10 Quick Pasta Recipes
Pasta to keep you sane and well fed.
Spring/early summer at its best in this pasta.
Ingredients
- 2 cups dry cavatappi
- 2 cups fresh shelled English peas
- Arugula Pesto
- 2 ounces grated Pecorina Romano cheese
Preparation
1. Place pasta in salted boiling water. Cook until al dente, adding the peas for the last 2-3 minutes. Drain, saving 1 cup pasta cooking water.
2. To prepate pesto, 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.
3. Toss with hot cooked cavatappi (penne or rigatoni) and fresh shelled peas (or edamame or fava beans) and top with Romano. Serves 4.
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