyed it! Might try different nuts in the pesto next time.
Liam
Mar 29, 2026
Fabulous recipe! Every bite was delicious!
