Arugula Pesto Cavatappi with Cherry Tomatoes - 2 Guiding Stars
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Although you can also use whatever pasta you have on hand, cavatappi’s corkscrew shape is perfect for holding on to a fresh pesto and pairing with cherry tomatoes. Arugula brings a spicy, musty bite to pesto. If that’s not your sauce, feel free to swap in your favorite leafy green or herb.

Tip: The color and shape of this dish make it brilliant for kids, but be warned, the garlic and arugula combination is pretty sharp. If your young ones prefer milder flavors, swap in spinach and use a clove of roasted garlic instead of raw.



  • 5 cups arugula
  • 2 oz. grated Parmesan cheese
  • ¼ cup pine nuts, toasted
  • 1 Tbsp. lemon juice
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 1 clove garlic, minced
  • ⅓ cup water
  • 2 Tbsp. olive oil

Remaining Ingredients:

  • 1 lb. cavatappi pasta
  • 2 cups cherry tomatoes, halved
  • 2 Tbsp. pine nuts, toasted


  1. Combine pesto ingredients in a food processor or blender and process to reach the desired texture.
  2. Cook pasta according to package directions. Drain.
  3. Toss pesto, pasta, and tomatoes together in a large bowl. Sprinkle pine nuts over pasta to serve.
Nutritional analysis per serving: Calories 435; Total Fat 14.5g (18% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 475mg (21% DV); Total Carbohydrate 62g (23% DV); Dietary Fiber 4g (14% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 10% DV; Selenium 90% DV; Folate 80% DV; Manganese 70% DV.
Recipe by Guiding Stars at
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