Refreshing cold pasta tossed with homemade basil pesto, sweet peas, arugula, and toasted pine nuts for spring gatherings.
# What You Need:
→ Pasta
01 - 10.5 oz short pasta such as fusilli, farfalle, or penne
→ Pesto
02 - 2 cups fresh basil leaves, packed
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 - 1/2 lemon, juiced
08 - Salt and freshly ground black pepper to taste
→ Vegetables and Greens
09 - 1 cup frozen peas
10 - 3 cups baby arugula
11 - 1/4 cup toasted pine nuts, extra
12 - Zest of 1 lemon
→ Optional Additions
13 - 3.5 oz feta cheese, crumbled
14 - Fresh mint and parsley, chopped
# How-To Steps:
01 - Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup of pasta water, then drain and rinse the pasta under cold running water until completely cooled. Set aside.
02 - While pasta cooks, bring a separate pot of water to a boil. Add frozen peas and blanch for 2 minutes, then drain and rinse under cold water immediately.
03 - In a food processor, combine basil leaves, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, salt, and pepper. Pulse until combined. With the motor running, slowly drizzle in olive oil until a smooth, creamy paste forms. Adjust seasoning as needed.
04 - Transfer cooled pasta to a large mixing bowl and toss with the prepared pesto, adding reserved pasta water gradually to achieve a silky, well-coated consistency.
05 - Gently fold in the blanched peas, baby arugula, lemon zest, and extra toasted pine nuts. If desired, add crumbled feta cheese and fresh herbs.
06 - Taste and adjust seasoning with additional salt, pepper, or fresh lemon juice as needed. Serve chilled or at room temperature.
