This post may contain affiliate links. Please read our disclosure policy.

Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Arugula pesto bowtie pasta topped with creamy goat cheese for a dish that is light and full of flavor I just got back from Mixed Conference yesterday and I’m still feeling like a zombie. I didn’t want to miss a second of socializing and interacting with friends so I chose that over sleep. I finally got to meet so many of my food blogging friends that I felt as if I already knew just from our interactions online! If you haven’t been to a blogging conference before, I highly recommend it! You get to network so much and get to learn a ton of new things. Some will already be known concepts but things are ever-changing so there is always something new to be learned!

Now, I must entice you with this gorgeous & easy pesto pasta recipes. For one, I love the gorgeous color that arugula pesto gives a dish and second, the FLAVOR. Talk about a peppery & bitter kick. It’s the perfect addition to add to pasta that’s smothered with goat cheese. Creamy, yet light, and it’s got a bite. It’s the perfect bowl of pasta!

5 from 1 vote

Arugula Pesto Bowtie Pasta with Goat Cheese

A peppery pasta dish with the creaminess of goat cheese to tie it all together!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 5 minutes
Servings: 4


For the arugula pesto

  • 10 ounce (284 g) baby arugula
  • ¼ cup (34 g) pine nuts, toasted
  • cup (33 g) Parmesan cheese, grated
  • 3 cloves of garlic
  • Salt and pepper, to taste
  • cup (30 ml) olive oil

For the rest of the pasta dish

  • 1 pound (454 g) bowtie pasta
  • 3 tablespoon arugula pesto
  • 2 ounce (57 g) goat cheese, crumbled
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • Place all ingredients except olive oil in food processor.
  • Turn the food processor on and drizzle olive oil through feed tube. If you need more to get the right consistency, use more.
  • Store in airtight container for up to 1 month.
  • In a large pot, bring water to a boil, then cook pasta according to instructions on box.
  • Once pasta is done cooking, drain well but reserving 1/4 cup of pasta water.
  • In the same pot, pour the pasta back in and add the 3 tbsp. of arugula pesto. The heat of the pasta will spread the pesto all over. Add in a little bit of the pasta water to thin it out. You might not need the full 1/4 cup.
  • Crumble goat cheese on top and stir well to melt and combine.
  • Serve hot.
  • Store in an airtight container for up to 5 days.


Serving: 0.25of recipe, Calories: 396kcal, Carbohydrates: 39g, Protein: 15g, Fat: 20g, Fiber: 3g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi Julie, I was wondering if this recipe would work with non salted almonds or cashews instead of pine nuts?

  2. this looks amazing! I was wondering, do you think this dish could be served at room temperature for a July 4th side dish???????

  3. Love pesto, always make basil pesto myself. Never tried arugula pesto before, though. Looks gorgeous on your photos!

  4. Looks delicious! I love pesto with so many things. Being from Texas, one of my favorites is a cilantro pecan but I will have to try this recipe for my next easy dish. As a fellow blogger I think your photography is great! keep up the good work.

  5. Seriously, when do we go back? I really miss all you gals! This arugula pesto is gorgeous…swooooon. I’m thinking this could definitely be dinner tonight.

  6. Oh, this looks amazing! I love goat cheese and that pesto sounds so great! Glad you had fun at Mixed!!