A refreshing cold pasta salad tossed with homemade basil pesto, peas, arugula, and crunchy toasted pine nuts.
# What You'll 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, extra
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. Add pasta and cook until al dente. Reserve 1/4 cup of pasta water before draining. Rinse cooled pasta under cold water and set aside.
02 - While pasta cooks, blanch frozen peas in boiling water for 2 minutes. Drain and rinse under cold water until completely cooled.
03 - In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until combined. With motor running, slowly drizzle in olive oil until smooth and creamy paste forms. Adjust seasoning as needed.
04 - Place cooled pasta in a large mixing bowl. Toss with pesto, adding reserved pasta water gradually to achieve desired silky consistency.
05 - Fold blanched peas, arugula, lemon zest, and extra toasted pine nuts into pesto pasta. If desired, add crumbled feta cheese and fresh herbs.
06 - Taste and adjust seasoning with salt, pepper, or additional lemon juice. Serve chilled or at room temperature.
