THE BLOSSOM BITE
About the Recipe
**Arugula Pesto Pasta with Cherry Tomatoes** is a quick, light, and nutrient-packed dish. While the pasta cooks, you can whip up a creamy, flavorful pesto made with arugula, buffalo ricotta, and almonds. This dish is not only delicious but also a great source of iron, minerals, fiber, and healthy fats—perfect for anyone looking for a balanced yet indulgent meal with minimal effort.
Ingredients
7 oz pasta
3.5 oz fresh arugula
2 oz buffalo ricotta (or another creamy cheese of your choice)
0.7 oz almonds (or pine nuts, if preferred)
2 tsp extra virgin olive oil
3.5 oz cherry tomatoes
Salt to taste
Preparation
Step1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
Step2
While the pasta cooks, wash the arugula and pat it dry. Place it in a blender along with the almonds, some of the cherry tomatoes, buffalo ricotta, garlic (if you like), extra virgin olive oil, and a pinch of salt. Blend until smooth and creamy.
Step3
Wash and slice the remaining cherry tomatoes in half.
Step4
Drain the pasta al dente, reserving some of the cooking water. Transfer the pasta to a large bowl and add the pesto. Mix well, adding a little cooking water if needed to achieve a creamy texture.
Why I Love This Dish
This dish has won me over with its simplicity and perfect balance. I adore the slightly bitter taste of arugula, which pairs beautifully with the delicate creaminess of buffalo ricotta and the crunchy touch of almonds. It’s a recipe that makes me feel good: healthy, balanced, and packed with nutrients. It’s the perfect example of how to create flavorful dishes with minimal effort while making the most of the time we have..