Refreshing cold pasta with basil pesto, peas, arugula, and crunchy pine nuts. Ideal for spring occasions.
# What You 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 Guide:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup of pasta cooking water before draining. Rinse pasta thoroughly under cold running water to stop cooking and cool completely. Set aside in a large bowl.
02 - While pasta cooks, blanch frozen peas in boiling water for 2 minutes until bright green and tender. Drain immediately and rinse under cold water to preserve color and texture. Set aside.
03 - Combine fresh basil, toasted pine nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper in a food processor. Pulse several times to chop ingredients and blend flavors. With motor running, gradually pour in olive oil through feed tube until mixture forms a smooth, creamy paste. Stop to scrape down sides as needed. Taste and adjust seasoning.
04 - Pour prepared pesto over cooled pasta in the large mixing bowl. Toss thoroughly to coat every piece evenly. Add reserved pasta water a tablespoon at a time if needed to achieve silky, cohesive texture.
05 - Gently fold in blanched peas, baby arugula, lemon zest, and extra toasted pine nuts. If using, add crumbled feta cheese and chopped fresh herbs. Mix carefully to distribute ingredients without crushing delicate greens.
06 - Taste salad and adjust seasoning with additional salt, freshly ground black pepper, or lemon juice as desired. Serve immediately chilled or at room temperature. Refrigerate leftovers in airtight container for up to 2 days.
