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+ servings

Arugula Pesto Pasta with Ricotta Cheese

An easy weeknight meal - pasta tossed with arugula pesto and ricotta cheese.


For the Pesto:

  • 2 cups arugula , packed (50 grams)
  • ½ cup walnuts , chopped (55 grams)
  • ½ cup Parmesan cheese , grated (50 grams)
  • 3 garlic cloves
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ⅓-½ cup olive oil (80-120 ml)

For the Pasta:

  • 1 lb capellini or angel hair pasta (455 grams)
  • 3-4 tablespoons pesto
  • ½ cup ricotta cheese (120 grams)


  • To make the pesto, combine the arugula, walnuts, parmesan cheese, garlic, salt and pepper in a food processor. With the food processor running, slowly add the olive oil until the mixture is your desired consistency. You can make it as thin or thick as you like.
  • To prepare the pasta, bring a large pot of salted water to a boil. Add the capellini or angel hair pasta and cool until al dente.
  • Drain the pasta, reserving 1 cup of the pasta water. Toss the pasta with a few tablespoons of the pesto. Add pasta water if necessary to moisten the pesto. Add the ricotta cheese and toss until incorporated.
  • Serve immediately. Garnish with arugula, if desired.
Note: You may not use all of the pesto for this pasta. Store leftovers in the fridge or freezer.


Sodium: 923mg, Calcium: 288mg, Vitamin C: 2mg, Vitamin A: 699IU, Sugar: 4g, Fiber: 5g, Potassium: 407mg, Cholesterol: 25mg, Calories: 828kcal, Saturated Fat: 9g, Fat: 41g, Protein: 26g, Carbohydrates: 90g, Iron: 2mg
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