Spring Pasta with Arugula Pesto and Fresh Peas

Spring/early summer at its best in this pasta. 

April 09, 2017

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. Toss with hot  cooked cavatappi (penne or rigatoni) and fresh shelled peas (or edamame or fava beans). Serves 4. 

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