Refreshing cold pasta tossed with basil pesto, peas, peppery arugula, and crunchy pine nuts.
# 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 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 and Greens
09 - 1 cup frozen peas
10 - 3 cups baby arugula
11 - 1/4 cup pine nuts, toasted
12 - Zest of 1 lemon
→ Optional Additions
13 - 3.5 oz feta cheese, crumbled
14 - Fresh herbs such as mint or parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/4 cup of pasta cooking water before draining. Rinse the pasta under cold running water until completely cooled. Set aside.
02 - While pasta cooks, bring a pot of water to a boil. Add frozen peas and cook for 2 minutes. Drain immediately and rinse under cold water until cooled completely.
03 - Add basil, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, salt, and black pepper to a food processor. Pulse until combined. With the processor running, slowly drizzle in olive oil until a smooth, creamy paste forms. Taste and adjust seasoning as needed.
04 - Place cooled pasta in a large mixing bowl. Add the prepared pesto and toss thoroughly. Gradually add reserved pasta water until achieving a silky, well-coated consistency.
05 - Gently fold in blanched peas, baby arugula, lemon zest, and additional toasted pine nuts. If desired, add crumbled feta cheese and fresh chopped herbs. Mix gently to combine.
06 - Taste the salad and adjust seasoning with salt, pepper, or additional lemon juice as desired. Serve chilled or at room temperature.
