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Pea Pesto Pasta

A delightful dish combining the rich flavor of pesto with hearty pasta, packed with nutritional benefits and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pesto Ingredients
  • 1.5 cups frozen peas, thawed
  • 1.5 cups baby arugula
  • 2 cloves garlic
  • 2 scallions, thinly sliced
  • 1 Juice of 1 lemon
  • 0.25 cups grated Parmesan
  • 1 tablespoon grated Parmesan
  • pinch red pepper flakes
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.33 cups olive oil
Pasta
  • 8 ounces fusilli, rotini, or penne

Method
 

Preparation
  1. Place the peas, 1 cup of arugula, garlic, scallions, lemon juice, 1/4 cup of Parmesan, red pepper flakes, salt, and pepper in the bowl of a food processor. Finely chop everything.
  2. With the food processor running, slowly drizzle in the olive oil through the feeder tube to create a smooth pesto.
Cooking Pasta
  1. In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve half a cup of pasta water before draining.
Combine
  1. Transfer the cooked pasta to a large bowl. Stir in the pesto, adding reserved pasta water as needed to coat the noodles.
  2. Mix in the remaining arugula and additional Parmesan if desired.
Serving
  1. Serve with a recommended portion size of about one cup.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze the pesto for up to one month. To serve, consider pairing with sautéed asparagus or a tomato salad.