Cold pasta tossed with basil pesto, sweet peas, arugula, and pine nuts for bright spring flavors.
# The Ingredients You'll Need:
→ Pasta
01 - 10.5 oz short pasta (fusilli, farfalle, or penne)
→ Pesto
02 - 2 cups packed fresh basil leaves
03 - 1/4 cup toasted pine nuts
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1 garlic clove
06 - 1/2 cup extra virgin olive oil
07 - Juice of half a lemon
08 - Salt and freshly ground black pepper, to taste
→ Vegetables & Greens
09 - 1 cup frozen peas
10 - 3 cups baby arugula
11 - 1/4 cup extra toasted pine nuts
12 - Zest of 1 lemon
→ Optional Additions
13 - 3.5 oz crumbled feta cheese
14 - Fresh herbs (mint, parsley), chopped
# Step-by-Step Instructions:
01 - Boil salted water in a large pot and cook pasta until al dente. Reserve 1/4 cup pasta water, drain, rinse under cold water, and set aside.
02 - Boil peas for 2 minutes, then drain and rinse under cold water to stop cooking.
03 - In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse while slowly drizzling in olive oil until smooth and creamy. Adjust seasoning as needed.
04 - Toss cooled pasta with pesto in a large bowl, adding reserved pasta water gradually for desired consistency.
05 - Fold in blanched peas, arugula, lemon zest, and extra toasted pine nuts. If using, add crumbled feta and fresh herbs.
06 - Adjust seasoning with salt, pepper, or additional lemon juice. Serve chilled or at room temperature.
