Vibrant cold pasta with fresh basil pesto, sweet peas, arugula, and pine nuts. Ideal for spring gatherings.
# What You'll 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
# Directions:
01 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup of pasta cooking water. Drain pasta in a colander and rinse thoroughly under cold running water until completely cooled. Transfer to a large mixing bowl.
02 - While pasta cooks, bring a separate pot of water to boil. Add frozen peas and cook for 2 minutes. Drain in a colander and immediately rinse under cold running water until cooled completely. Set aside.
03 - Add basil leaves, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, salt, and black pepper to a food processor. Pulse until ingredients are coarsely combined. With the motor running, slowly drizzle in extra virgin olive oil in a thin stream until a smooth, creamy paste forms. Taste and adjust seasoning as needed.
04 - Transfer cooled pasta to the large mixing bowl. Add prepared pesto and toss thoroughly to coat all pasta evenly. Add reserved pasta water gradually, tossing after each addition, until the pasta reaches a silky, well-coated consistency.
05 - Gently fold blanched peas, baby arugula, lemon zest, and extra toasted pine nuts into the pesto-coated pasta. If using feta cheese and fresh herbs, add them now and fold gently to combine without breaking the arugula.
06 - Taste the salad and adjust seasoning with additional salt, pepper, or fresh lemon juice as desired. Serve immediately at room temperature or refrigerate until ready to serve chilled.
