Arugula Pesto Rigatoni With Fresh Arugula, Basil, Garlic, Lemon Juice, Pine Nuts, and Cherry Tomatoes (Simple & Flavorful Vegan Pasta)

This is the kind of weeknight pasta that tastes like a restaurant dish but takes less than 30 minutes to make. Peppery arugula blends with basil, lemon, and garlic to create a bright, punchy pesto that clings beautifully to ridged rigatoni. Toasted pine nuts add richness, while cherry tomatoes bring juicy sweetness for balance.

It’s satisfying, fresh, and completely plant-based. Make it once, and it’ll become part of your regular rotation.

Arugula Pesto Rigatoni with Blistered Cherry Tomatoes (Simple & Flavorful Vegan Pasta)

The Flexi Vegan

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 12 ounces rigatoni
• 3 cups fresh arugula (loosely packed), plus extra for garnish
• 1 cup fresh basil leaves (loosely packed)
• 2 cloves garlic (start with 2; add a third if you love garlic)
• 1/3 cup pine nuts (lightly toasted)
• 1 large lemon (zest and 2–3 tablespoons juice)
• 1/2 cup extra-virgin olive oil (plus more as needed)
• 1/4–1/2 cup pasta cooking water (as needed)
• 1–1 1/4 teaspoons kosher salt (divided, to taste)
• Freshly ground black pepper
• 1–2 cups cherry tomatoes, halved
• Optional: 2 tablespoons nutritional yeast for a cheesy note, red pepper flakes for heat

Instructions

 

• Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts for 3–4 minutes until golden and fragrant. Shake the pan often. Transfer to a plate to cool.
• Boil the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until just al dente. Reserve at least 1 cup of pasta water before draining.
• Make the pesto base: In a blender or food processor, add arugula, basil, garlic, cooled pine nuts, lemon zest, lemon juice, 1 teaspoon salt, and a few grinds of pepper.
• Blend with oil: With the machine running, stream in olive oil until smooth and creamy. If using, add nutritional yeast. Adjust seasoning with more lemon, salt, or pepper. If it’s too thick, add a splash of pasta water to loosen.
• Warm the tomatoes: In the same pasta pot or a skillet, add a drizzle of olive oil and the halved cherry tomatoes with a pinch of salt. Cook 2–3 minutes just until they start to soften and release juice. Don’t overcook.
• Combine: Return drained rigatoni to the pot with tomatoes. Add pesto and 1/4 cup pasta water. Toss over low heat for 1–2 minutes until glossy and well coated. Add more water as needed for a silky sauce.
• Finish and serve: Taste and adjust with extra lemon, salt, and pepper. Top with extra arugula, more toasted pine nuts, and red pepper flakes if you like heat. Serve immediately.

Why This Recipe Works

• Peppery meets creamy: Arugula’s natural bite is mellowed by olive oil, nuts, and pasta starch, giving you a silky, flavorful sauce.
• Bright acidity: Lemon juice and zest wake up the pesto and keep it from tasting heavy.
• Textural contrast: Toasted pine nuts and burst cherry tomatoes add crunch and juiciness in every bite.
• Rigatoni = sauce magnet: The ridges and hollow shape grab the pesto so it coats the pasta evenly.
• Fast and flexible: Most of the work happens in the blender while the pasta cooks, and you can swap ingredients based on what you have.

Ingredients

• 12 ounces rigatoni
• 3 cups fresh arugula (loosely packed), plus extra for garnish
• 1 cup fresh basil leaves (loosely packed)
• 2 cloves garlic (start with 2; add a third if you love garlic)
• 1/3 cup pine nuts (lightly toasted)
• 1 large lemon (zest and 2–3 tablespoons juice)
• 1/2 cup extra-virgin olive oil (plus more as needed)
• 1/4–1/2 cup pasta cooking water (as needed)
• 1–1 1/4 teaspoons kosher salt (divided, to taste)
• Freshly ground black pepper
• 1–2 cups cherry tomatoes, halved
• Optional: 2 tablespoons nutritional yeast for a cheesy note, red pepper flakes for heat

Instructions

1. Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts for 3–4 minutes until golden and fragrant. Shake the pan often.Transfer to a plate to cool.
2. Boil the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until just al dente. Reserve at least 1 cup of pasta water before draining.
3. Make the pesto base: In a blender or food processor, add arugula, basil, garlic, cooled pine nuts, lemon zest, lemon juice, 1 teaspoon salt, and a few grinds of pepper.
4. Blend with oil: With the machine running, stream in olive oil until smooth and creamy.If using, add nutritional yeast. Adjust seasoning with more lemon, salt, or pepper. If it’s too thick, add a splash of pasta water to loosen.
5. Warm the tomatoes: In the same pasta pot or a skillet, add a drizzle of olive oil and the halved cherry tomatoes with a pinch of salt.Cook 2–3 minutes just until they start to soften and release juice. Don’t overcook.
6. Combine: Return drained rigatoni to the pot with tomatoes. Add pesto and 1/4 cup pasta water.Toss over low heat for 1–2 minutes until glossy and well coated. Add more water as needed for a silky sauce.
7. Finish and serve: Taste and adjust with extra lemon, salt, and pepper. Top with extra arugula, more toasted pine nuts, and red pepper flakes if you like heat. Serve immediately.

How to Store

• Refrigerate: Store leftover pasta in an airtight container for up to 3 days. Add a splash of water or olive oil when reheating to revive the sauce.
• Pesto ahead: Make the pesto up to 3 days in advance and refrigerate with a thin layer of olive oil on top to prevent browning.
• Freeze: Freeze pesto (not the pasta) in small containers or ice cube trays for up to 2 months. Thaw in the fridge and whisk in fresh lemon to brighten.

Health Benefits

• Leafy greens boost: Arugula is rich in vitamin K, folate, and antioxidants that support bone and heart health.
• Healthy fats: Olive oil and pine nuts provide monounsaturated fats that support brain and heart function.
• Plant-based protein and fiber: Pine nuts and whole-grain rigatoni (if you choose it) add staying power and gut-friendly fiber.
• Low dairy, high flavor: Keeping it vegan reduces saturated fat while still delivering depth through nuts, lemon, and herbs.

Pitfalls to Watch Out For

• Overcooking the pasta: Al dente is key; mushy pasta won’t hold the sauce well.
• Skipping pasta water: This starchy liquid helps the pesto emulsify and cling to rigatoni.
• Burning the nuts: Pine nuts go from golden to bitter fast.Watch closely.
• Too much garlic: Raw garlic is potent. Start small and adjust after tasting.
• Flat flavor: If it tastes dull, add more lemon, salt, or a pinch of red pepper flakes to wake it up.

Alternatives

• Nut swaps: Use walnuts, almonds, pistachios, or sunflower seeds (nut-free) instead of pine nuts.
• Greens swap: Try baby spinach, kale (blanch first), or more basil if you’re out of arugula.
• Pasta shapes: Penne, fusilli, or shells work well. Choose gluten-free if needed.
• Creamier pesto: Blend in 1–2 tablespoons of tahini or vegan cream cheese for extra body.
• Added protein: Toss in white beans, crispy tofu, or toasted chickpeas.

FAQs

Can I make this without a food processor?

Yes.

Use a blender, or finely chop the greens, nuts, and garlic by hand, then stir in olive oil, lemon, and seasonings. The texture will be more rustic but still delicious.

Do I need to blanch the arugula?

No. Baby arugula blends smoothly without blanching.

If using mature arugula with tougher stems, remove the thickest stems or pulse longer.

How do I prevent the pesto from turning brown?

Use fresh lemon juice, avoid overheating it, and store with a thin layer of olive oil on top. Press plastic wrap directly onto the surface if storing overnight.

What if my pesto is bitter?

Balance it with more lemon juice, a pinch of salt, or a small splash of maple syrup. Also check that your pine nuts weren’t over-toasted.

Can I serve this cold?

Yes.

It makes a great pasta salad. Rinse the cooked pasta under cool water, toss with pesto, then fold in tomatoes and extra arugula right before serving.

Your New Go-To Pasta

Arugula pesto rigatoni is bright, bold, and effortless. With simple ingredients and smart technique, you get a silky sauce that tastes fresh and lively every time.

Keep this recipe in your back pocket for quick dinners, meal prep, or when you want something impressive with minimal fuss. It’s a vegan pasta that truly satisfies.

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