Pasta with Arugula Purée and Cherry-Tomato Sauce

A vibrant Italian-inspired pasta dish combining a fresh arugula and pine nut purée with sweet cherry tomato sauce, all tossed with fettuccine and finished with Pecorino Romano cheese.

6 servings

37 min

Published October 4, 2025

Ingredients

•2 tablespoons pine nuts, lightly toasted and cooled
•5 oz baby arugula, coarsely chopped (7 cups)
•½ cup extra-virgin olive oil
•½ oz finely grated Pecorino Romano
•1 teaspoon salt
•3 tablespoons extra-virgin olive oil
•2 cloves garlic cloves, crushed with side of a large knife
•1½ lb cherry tomatoes
•¾ teaspoon salt
•1 lb dried fettuccine
•to taste grated Pecorino Romano

Cooking Instructions

1.
Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
5 min
2.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
20 min
3.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
12 min

Ingredients

•2 tablespoons pine nuts, lightly toasted and cooled

•5 oz baby arugula, coarsely chopped (7 cups)

•½ cup extra-virgin olive oil

•½ oz finely grated Pecorino Romano

•1 teaspoon salt

•3 tablespoons extra-virgin olive oil

•2 cloves garlic cloves, crushed with side of a large knife

•1½ lb cherry tomatoes

•¾ teaspoon salt

•1 lb dried fettuccine

•to taste grated Pecorino Romano

Cooking Instructions

Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.

5 min

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.

20 min

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.

12 min