Zesty Meyer Lemon & Arugula Pesto Pasta: Your Vibrant Springtime Delight

There’s something irresistibly uplifting about fresh, lemony flavors, especially when they come from the delicate and aromatic Meyer lemon. If you share this love for citrus, then you’re in for a treat with this incredibly fresh and springy pasta dish. It’s the perfect antidote to any lingering winter blues, making it an absolute must-try if you’re experiencing a touch of spring fever these days. Judging by the enthusiastic comments on my Brookside Chocolate giveaway (which, by the way, has its last day to enter tomorrow!), many of you are already craving the vibrant energy of spring.

Indeed, I’m definitely feeling that undeniable urge for all things spring. While I’m fortunate enough to call Florida home and have barely experienced a “real” winter this year (truly the best winter ever, as far as I’m concerned!), the seasonal shift still resonates deeply with me. For me, spring isn’t solely defined by a rise in temperature or sunny weather – though I admit my perspective might be different if I were buried under snow like some of you right now (and if you are, I genuinely sympathize!). My personal spring fever truly kicks in when I feel the urge to get my hands dirty, eagerly planting new herbs and vegetables in my garden. There’s an undeniable joy in seeing and smelling everything green and bursting with life, in observing the cheerful pops of color from budding flowers, and in hearing the delightful symphony of birds chirping away (I woke up to their lovely calls this morning and realized how much I’d missed them!).

Beyond the garden, spring awakens a desire for outdoor activities. I’m ready for the pool and ocean water to warm up enough for a refreshing swim. Thoughts of new flip-flops and a beautifully vibrant pedicure are also making their way onto my radar. Without a doubt, spring is my absolute favorite time of year. And here in Florida, we know that our “spring” tends to be wonderfully short-lived before the intense summer temperatures begin to creep in, typically around April. So, for the next glorious month, I’ll be consciously savoring every single outdoor moment and embracing all the fresh flavors this season has to offer.

This desire for fresh, bright flavors directly inspired this Meyer Lemon and Arugula Pesto pasta. It’s a dish that perfectly encapsulates the essence of springtime – light, zesty, and utterly satisfying. The combination of peppery arugula, nutty walnuts, and the unique sweetness of Meyer lemons creates a pesto that’s both invigorating and comforting. It’s a versatile recipe, equally delicious served warm right off the stove or chilled as a refreshing pasta salad, making it ideal for any spring gathering or a simple weeknight meal.

Since I haven’t had the chance to plant any basil yet this season, I discovered that fresh arugula makes an exceptional and incredibly flavorful substitution in this vibrant pesto sauce. Arugula, with its distinctive peppery kick, beautifully complements the rich nuttiness of the walnuts, creating a complex flavor profile that’s both bold and refreshing. This is then brightened considerably by the unique, subtly sweet, and floral taste of Meyer lemons. Unlike regular lemons, Meyer lemons are believed to be a cross between a lemon and a mandarin orange, resulting in a less acidic, slightly sweeter juice and a wonderfully fragrant zest that’s perfect for pestos and dressings. This harmonious blend of ingredients results in a pesto that’s bursting with springtime flavor. You can enjoy your Meyer Lemon and Arugula Pesto pasta warm straight from the stove top, allowing the warmth to release all the aromatic notes, or chill it to serve as a delightful and refreshing pasta salad – perfect for picnics or light lunches. The choice is yours, and both are equally delicious!

Print Recipe

Whole Wheat Rotini with Meyer Lemon and Arugula Pesto

Ingredients:

13 oz whole wheat rotini pasta (or your favorite pasta shape like penne, fusilli, or farfalle)
1-2 tablespoons extra virgin olive oil, plus more for serving
Meyer Lemon, Arugula and Walnut Pesto (see recipe below)
1/4 cup chopped walnuts, lightly toasted if desired, for serving and garnish
1/4 cup freshly grated Parmesan cheese, plus extra for serving

For the Meyer Lemon, Arugula and Walnut Pesto Sauce:

2 cups fresh arugula, thoroughly rinsed and dried (ensure it’s completely dry to avoid watery pesto)
1 Meyer lemon, freshly juiced (yielding about 2-3 tablespoons juice)
Zest from 1 Meyer lemon (about 1-2 teaspoons, avoid the white pith for best flavor)
3 medium garlic cloves, peeled and smashed (or roughly chopped)
1/3 to 1/2 cup freshly grated Parmesan cheese (adjust to your preference for saltiness and cheesiness)
Big pinch of sea salt and freshly ground black pepper, to taste
1/3 to 1/2 cup high-quality extra virgin olive oil (start with less and add more for desired consistency)
1/4 cup walnuts (optional, but highly recommended for texture and flavor)

Directions:

Prepare your vibrant Meyer Lemon and Arugula Pesto sauce: In the bowl of a food processor, combine the well-dried arugula, fresh Meyer lemon juice, Meyer lemon zest, smashed garlic cloves, Parmesan cheese, and walnuts (if using). Pulse the ingredients several times until they are roughly chopped and begin to combine. Add a big pinch of salt and fresh black pepper. With the food processor running on low, slowly drizzle in the extra virgin olive oil through the feed tube, a little at a time, until the sauce reaches a smooth, yet slightly textured consistency. Avoid over-processing, which can warm the pesto too much and affect its fresh flavor. Taste the pesto for salt, pepper, and lemon, and adjust seasonings as necessary. If you prefer a thinner pesto, add a touch more olive oil or a tablespoon of pasta water. Set the finished pesto aside while you prepare the pasta.
Cook the pasta to perfection: Bring a large pot of generously salted water to a rolling boil. Add the whole wheat rotini pasta (or your preferred pasta shape) and cook according to the package directions until al dente – tender with a slight bite. Before draining, reserve about 1/2 cup of the starchy pasta water; this can be used to loosen the pesto if it’s too thick. Drain the pasta thoroughly and immediately return it to the warm pot or transfer it to a large serving bowl. Drizzle the hot pasta with 1-2 tablespoons of olive oil to prevent sticking and add a subtle richness.
Combine and serve: Add your desired amount of the prepared Meyer Lemon and Arugula Pesto to the warm pasta. Start with about 1/2 to 3/4 cup of pesto and toss well, ensuring every piece of pasta is evenly coated in the fragrant green sauce. If the pesto seems too thick or clings too much to the pasta, add a tablespoon or two of the reserved pasta water until you reach your preferred consistency.
Garnish and enjoy: Serve the pasta immediately, garnished generously with the chopped walnuts and additional freshly grated Parmesan cheese. This dish is truly wonderful enjoyed warm, highlighting the fresh, bright flavors. Alternatively, allow it to cool completely and serve it chilled as a delightful and refreshing pasta salad, perfect for spring and summer gatherings. For a complete meal, consider serving alongside grilled chicken or fish, or a simple green salad.

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