Grass Greens and Sand Bunker Pesto Pasta
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 (vegetarian) ready in about 22 minutes blends penne pasta, packed arugula leaves, pine nuts, toasted into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 12 oz penne pasta
- 3 cups packed arugula leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves
Instructions
- 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.
- 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.
- 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.
- Step 4: Gently fold in 1 cup halved cherry tomatoes and 1/4 cup fresh basil leaves for a fresh contrast.
- Step 5: Serve warm or at room temperature, garnished with extra Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grass Greens and Sand Bunker Pesto Pasta take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grass Greens and Sand Bunker Pesto Pasta?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grass Greens and Sand Bunker Pesto Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grass Greens and Sand Bunker Pesto Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grass Greens and Sand Bunker Pesto Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
