Cold Fusilli Arugula Pesto

The perfect make-ahead summer pasta — peppery arugula pesto, sweet cherry tomatoes, and al dente fusilli in a bowl you can pack for picnics, potlucks, or lunch the next day.

Amount	Ingredient
1 lb	Fusilli or other short twisted pasta
1/2 cup	Reserved pasta water
2 cups	Cherry tomatoes, halved
Extra Parmigiano	For serving

For the Pesto

For the Pasta

🥘 Equipment

• Food processor
• Large pot (6-qt)
• Colander
• Large mixing bowl

📋 Preparation

Step 1: Start the Pasta

Bring a large pot of generously salted water to a boil. Add fusilli and cook until al dente (about 1 minute less than package directions — the pasta will absorb dressing as it cools).

Step 2: Make the Pesto

While the pasta cooks, combine in a food processor: arugula, grated Parmigiano, toasted almonds, garlic, and salt. Pulse until coarsely chopped.

With the motor running, drizzle in the olive oil in a steady stream. Process until smooth but with a bit of texture — you want a rustic pesto, not a baby-food puree.

Taste and adjust: add more salt or a squeeze of lemon if needed.

Step 3: Dress the Pasta

Drain the pasta, reserving 1/2 cup of the starchy water. Immediately transfer the hot pasta to a large mixing bowl.

Add the arugula pesto and toss to coat. The heat from the pasta will bloom the pesto's flavor. Add a splash of pasta water if it seems thick.

Step 4: Add the Tomatoes

Fold in the halved cherry tomatoes gently. The residual heat will soften them slightly without turning them mushy.

Step 5: Chill

Let the pasta cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to 2 days). The flavors meld and deepen as it sits.

Step 6: Serve

Serve cold or at room temperature. Top with extra Parmigiano and a drizzle of olive oil.

🧑‍🍳 Chef's Tips

• Toast the almonds: A quick 3-minute toast in a dry skillet transforms the pesto from good to unforgettable. It adds warmth and depth.
• Don't rinse the pasta: The starch on the surface helps the pesto cling. Rinsing makes it slippery.
• Make the pesto ahead: Arugula pesto keeps in the fridge for up to a week. Just pour a thin layer of olive oil on top to prevent oxidation.
• Room-temp serving: If making for a party, take the pasta out of the fridge 20 minutes before serving. Cold dulls flavor; room temperature lets the arugula and tomatoes shine.

💡 Variations

• Add burrata: Tear a ball of burrata over each serving for a creamy finish.
• Swap the nuts: Pine nuts, walnuts, or pistachios all work beautifully. Toasted walnuts add an earthy twist.
• Add protein: Diced grilled chicken, flaked tuna, or chickpeas make it a complete meal.
• Gluten-free: Use gluten-free fusilli — the pesto dressing works perfectly with any pasta shape.

❄️ Storage & Freezing

Method	Details
Fridge	Up to 3 days in an airtight container. The pesto may darken slightly — that's OK.
Freezer	Freeze the pesto alone (without pasta) for up to 3 months. Thaw and toss with freshly cooked pasta.

🍷 Wine Pairing

• Verdicchio — crisp, with a pleasant almond finish that mirrors the pesto
• Sauvignon Blanc — herbaceous notes complement the peppery arugula
• Rosé di Bolgheri — dry, fruity, perfect for summer pasta salads

📊 Nutrition (per serving)

Calories	Protein	Fat	Carbs	Fiber
475	14 g	22 g	54 g	5 g

🔗 Related Recipes

• Penne alla Vodka
• Spaghetti with Simple Tomato Basil Sauce
• Fusilli with Pesto, Green Beans & Potatoes
• Lemon Spaghettini

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.