Bucatini with Arugula-Pistachio Pesto

Updated: Jul 6, 2019


When I'm looking for a quick and delicious meal pasta with pesto generally comes to mind. I always have a stash of pesto in my freezer so dinner comes together in minutes. During the summer months I also throw this together as a quick side dish since it's as good room temperature as it is hot. Give it a try and I am sure you will love it.


Ingredients for Bucatini with Arugula-Pistachio Pesto


1 - 1 1/2 cups Arugula-Pistachio Pesto, click HERE for Arugula-Pistachio Recipe

1 pound bucatini cooked according to package directions

grated parmesan cheese

Kosher salt

black pepper


Time-Saving Tip: Prepare the Pesto in advance. It keeps in the refrigerator for days and freezes very well.


Let's see what we need.



We're ready to cook.



Boil the pasta according to directions on the box. Don't forget to salt the water. It really does flavor the pasta. Once the pasta is drained add as much of the pesto as you want. Start with a little, toss and then add some more. It's easy to add more but you can't take away; season with salt and pepper.



It's ready! Serve with the grated parmesan, and you have the most scrumptious pasta dish. Bucatini with Arugula-Pistachio Pesto has become my new go-to recipe for when I have unexpected guests drop by or if I'm looking for an easy and delicious side dish to go with anything grilled.


Enjoy!


2 comments

2018 Cranberry Walk