Pesto Pasta

Name: Pesto Pasta
Ingredients: for the pesto; 2 cups basil, packed; 1 cup arugula, packed; 1 clove of garlic, minced; 1/3 cup pine nuts; 2 tablespoons lemon juice; 1/4-1/2 teaspoons salt; a pinch of red pepper flakes (optional); 1/2 cup really good olive oil; for the pasta; 3/4 pound fusilli or another short pasta; several tablespoons of sea salt (for the pasta water); 1 cup of peas (fresh or frozen, defrosted if they are frozen); a couple of handfuls of fresh arugula, chopped; some parmesan to grate over top

15 ingredients

4 steps

Ingredients

for the pesto
2 cups basil, packed
1 cup arugula, packed
1 clove of garlic, minced
1/3 cup pine nuts
2 tablespoons lemon juice
1/4-1/2 teaspoons salt
a pinch of red pepper flakes (optional)
1/2 cup really good olive oil
for the pasta
3/4 pound fusilli or another short pasta
several tablespoons of sea salt (for the pasta water)
1 cup of peas (fresh or frozen, defrosted if they are frozen)
a couple of handfuls of fresh arugula, chopped
some parmesan to grate over top

Directions

1

Make the pesto. Place all of the ingredients, expect for the olive oil, into a food processor. Pulse a few times, then while the food processor is running continuously add in the olive oil in a slow and steady stream until it is emulsified and you have the consistency you like. I find it is usually perfect at around 1/2 cup. Taste and adjust any seasoning accordingly.
2

Place your pesto into a small bowl (or an airtight container) and place in the fridge until you're ready to dress the pasta.
3

Cook the pasta according to the package, but be sure to add several tablespoons of salt to the water to season the pasta, and also drain the pasta 1-2 minutes prior to the time recommended on the package to ensure you achieve a more al dente texture.
4

Place the cooked pasta into a large serving bowl and toss with the pesto. Add the peas, fresh arugula, and parmesan on top and serve.