Spring/early summer at its best in this pasta.
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 garlic and nuts in a food processor. Pulse until chopped. Add arugula (or parsley, basil or spinach) and pulse until finely chopped. Slowly add olive oil and blend. Scrape into a bowl and stir in Parmigiano-Reggiano cheese, a squeeze of fresh lemon and salt to taste.
3. Toss hot cooked cavatappi (penne or rigatoni), reserved pasta water as needed, pesto, and fresh shelled peas (or edamame or fava beans). Serves 4.
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