Spring Pasta with Arugula Pesto and Fresh Peas
Spring/early summer at its best in this pasta.
Any fresh green and herb can be whirled into a pesto. But fresh arugula is peppery and perfect in this green condiment. We always make this up when our arugula is a day too old. Or when we have an abundance. Try parsley, spinach, basil, kale or any combination of them in pesto too.
Ingredients
- 2 garlic cloves
- 4 cups fresh arugula leaves
- 3 tablespoons pine nuts
- 1/3 cup extra virgin olive oil
- 1 lemon
- 1/2 cup (2 ounces) Parmigiano-Reggiano cheese
- salt to taste
Preparation
Place 2 garlic cloves in a blender or food processor. Add 3 tablespoons pine nuts and 4 cups arugula (or parsley, basil or spinach) and pulse until finely chopped. Slowly add 1/3 cup olive oil and blend. Scrape into a bowl and stir in 1/2 cup Parmigiano-Reggiano cheese, a squeeze of fresh lemon and salt to taste. Makes 2 cups.
Toss with hot cooked cavatappi (penne or rigatoni) and fresh shelled peas (or edamame or fava beans). Serves 4.
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