Spring Green Pesto Pasta Salad (Print Version)

A refreshing cold pasta dish tossed with homemade basil pesto, peas, peppery arugula, and crunchy toasted pine nuts.

# What You’ll Need:

→ Pasta

01 - 10.5 oz short pasta such as fusilli, farfalle, or penne

→ Pesto

02 - 2 cups fresh basil leaves, packed
03 - 1/4 cup pine nuts, toasted
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1 garlic clove
06 - 1/2 cup extra virgin olive oil
07 - 1/2 lemon, juiced
08 - Salt and freshly ground black pepper to taste

→ Vegetables and Greens

09 - 1 cup frozen peas
10 - 3 cups baby arugula
11 - 1/4 cup pine nuts, toasted
12 - Zest of 1 lemon

→ Optional Additions

13 - 3.5 oz feta cheese, crumbled
14 - Fresh mint and parsley, chopped

# How-To:

01 - Bring a large pot of salted water to boil and cook pasta until al dente. Reserve 1/4 cup pasta cooking water, drain pasta, and rinse under cold water until chilled. Set aside.
02 - While pasta cooks, bring water to boil and blanch frozen peas for 2 minutes. Drain and immediately rinse under cold water to halt cooking. Set aside.
03 - Add basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper to a food processor. Pulse until combined. With motor running, slowly drizzle olive oil until smooth and creamy paste forms. Adjust seasoning to taste.
04 - In a large mixing bowl, toss cooled pasta with prepared pesto, adding reserved pasta water gradually to achieve silky consistency.
05 - Fold blanched peas, arugula, lemon zest, and extra toasted pine nuts into pasta mixture. Add crumbled feta and fresh herbs if desired.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like sunshine and feels fancy, but you can make it in half an hour without breaking a sweat.
  • The arugula adds a peppery bite that keeps every forkful interesting, and the lemon zest wakes everything up.
  • It's one of those rare dishes that actually tastes better after sitting for a bit, so you can make it ahead and relax.
  • You can swap in whatever greens or cheese you have on hand and it still turns out delicious.
02 -
  • Rinse the pasta under cold water after draining or it will turn into a sticky, clumpy mess that no amount of pesto can save.
  • Toast the pine nuts in a dry skillet over medium heat and watch them like a hawk; they go from golden to burnt in seconds.
  • Add the arugula just before serving if you're making this ahead, or it will wilt and lose its peppery crunch.
03 -
  • Make a double batch of pesto and freeze half in ice cube trays; you'll thank yourself later when you need a quick flavor boost for pasta or sandwiches.
  • If your pesto looks too thick, don't add more oil; use the reserved pasta water instead for a creamier, clingier sauce.
  • Taste the salad after it's been chilled; cold mutes flavors, so you might need to add more lemon juice, salt, or pepper right before serving.
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