Refreshing cold pasta tossed with homemade basil pesto, sweet peas, 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 pine nuts, toasted
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 pine nuts, toasted
12 - Zest of 1 lemon
→ Optional Additions
13 - 3.5 oz feta cheese, crumbled
14 - Fresh mint and parsley, chopped
# How To Make It:
01 - Bring a large pot of salted water to boil. Add short pasta and cook until al dente according to package directions. Reserve 1/4 cup of pasta water, then drain pasta in a colander. Rinse under cold water until completely cooled and set aside.
02 - While pasta cooks, bring a separate pot of water to boil. Add frozen peas and blanch for 2 minutes. Drain in a colander and rinse under cold water until chilled.
03 - Add basil leaves, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, salt, and pepper to a food processor. Pulse until combined. With the motor running, slowly drizzle in olive oil in a thin stream until a smooth, creamy paste forms. Taste and adjust seasoning as needed.
04 - Transfer cooled pasta to a large mixing bowl. Pour pesto over pasta and toss thoroughly, adding reserved pasta water gradually until the mixture reaches a silky, well-coated consistency.
05 - Fold blanched peas, baby arugula, lemon zest, and extra toasted pine nuts into the pasta mixture. If desired, add crumbled feta cheese and fresh herbs. Gently toss to distribute all ingredients evenly.
06 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve chilled or at room temperature.
