Grass Greens and Sand Bunker Pesto Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Inspired by the fresh greens and sandy bunkers of a golf course, this pesto pasta combines arugula and toasted pine nuts for a bright and nutty flavor. This Italian-inspired pasta recipe (vegetarian), ready in about 22 minutes, pairs penne pasta, arugula leaves, pine nuts, toasted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil and add 12 oz penne pasta. Cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, combine 3 cups packed arugula, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan cheese, 2 peeled garlic cloves, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper in a food processor. Pulse while streaming in 1/2 cup olive oil until smooth and vibrant.
  3. Step 3: In a large bowl, toss the drained pasta with the arugula pesto, adding reserved pasta water a few tablespoons at a time to loosen the sauce as needed.
  4. Step 4: Gently fold in 1 cup halved cherry tomatoes and 1/4 cup fresh basil leaves for a fresh contrast.
  5. Step 5: Serve warm or at room temperature, garnished with extra Parmesan if desired.

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