Refreshing cold pasta with homemade basil pesto, sweet peas, arugula, and crunchy 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup of pasta water before draining. Rinse pasta under cold water to stop cooking and cool completely. Set aside.
02 - Blanch frozen peas in boiling water for 2 minutes until tender-crisp. Drain immediately and rinse under cold water to preserve bright green color. Set aside.
03 - Combine basil leaves, toasted pine nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped. With motor running, gradually drizzle in olive oil until smooth and creamy. Taste and adjust seasoning as needed.
04 - Transfer cooled pasta to a large mixing bowl. Add prepared pesto and toss thoroughly to coat all pasta. Add reserved pasta water a tablespoon at a time if mixture appears dry or clumpy.
05 - Gently fold in blanched peas, baby arugula, lemon zest, and remaining toasted pine nuts. If using, incorporate crumbled feta and chopped fresh herbs. Toss carefully to distribute evenly without crushing delicate ingredients.
06 - Taste salad and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately chilled or allow to come to room temperature for 15-20 minutes before serving.
