Vibrant cold pasta with homemade basil pesto, sweet peas, peppery arugula, and toasted pine nuts.
# What You'll Need:
→ Pasta
01 - 10.5 oz short pasta (fusilli, farfalle, or penne)
→ Pesto
02 - 2 cups fresh basil leaves, packed
03 - 1/4 cup pine nuts, toasted
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 & Greens
09 - 1 cup frozen peas
10 - 3 cups baby arugula
11 - 1/4 cup pine nuts, extra, toasted
12 - Zest of 1 lemon
→ Optional Additions
13 - 3.5 oz feta cheese, crumbled
14 - Fresh herbs (mint, parsley), chopped
# How-To Steps:
01 - Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water, drain and rinse under cold water to cool.
02 - Blanch frozen peas in boiling water for 2 minutes, drain and rinse under cold water.
03 - Combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper in food processor. Pulse to combine. With motor running, drizzle in olive oil until smooth. Adjust seasoning.
04 - Toss cooled pasta with pesto in large mixing bowl, adding reserved pasta water as needed for silky consistency.
05 - Fold in blanched peas, arugula, lemon zest, and extra toasted pine nuts. Add crumbled feta and fresh herbs if using.
06 - Taste and adjust seasoning with salt, pepper, or extra lemon juice. Serve chilled or at room temperature.
