Spring Green Pesto Pasta Salad (Print Version)

Refreshing cold pasta salad with basil pesto, peas, arugula, and toasted pine nuts. Ready in 30 minutes.

# Components:

→ 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 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 and 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 such as mint or parsley, chopped

# Directions:

01 - Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup 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 chilled.
03 - In a food processor, combine basil, toasted pine nuts, Parmesan cheese, garlic clove, lemon juice, salt, and pepper. Pulse until combined. With motor running, slowly drizzle in olive oil until achieving a smooth, creamy consistency. Adjust seasoning as needed.
04 - In a large mixing bowl, toss cooled pasta with pesto, adding reserved pasta water in small amounts to achieve desired silky consistency.
05 - Fold blanched peas, baby arugula, lemon zest, and extra toasted pine nuts into the pesto pasta. If desired, incorporate crumbled feta cheese and fresh herbs.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and actually enjoy your guests.
  • The pesto clings to every twist of pasta, so theres flavor in every single bite.
  • Its one of those rare dishes that works as a side or a full meal depending on how hungry everyone is.
  • Leftover pesto keeps in the fridge under a thin layer of olive oil for over a week.
02 -
  • Rinse the cooked pasta under cold water immediately or it will turn gummy and absorb all the pesto without any creaminess left.
  • Toast the pine nuts in a dry pan over medium heat, shaking constantly; I once walked away for thirty seconds and came back to a pan of burnt nuts.
  • Add the arugula last and toss gently, or it will wilt into a soggy mess instead of staying lightly dressed.
03 -
  • Blend a handful of arugula into the pesto itself for an extra peppery kick and even more vibrant green color.
  • If the pesto tastes too sharp, add a pinch of sugar or an extra squeeze of lemon to balance the garlic and cheese.
  • Use pasta shapes with ridges or twists; smooth pasta like spaghetti wont hold the pesto as well and the salad will feel less cohesive.
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