Spring Pesto Pasta with Cherry Tomatoes & Arugula

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh pasta dish with a vibrant pesto sauce, cherry tomatoes, and peppery arugula for a burst of spring flavors. This italian-inspired quick meals (vegan) ready in about 35 minutes blends Pasta, Fresh basil, Pine nuts 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.

Prep: 25 min Cook: 10 min Serves 4 Italian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Cook pasta in salted boiling water for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  2. Step 2: In a food processor, pulse basil, pine nuts, garlic, Parmesan, and lemon zest until coarsely chopped. Slowly stream in olive oil until smooth.
  3. Step 3: Toss hot pasta with pesto sauce, adding pasta water as needed to achieve a creamy texture.
  4. Step 4: Spread the pasta on a serving platter, top with halved cherry tomatoes and arugula, then drizzle with remaining olive oil.

Frequently asked questions

How long does Spring Pesto Pasta with Cherry Tomatoes & Arugula take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spring Pesto Pasta with Cherry Tomatoes & Arugula?

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 Spring Pesto Pasta with Cherry Tomatoes & Arugula?

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 Spring Pesto Pasta with Cherry Tomatoes & Arugula 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 Spring Pesto Pasta with Cherry Tomatoes & Arugula vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes