Mezze penne with red pesto and arugula is one of those dishes that just screams the laid-back vibes of Liguria, Italy. And really, it’s all about simple but delicious food there. And you know what? This recipe nails it. Perfect for warm days when you crave something light yet flavorful. The mezze penne—those short pasta tubes—are super good at holding onto all that creamy, rustic pesto goodness.
Now, the red pesto? It’s a vibrant mix of sun-dried tomatoes and fresh arugula, giving a tangy and slightly bitter kick that’s way way better than your usual green pesto. Plus, in Liguria, they’re all about using raw, blended ingredients. Keeps the sauce’s color bright and the flavor fresh. This twist on classic penne pasta really brings out the best in tomatoes and arugula. Each bite feels light yet packed with rich flavor.
And listen, you can easily switch up the pasta shapes. Throw in extras like ricotta or anchovies if you want. This flexibility is a hallmark of quick Italian meals. And pretty much, it is for families who love to experiment. People often serve this red pesto pasta at room temperature. Which is great for buffet tables or laid-back dinners when you want something tasty but not too heavy. The moist pesto clings to the pasta, making each bite satisfyingly smooth.
With just a handful of ingredients and minimal effort, you get a meal that fits perfectly into the world of vegetarian pasta recipes. For real, it never feels boring. The peppery bite of arugula? It’s a kick that keeps things exciting. Stops it from feeling one-note. Whether you stick with mezze penne or try other shapes, this recipe shows how Italian dishes can be both simple and full of bold flavors. No fuss needed. It's a true nod to the Italian way of making meals—easy to prepare and awesome to eat. Cannot go wrong.
You might also like:
To prepare the mezze penne with red pesto and arugula, first bring a pot of salted water to a boil to cook the pasta. In the meantime, prepare the pesto: combine the sun-dried tomatoes in oil 1, the hazelnuts 2, and the basil 3 in a food processor.
Add the grated Parmigiano Reggiano 4 and the oil 5. Blend for a few moments, then add a ladle of water and blend again for a few seconds until you obtain a smooth consistency 6.
Transfer the pesto obtained 7 to a pan and cook the pasta in the boiling water 8. Drain the pasta al dente directly into the pan with the pesto 9 and toss briefly to combine.
Off the heat, add the arugula 10 and a little more grated cheese 11. Your mezze penne with red pesto and arugula are ready to be served 12!
