Pin it There was this one afternoon in May when my windows were thrown open and a warm breeze kept drifting through the kitchen. I had a massive bunch of basil from the farmers market that needed using, and I found myself just throwing things into a bowl without much of a plan. Sometimes those spur of the moment experiments turn into the dishes that stick with you through seasons of dinner parties and lazy weekday lunches.
Last summer I brought this to a potluck and watched it disappear within fifteen minutes. Someone asked for the recipe and I realized I had never written anything down which is exactly how we end up with those best guess recipes that never taste quite as good as the original. This time I paid attention to every handful and squeeze of lemon.
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Ingredients
- 300 g (10.5 oz) short pasta: Choose something with texture like fusilli or farfalle because those ridges catch the pesto in ways that smooth pasta never will
- 50 g (2 cups) fresh basil leaves: Pack the measuring cup down because air is your enemy here and you want that intense green flavor to really sing
- 30 g (1/4 cup) pine nuts plus 30 g (1/4 cup) extra: Toast them in a dry pan until golden and fragrant watching carefully like a hawk since they go from perfect to burned in seconds
- 50 g (1/2 cup) freshly grated Parmesan cheese: The stuff you grate yourself makes a huge difference here so please skip the pre grated tub
- 1 garlic clove: One small clove is plenty because raw garlic gets intense quickly and you want it to enhance not overwhelm
- 120 ml (1/2 cup) extra virgin olive oil: A good quality oil matters since you will really taste it in the final dish
- 1/2 lemon juiced plus zest of 1 lemon: Both the juice and zest bring different kinds of brightness so do not skip either one
- 150 g (1 cup) frozen peas: Flash frozen peas are actually sweeter and more tender than fresh ones so do not turn up your nose at the freezer aisle
- 75 g (3 cups) baby arugula: This adds this perfect peppery bite that cuts through the rich pesto and keeps every bite interesting
- Salt and freshly ground black pepper: You will need more salt than you think so keep tasting as you go and trust your palate
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Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to boil and cook the pasta until al dente then scoop out that crucial quarter cup of starchy water before draining and rinsing under cold water
- Blanch the peas:
- Drop the frozen peas into boiling water for exactly two minutes then drain and rinse under cold water to stop the cooking and keep them bright green
- Make the pesto:
- Blend the basil toasted pine nuts Parmesan garlic lemon juice and salt and pepper until combined then drizzle in the olive oil while the motor runs until you get this smooth glossy sauce
- Bring it all together:
- Toss the cooled pasta with the pesto adding that reserved pasta water a splash at a time until the sauce coats each piece in this silky way
- Add the fresh elements:
- Fold in the peas arugula lemon zest and those extra toasted pine nuts then taste and adjust the seasonings with more salt pepper or lemon juice
Pin it My sister texted me at midnight after serving this at her book club asking if I had written down the recipe yet. That is usually my signal that something needs to be documented properly instead of living only in my kitchen muscle memory.
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Making It Your Own
Swap in sunflower seeds for pine nuts if you are feeding someone with nut allergies and honestly the result is still fantastic. Nutritional yeast works beautifully instead of Parmesan if you need this to be vegan and the flavor is surprisingly close to the original.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully or just go with sparkling water and plenty of lemon. Grilled chicken or shrimp can turn this from side dish into a main course if you are serving hungrier guests.
Storage and Timing
This is honestly best served the day you make it because the arugula stays perky and the pine nuts maintain their crunch. That said leftovers keep well refrigerated for up to two days though the texture will soften a bit and the garlic will mellow out.
- Make the pesto up to three days ahead and store it in an airtight container with a thin layer of oil on top
- If you know you are taking this somewhere pack the pine nuts separately and sprinkle them on right before serving
- Bring the salad to room temperature for about 20 minutes before serving because the flavors really wake up
Pin it Serve this in a big shallow bowl so people can see all those beautiful green colors and do not be surprised when it becomes the recipe everyone starts asking you to bring to every gathering.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. If the pesto darkens slightly, simply stir in a little fresh lemon juice or olive oil to refresh it before using.
- → What pasta shapes work best for this salad?
Short pasta shapes like fusilli, farfalle (bow-tie), or penne work beautifully as they catch and hold the pesto sauce. Avoid long pasta like spaghetti, which can clump together in cold salads.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente (tender but still slightly firm), then immediately rinse it under cold water to stop the cooking process. This helps maintain the pasta's texture throughout serving.
- → Is this salad suitable for dietary restrictions?
Absolutely. For a nut-free version, substitute sunflower seeds for pine nuts. For vegan, replace Parmesan with nutritional yeast and omit feta cheese. Use certified gluten-free pasta for a gluten-free option.
- → How long does this salad keep?
Best enjoyed the day it's made for optimal freshness and texture. Leftovers keep well refrigerated in an airtight container for up to 2 days. Refresh with a drizzle of olive oil or lemon juice before serving.
- → Can I add protein to make it heartier?
Certainly. Grilled chicken, pan-seared shrimp, roasted chickpeas, or hard-boiled eggs all complement this salad beautifully and add substantial protein for a more filling main course.
