A refreshing cold pasta dish with homemade basil pesto, sweet peas, peppery arugula, and crunchy toasted pine nuts.
# 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 - Juice of 1/2 lemon
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, additional
12 - Zest of 1 lemon
→ Optional Additions
13 - 3.5 oz feta cheese, crumbled
14 - Fresh mint and parsley, chopped
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/4 cup pasta water before draining. Rinse cooled pasta under cold water and set aside.
02 - While pasta cooks, bring water to boil in a separate pot. Add frozen peas and blanch for 2 minutes. Drain and rinse under cold water until completely chilled.
03 - Combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until combined. With motor running, slowly drizzle in olive oil until smooth and creamy paste forms. Taste and adjust seasoning as needed.
04 - In a large mixing bowl, toss cooled pasta with pesto. Add reserved pasta water gradually to achieve silky consistency.
05 - Fold blanched peas, arugula, lemon zest, and additional toasted pine nuts into dressed pasta. Incorporate crumbled feta and fresh herbs if desired.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice. Serve chilled or at room temperature.
