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Creamy Pesto Pasta with Arugula and Tomatoes
Prep Time
5 mins
Cook Time
15 mins

Creamy pesto pasta is the perfect weeknight meal. It only takes 5 ingredients and about 20 minutes to get this sophisticated, flavor-packed pasta dish on the table!

Serves: 4
  • 1 lb. Pasta, I like Farfalle, Penne, or Fusilli
  • Kosher Salt, for salting the water
  • ½ Cup Pesto*
  • 4 oz. Goat Cheese*, cut into pieces
  • 2 Cups Fresh Arugula, spinach works well too
  • 8 oz. Cherry Tomatoes, halved
Optional Garnishes:
  • Freshly Grated Parmigiano Reggiano
  • Torn Basil Leaves
  1. Bring a large pot of water to a boil and salt it generously. Stir in the pasta and cook it until al dente. Drain the pasta, reserving 2 cups of the pasta water.
  2. Add the pasta back into the hot pot and toss with the pesto and goat cheese until the pasta is well coated and the goat cheese melts. Add pasta water as needed to make it saucy.
  3. Toss in the arugula and cherry tomatoes and let the arugula just start to wilt. Taste for seasoning, adding salt and pepper if needed.
  4. Serve the pasta topped with lots of parm and torn basil, if desired. Yum!
Recipe Notes

*Homemade or store-bought is fine!


*If you don’t like goat cheese, you can substitute cream cheese or even a ½ cup of heavy cream.