Refreshing cold pasta with homemade basil pesto, 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 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 and 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 mint and parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup of pasta water before draining. Rinse the cooked pasta under cold running water until completely cooled, then set aside.
02 - While pasta cooks, add frozen peas to boiling water and blanch for 2 minutes. Drain immediately and rinse under cold water until cooled completely.
03 - Combine basil, toasted pine nuts, Parmesan cheese, garlic clove, lemon juice, salt, and black pepper in a food processor. Pulse until combined. With the motor running, slowly drizzle in extra virgin olive oil until a smooth, creamy paste forms. Taste and adjust seasoning as needed.
04 - Transfer cooled pasta to a large mixing bowl. Add pesto and toss thoroughly, adding reserved pasta water a little at a time until reaching desired silky consistency.
05 - Fold in blanched peas, baby arugula, lemon zest, and extra toasted pine nuts. If desired, add crumbled feta cheese and chopped fresh herbs.
06 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve chilled or at room temperature.
