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Simple summer pasta with arugula pesto, crunchy sunflower seeds, and golden roasted tomatoes. Dinner in under 30
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4.41 from 5 votes

Arugula Pesto Pasta with Roasted Tomatoes

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4


  • Measuring cups and spoons
  • Parchment paper
  • Large pot
  • Food processor or high speed bender
  • Collender
  • Wooden spoon


  • 300 grams pasta use a pasta of choice


  • 2 cups cherry tomatoes the smaller the better
  • 2 tablespoons olive oil
  • 1 pinch sea salt
  • 2 cloves garlic crushed

Arugula Pesto

  • 2 cups loosely packed basil
  • 2 cups loosely packed arugula
  • ½ cup olive oil
  • 2 cloves garlic grated
  • cup toasted sunflower seeds
  • 1 teaspoon sea salt
  • 2 teaspoons lemon juice


  • ½ cup toasted sunflower seeds
  • ¼ teaspoon sea salt
  • ¼ to ½ teaspoon chili flakes depends if you like spicy
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme

To Serve

  • A couple of handfuls of arugula for serving
  • Few basil leaves torn
  • ¼ cup chopped olives optional


  • Begin by heating the oven to 180° C (350°F). Spread out your tomatoes on a parchment lined pan and toss with olive oil, salt, and garlic. Roast for 25-30 minutes.
  • In the meantime, get a large pot of water ready for the pasta. Put in on the stove as it will take a while to come to the boil.
  • Next, add all of the crumble mixture to a food processor or high-speed blender and blitz until it resembles that powdered parma. Add crumble to a bowl and set aside.
  • In the same blender or food processor, add all the pesto ingredients (of you're using a blender you'll end up with a more pureed mix, which is still fine) and puree until combined. I like mine with some super small bits of seeds left.
  • Once the water is boiling, cook the pasta (and hopefully time it so that it's done when the tomatoes will be ready). I used an organic wheat pasta, but gluten-free, or bean-based pasta would be great too.
  • By this point, everything should be near ready. Drain your cooked pasta and rinse with a little water so it doesn't stick together. Add the pasta to a bowl and stir in some pesto until you have a nice coating (I used about ¾ of the mixture). How much you use will all depend on the amount of pasta used and it's shaped, but you want it a little saucy. Stir in the roasted tomatoes followed by the handful of arugula, olives (if using), and extra basil leaves.
  • Toss together and sprinkle with the crumble mixture. More crumble can be added once it's served.