Bucatini Pasta With Arugula Pesto And Burrata
This easy Bucatini Arugula Pesto Pasta recipe is loaded with herby garlic flavor, fresh tomatoes, and creamy burrata for a restaurant-worthy meal or side dish at home.
This fresh summer pasta combines thick, bucatini noodles with a homemade arugula pesto that's packed with flavor. Unlike traditional basil pesto, arugula brings a peppery, slightly earthy bite that adds depth and complexity to the sauce while still tasting bright and fresh.
Sweet cherry tomatoes add a burst of freshness throughout, while creamy burrata cheese gives each bite a rich finish. It's simple enough for a weeknight dinner or side dish, but beautiful enough to serve to your friends and family at your next gathering.
One of my favorite things about creating recipes is that so many of them begin with someone I love. A craving, a family tradition, or a favorite ingredient often becomes the inspiration for a new dish to share here.
My daughter Avery has always been a huge pesto fan. You'll find her spreading it over avocado toast, layering it into turkey melts, or tossing it with a bowl of hot pasta whenever she gets the chance. Her love of pesto is what inspired me to share this Bucatini Arugula Pesto Pasta recipe.
Watch Me Make It
Ingredients You Need
See the full list and measurements in the printable recipe card below.
- Pasta- This can be any medium shape pasta or spaghetti noodle. Bucatini is thicker and hallow in the center. It's hearty and the sauce coats each noodle perfectly.
- Cherry tomatoes offer a pop of juiciness. This is a great recipe to use summer ripe tomatoes.
- Burrata cheese is a silky and buttery mozzarella that makes any salad shine. Mozzarella pearls are also a great option.
- Basil for a fresh classic taste.
- Arugula pesto- Fresh garlic, almonds, baby arugula, parmesan cheese, lemon juice, olive oil, salt and pepper
- Red pepper flakes to garnish for a touch of heat.
- Toasted almonds to garnish (optional)
Step By Step How To Make Arugula Pesto Pasta
- Step One- Cook your pasta according to the package directions just over al dente. Reserve 1 cup pasta water, then drain pasta and set aside.
- Step Two- In a food processor add garlic and almonds. Pulse until coarsely chopped.
- Step Three- Add arugula, parmesan cheese, and lemon juice to the blended almonds and pulse again until finely chopped.
- Step Four- Slowly drizzle in olive oil while the food processor is running and continue to blend until desired texture.
- Step Five- Add arugula pesto to the pasta with a touch of reserved pasta water and toss to combine. Continue to add water as needed for a creamy texture, then add in part of the cherry tomatoes and fresh basil.
- Step Six- Transfer the pasta to a serving bowl and top with fresh tomatoes, burrata cheese, sliced toasted almonds (optional) red pepper flakes, and garnish with extra basil, fresh parm, and arugula if desired.
Ang's Helpful Tips
- Don't skip the pasta water. Reserved pasta water helps emulsify the pesto and creates a silky, restaurant-quality sauce.
- Taste and adjust. Because arugula and pesto varies in intensity, taste your pesto before tossing and adjust with extra lemon juice, Parmesan, olive oil, or salt and pepper as needed.
- Use more or less garlic to taste. Everyone has a preference when it comes to garlic flavor. This arugula pesto is on the garlicky side so use less if you want a mild garlic flavor.
Serving Suggestions
This pasta dish can easily serve as a vegetarian meal, or serve alongside one of these options:
- Simple Grilled Chicken Breasts
- Easy Chicken Piccata
- Crunchy Lemon Parmesan Salad
- Quick Chicken Parmesan
- 20-Minute Caprese Chicken
- Copycat Olive Garden Salad Recipe
Make Ahead
Homemade arugula pesto can be stored in an airtight container in the refrigerator for up to 4 days. Place a thin layer of olive oil on top to help preserve freshness. When ready to serve, cook the pasta, reserve pasta water, and proceed with the steps instructed in the recipe card below.
Can I Freeze Arugula Pesto?
Yes. Freeze the pesto separately for up to 3 months and thaw overnight in the refrigerator before using.
Can I Swap Out Arugula For Basil?
Yes! Arugula has a earthy, peppery taste. If you want a traditional pesto flavor, use fresh basil instead or try my Almond Pesto.
Want More Ideas To Use Arugula Pesto?
Arugula pesto is just as versatile beyond a bowl of pasta. Spread it on sandwiches and wraps for a peppery burst of flavor, spoon it over grilled chicken, fish, or roasted vegetables, or use it as a sauce for homemade pizza and flatbreads. It also makes a delicious dip for fresh vegetables and crusty bread, and can be stirred into scrambled eggs, bowls, or soups for an easy flavor boost. Keep a jar in the refrigerator and you'll find plenty of ways to add its bright, herby flavor to everyday meals.
Love Pesto? Try These Next:
- Creamy Pesto Pasta Salad
- Roasted Turkey Pesto Sandwich
- Pesto Chicken Sheet Pan Meal
- Cilantro Pesto Cauliflower Rice
Bucatini Pasta Arugula Pesto with Burrata
Equipment
- large pot
- medium bowl
- 8 cup food processor
Ingredients
Arugula pesto
- 2 small garlic cloves roughly chopped use more or less garlic depending on taste
- ⅓ cup slivered almonds or use pine nuts or walnuts
- 2 cups packed baby arugula
- ¾ cup parmesan cheese, freshly grated
- 1 medium lemon juiced, about 2-3 tablespoons
- ½ cup extra virgin olive oil
- salt and pepper to taste
Additional ingredients
- 12 ounces medium pasta I use bucatini-spaghetti shape pasta
- 1 cup reserved pasta water
- 1 ½ cups cherry tomatoes, halved and divided
- ¼ cup fresh basil, roughly chopped or torn in pieces
- 2-3 burrata balls or use 8 oz package of mozzarella pearls
- ¼ cup parmesan cheese, freshly grated
- pinch of red pepper flakes optional
- ¼ cup toasted slivered almonds optional
- fresh arugula to garnish optional
Instructions
- Start by cooking pasta according to the package directions 1-minute over al dente. Reserve 1 cup pasta water before draining the pasta. Drain the pasta but don't rinse. Place the pasta back in the pot and set aside.
- Meanwhile, to a food processor add garlic and ⅓ cup slivered almonds. Pulse a few times until coarsely chopped.
- Next add arugula, ¾ cup parmesan cheese, lemon juice, and pinch of salt and pepper. Pulse again until finely chopped.
- With the processor on, slowly drizzle in olive oil using the feeding tube until creamy and mostly smooth. Taste for seasonings then add the pesto to the pasta in the pot.
- Before tossing the pasta add ½ cup reserved pasta water. Use tongs to gently toss the pasta with the pesto. The starchy water will create a silky sauce. Use more water to maintain a creamy consistency.
- Next toss in 1 cup cherry tomatoes and ¼ cup fresh basil. Toss again, then transfer pasta to a serving bowl.
- Top with remaining ½ cup tomatoes, ¼ cup toasted slivered almonds (if desired) and burrata cheese.
- Optional - Garnish the top with a pinch of red pepper flakes, a few fresh arugula leaves, and freshly grated parmesan cheese.
Notes
Nutrition
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