Bucatini with Arugula Pesto and Heirloom Tomatoes Recipe
Bucatini Pasta with Arugula Pesto and Heirloom Tomatoes. A fast and flavorful weeknight dinner recipe. This Healthy pasta is Vegan!
How to Make the Best Bucatini with Arugula Pesto and Heirloom Tomatoes
This vibrant Bucatini with Arugula Pesto and Heirloom Tomatoes is the perfect weeknight dinner when you want something fresh, flavorful, and on the table in under 30 minutes. The peppery bite of arugula combined with fragrant basil creates a pesto that’s anything but ordinary, while smoked almonds add an unexpected depth that elevates every bite.
The beauty of this dish lies in its simplicity. While the pasta cooks, you can whip up the pesto in minutes—just pulse everything together in a food processor and you’re ready to go. The warm pasta slightly wilts the fresh arugula garnish and softens the sweet heirloom tomatoes, creating a harmony of textures and temperatures.
Best of all, this recipe is naturally vegan without sacrificing any of the rich, satisfying flavors you crave. Skip the romano cheese for a completely plant-based meal, or sprinkle it on top for those who want a touch of salty, nutty goodness. Either way, you’ll be amazed at how a few quality ingredients can come together into something so delicious.
Bucatini with Arugula Pesto and Heirloom Tomatoes
Bucatini Pasta with Arugula Pesto and Heirloom Tomatoes. A fast and flavorful weeknight dinner recipe. This Healthy pasta is Vegan!
Ingredients
Pasta
Arugula Pesto
Garnish
Instructions
Prepare Pasta and Pesto
- Cook pasta according to directions on the package.
- Make the pesto. In a food processor, place garlic and almonds. Pulse 4-5 times. Add basil, arugula and pulse a few more times. Add oil, lemon, salt and pepper. Process until combined, but not too smooth—a little texture is good here.
- Toss with drained warm pasta.
- Garnish with mini heirloom tomatoes (sliced in half), grated romano cheese (optional), a little lemon zest, and fresh arugula leaves.
Notes
- Adjust salt to taste depending on your smoked almonds—some brands are saltier than others.
- This pesto can be made ahead and stored in the refrigerator for up to 5 days.
- For a nut-free version, substitute sunflower seeds for the almonds.
