A vibrant, refreshing cold pasta salad tossed with homemade basil pesto, sweet peas, arugula, and crunchy toasted pine nuts.
# What You 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 - 1/2 lemon, juiced
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 crumbled feta cheese
14 - Fresh mint and parsley, chopped
# How to Make:
01 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain and rinse pasta under cold water to cool completely. Set aside.
02 - While pasta cooks, blanch peas in boiling water for 2 minutes, then drain and rinse under cold water.
03 - In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse to combine. With motor running, slowly drizzle in olive oil until smooth, creamy paste forms. Adjust seasoning to taste.
04 - In a large mixing bowl, toss cooled pasta with pesto, adding reserved pasta water as needed to achieve silky consistency.
05 - 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 as needed. Serve chilled or at room temperature.
