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Fusilli with Arugula Pesto and Sun Dried Tomatoes

Yield: serves 6


Arugula Pesto:

  • 3 garlic cloves, peeled
  • 1/2 cup pine nuts, lightly toasted
  • 4 cups arugula, packed
  • 5 Tablespoons extra virgin olive oil
  • juice from 1 lemon
  • freshly ground black pepper, to taste
  • kosher salt, to taste

Remaining components:

  • 16 oz dry fusilli pasta
  • 1 cup reserved pasta cooking water
  • 6 Tablespoons grated parmesan cheese
  • handful of sun-dried tomatoes, coarsely chopped
  • shaved pecorino romano cheese, to garnish


  • Fill a large pot with water. Salt to taste. Bring to a boil.
  •  In a food processor, mince garlic. Add toasted pine nuts and 1 cup of arugula. Pulse machine until arugula has broken down. Continue to add arugula in batches until finely minced.
  • With the food processor running, add the olive oil in a steady, slow stream. Scrape down bowl as needed to ensure even mixture. Add lemon juice. Season with salt and pepper. Continue to process until mixture is smooth
  • Cook fusilli in the boiling salted water according to package directions. Before draining pasta, reserve 1 cup of pasta water.
  • In a large saute pan, toss the cooked pasta with arugula pesto. Add grated parmesan cheese. Add enough of the reserved pasta water to thin out pesto into a nice cream sauce. Toss until combined. Season with black pepper, to taste. Divide pasta into servings. Top with chopped sun-dried tomatoes and shaved pecorino romano cheese.