Vibrant cold pasta with homemade basil pesto, sweet peas, arugula, and toasted pine nuts for spring gatherings.
# Ingredient List:
→ 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
# How-to Steps:
01 - Bring a large pot of salted water to boil. Add pasta and cook until al dente. Reserve 1/4 cup pasta water, then drain and rinse under cold water to stop cooking.
02 - Blanch frozen peas in boiling water for 2 minutes. Drain and rinse under cold water to preserve bright color and crisp texture.
03 - Combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in food processor. Pulse until chopped. Drizzle in olive oil while motor runs until smooth and creamy. Adjust seasoning.
04 - Place cooled pasta in large mixing bowl. Add pesto and toss thoroughly, incorporating reserved pasta water as needed for silky coating consistency.
05 - Gently fold in blanched peas, arugula, lemon zest, and extra toasted pine nuts. Add crumbled feta and fresh herbs if desired.
06 - Taste and adjust seasoning with salt, pepper, or additional lemon juice. Serve chilled or at room temperature.
