PASTA WITH BRESAOLA, ARUGULA PESTO & PHILADELPHIA — BLOG VERSION (≈1500 words) 🇮🇹✨

Have you ever tried it? What’s your favorite way to enjoy it? 🥗

The Pasta with Bresaola, Arugula (rucola) Pesto and Philadelphia is a modern, elegant first course that balances peppery green notes, silky creaminess and delicate cured-meat savory tones. It’s fast — a true salvacena — yet refined enough for guests. The green pesto brings herbaceous bite, the Philadelphia gives a stable, glossy creaminess and the thin ribbons of bresaola add a lean, salty finish. In this long-form recipe I’ll guide you through ingredient choices, precise technique, plating ideas, useful swaps, storage tips and a few pro tricks so your plate looks and tastes like a little bistro dish at home.

Why this recipe works

This combination succeeds because each element plays a clear role: arugula provides a slightly bitter, peppery counterpoint; the nuts and Parmesan in the pesto build texture and umami; Philadelphia brings a smooth, tangy roundness that binds the sauce without breaking; and bresaola adds a meaty, cured note without the fatiness of prosciutto or pancetta. The short pasta shape holds the sauce in its crevices and ensures every forkful includes cream, green and savory ribbons.

Ingredients (serves 2)

• 200 g short pasta (penne, fusilli, farfalle, casarecce)
• 1 tub Philadelphia (80–100 g)
• 60 g fresh arugula (rucola), washed and dried
• 40 g Parmigiano Reggiano, finely grated
• 30 g pine nuts (or 30 g walnuts/pistachios)
• 6–8 thin slices bresaola, cut into ribbons
• 1 small clove garlic (optional)
• Extra-virgin olive oil, good quality, q.b.
• Salt and freshly ground black pepper
• Pasta cooking water, reserved

Equipment you’ll need

A blender or small food processor, a large pot for pasta, a wide bowl for tossing the pasta, a wooden spoon and a fine grater for the Parmigiano. A kitchen towel or salad spinner to dry the arugula will keep the pesto bright green.

Step-by-step method — detailed

1) Cook the pasta

Bring a large pot of water to a rolling boil and salt it generously (it should taste like seawater). Add the pasta and cook until just shy of al dente — follow the package but remove one to two minutes early so the pasta finishes in the sauce. Reserve 1 cup (≈240 ml) of pasta water and then drain the pasta.

2) Make the arugula pesto

While the pasta cooks, prepare the pesto. In your blender or processor combine:

• 60 g arugula
• 30 g pine nuts (lightly toast them in a dry pan for 1–2 minutes for extra aroma)
• 40 g grated Parmigiano
• 1 small garlic clove (optional — use a piece or remove entirely for a milder pesto)
• About 40–60 ml extra-virgin olive oil
• Pinch of salt and a few grinds of black pepper

Pulse gently to start, then blend until a smooth, bright-green paste forms. Stop occasionally and scrape down the sides. Add oil a little at a time: the goal is a vibrant, slightly loose pesto — not oily, not paste-thick.

3) Prepare the Philadelphia base

Put the Philadelphia in a wide bowl. Add 1–2 tablespoons of the reserved hot pasta water and whisk until smooth. Using warm water prevents the cheese from becoming grainy and makes it spreadable and glossy. The consistency should be like a soft cream sauce, not soupy.

4) Combine pesto + Philadelphia

Fold the arugula pesto into the Philadelphia cream until fully incorporated. Taste and correct: you may want a touch more cheese or a little more lemon zest (see variations) to brighten. If the sauce is too thick for tossing, whisk in another tablespoon of pasta water. The final sauce should cling to the pasta, be silky and have a lively green color.

5) Toss pasta and finish

Put drained hot pasta directly into the bowl with the sauce. Add a splash (1–2 tbsp) of reserved pasta water and a drizzle of olive oil. Toss quickly and vigorously so each piece is coated. The starch from the pasta water will emulsify with the sauce delivering a glossy finish.

6) Add bresaola

Gently fold in the bresaola ribbons — either toss them through so they warm slightly from the pasta, or reserve them to place on top for contrast. Because bresaola is delicate, avoid heating it for long: the residual heat of the pasta is enough to make it tender without becoming dry.

Plating & finishing touches

Serve immediately. For each plate add:

• A nest of pasta
• Several extra bresaola ribbons draped on top
• A small handful of fresh arugula
• Grated Parmigiano or a few shards
• Squeeze of olive oil and a crack of fresh black pepper

Optional: a light shower of chopped pistachios or toasted pine nuts for crunch, or an ultra-fine zest of lemon to lift the whole dish.

Variations & swaps

• No Philadelphia? Substitute with robiola, stracchino or ricotta salata blended with a splash of milk — adjust for salt.
• Nuts: Use walnuts or almonds if pine nuts are too expensive; slightly toast them first.
• Protein swap: Swap bresaola for speck, smoked salmon or thin prosciutto slices depending on taste.
• Herb boost: Replace half the arugula with basil for a softer, sweeter pesto.
• Vegan option: use plant cream + nutritional yeast and omit the Parmigiano; choose toasted sunflower seeds.

Common mistakes & how to avoid them

• Adding Philadelphia straight to heat — this can curdle it. Always temper with warm pasta water.
• Too little salt — a bland pesto ruins the balance: season the pesto and then the final dish sparingly because bresaola is salty.
• Over-blending arugula — heat from blades can darken it; pulse and keep it quick to keep color bright.
• Using cold, wet arugula — dry leaves ensure pesto doesn’t water down; use a salad spinner.

Make-ahead & storage

You can prepare the pesto and the Philadelphia base up to 24 hours in advance — keep them separate in airtight containers in the fridge. Bring the pesto to room temperature before blending with Philadelphia. Cooked pasta is best served immediately; if you must store leftovers, keep sauce and pasta separate and gently reheat with a splash of water.

Wine pairing & sides

A crisp Vermentino or a dry Pinot Grigio pairs beautifully — both cut through the creaminess and match the herbaceous note. Serve with a simple mixed-leaf salad and crusty bread to mop up any leftover sauce.

Nutrition & portioning

This is a balanced plate — protein from bresaola and cheese, healthy fats from olive oil and nuts, and carbs from pasta. Adjust portion sizes for appetite and serve with a vegetable starter for a lighter meal.

Final thoughts

Pasta with bresaola, arugula pesto and Philadelphia is a fast, modern and deeply satisfying dish that feels special but is simple to prepare. The key is texture and temperature control: bright, freshly blended pesto, silky tempered Philadelphia and delicate bresaola ribbons. Try the pistachio or lemon zest variations — both lift the dish in different, delicious directions. Serve immediately, and watch it disappear.