Vibrant cold pasta with basil pesto, sweet peas, arugula, and pine nuts.
# What You'll Need:
→ 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
# Step-by-Step:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook until al dente, following package directions. Reserve 1/4 cup of the starchy cooking water, then drain the pasta thoroughly. Rinse under cold running water to halt cooking and cool completely. Set aside in a large bowl.
02 - While the pasta cooks, blanch the frozen peas in boiling water for 2 minutes until bright green and tender. Drain immediately and rinse under cold water to stop the cooking process. Set aside to cool completely.
03 - Combine fresh basil leaves, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, and a pinch of salt and pepper in a food processor. Pulse several times to break down the ingredients. With the motor running, gradually drizzle in the olive oil through the feed tube until the mixture forms a smooth, creamy paste. Stop to scrape down the sides as needed. Taste and adjust seasoning with additional salt, pepper, or lemon juice.
04 - Pour the prepared pesto over the cooled pasta in the large mixing bowl. Toss thoroughly to coat every piece of pasta. Add the reserved pasta water a tablespoon at a time if the mixture appears too dry, creating a silky, cohesive coating.
05 - Gently fold in the blanched peas, baby arugula, fresh lemon zest, and additional toasted pine nuts. If using, add crumbled feta cheese and chopped fresh herbs at this stage. Use a large spoon or clean hands to distribute ingredients evenly without crushing the delicate arugula.
06 - Taste the salad and adjust seasoning as needed with additional salt, freshly cracked black pepper, or fresh lemon juice for brightness. Serve immediately chilled or allow to come to room temperature for 15-20 minutes before serving. The flavors develop beautifully as it sits.
