Vibrant cold pasta with homemade basil pesto, sweet peas, peppery arugula, and toasted pine nuts. Perfect for spring.
# What You 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 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain and rinse the pasta under cold water to cool. Set aside.
02 - While the pasta cooks, blanch the peas in boiling water for 2 minutes, then drain and rinse under cold water.
03 - In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse to combine. With the motor running, slowly drizzle in olive oil until a smooth, creamy paste forms. Adjust seasoning to taste.
04 - In a large mixing bowl, toss the cooled pasta with the pesto, adding reserved pasta water as needed for a silky consistency.
05 - Fold in the blanched peas, arugula, lemon zest, and extra toasted pine nuts. If using, add crumbled feta and fresh herbs.
06 - Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. Serve chilled or at room temperature.
