Vibrant cold pasta with homemade basil pesto, sweet peas, arugula, and toasted pine nuts. Perfect for spring.
# 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/4 cup of pasta cooking water, then drain and rinse under cold water to stop cooking. Set aside.
02 - Blanch frozen peas in boiling water for 2 minutes until bright green. Drain immediately and rinse under cold water to preserve color and texture.
03 - Combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped. With motor running, gradually drizzle in olive oil until smooth and creamy. Taste and adjust seasoning.
04 - Transfer cooled pasta to a large mixing bowl. Add pesto and toss thoroughly, incorporating reserved pasta water as needed to achieve a silky, well-coated consistency.
05 - Gently fold in blanched peas, arugula, lemon zest, and additional toasted pine nuts. If desired, add crumbled feta and chopped fresh herbs for extra flavor and texture.
06 - Taste salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve chilled or at room temperature within 2 hours of preparation.
