Ein lebendiger, gekühlter Nudelsalat mit cremigem Basilikum-Pesto, süßen Erbsen und knackigen gerösteten Pinienkernen.
# Zutaten:
→ 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 toasted pine nuts
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 toasted pine nuts, additional
12 - Zest of 1 lemon
→ Optional Additions
13 - 3.5 oz feta cheese, crumbled
14 - Fresh herbs such as mint or parsley, chopped
# Zubereitung:
01 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/4 cup of pasta water, drain pasta, and rinse under cold water until cooled completely. Set aside.
02 - While pasta cooks, blanch peas in boiling water for 2 minutes. Drain and rinse under cold water immediately.
03 - In a food processor, combine basil, toasted pine nuts, Parmesan cheese, garlic clove, lemon juice, salt, and pepper. Pulse until combined. With motor running, slowly drizzle in 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 as needed to achieve silky consistency.
05 - Fold blanched peas, arugula, lemon zest, and additional toasted pine nuts into pasta mixture. Add crumbled feta cheese and fresh herbs if desired.
06 - Taste and adjust seasoning with salt, pepper, or additional lemon juice as needed. Serve chilled or at room temperature.
