A refreshing cold pasta salad tossed with homemade basil pesto, sweet peas, arugula, and crunchy toasted pine nuts.
# Needed Ingredients:
→ 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 feta cheese, crumbled
14 - Fresh mint and parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve 1/4 cup of pasta cooking water, then drain pasta through a colander and rinse under cold running water until completely cooled. Set aside.
02 - While pasta cooks, bring a separate pot of salted water to boil. Add frozen peas and cook for 2 minutes. Drain through a colander and rinse under cold water until cooled completely.
03 - Add basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper to a food processor. Pulse until ingredients are combined. With motor running, slowly drizzle in olive oil in a thin stream until mixture reaches a smooth, creamy consistency. Adjust seasoning as needed.
04 - Transfer cooled pasta to a large mixing bowl. Add pesto and toss until evenly coated. Add reserved pasta water gradually, stirring until pasta reaches desired silky consistency.
05 - Gently fold blanched peas, baby arugula, lemon zest, and additional toasted pine nuts into pasta mixture. If using, incorporate crumbled feta cheese and fresh herbs. Toss gently to combine.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve chilled or at room temperature.
