Arugula and almond pesto pasta

By the GetYourMacros team · 31 August 2026

A vibrant wholewheat pasta dish tossed with a zesty homemade rocket and almond pesto, topped with fresh cherry tomatoes.

• Time 15 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, tree nuts

Ingredients (1 serving)

• 75 g Wholegrain pasta
• 50 g Rocket
• 15 g Almonds
• 20 g Parmesan
• 120 g Cherry tomatoes
• 5 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the wholewheat pasta until al dente.
2. While the pasta cooks, wash the rocket and pat it dry thoroughly.
3. In a blender or food processor, combine the rocket, almonds, parmesan, garlic, and olive oil.
4. Pulse until you reach a creamy but slightly textured consistency, adding a tablespoon of pasta cooking water if needed.
5. Wash and halve the cherry tomatoes, then place them in a large serving bowl.
6. Drain the pasta, reserving a small cup of the cooking water.
7. Toss the pasta with the arugula pesto and the cherry tomatoes, adding a splash of the reserved water to make it extra creamy.
8. Serve immediately, garnishing with a few extra rocket leaves if desired.

Tips

• For a more intense flavor, lightly toast the almonds in a pan for 2 minutes before blending them.
• If you're meal prepping, keep the pesto and pasta separate until you're ready to eat to maintain the bright green color.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.