20 Minute Parslied Pea Pesto Pasta

By Jamie Vespa

20 Minute Parslied Pea Pesto Pasta is a quick and easy vegetarian dinner perfect for busy weeknights. Kid-friendly and great for make-ahead lunches.

Ingredients

• 12 oz. dry spaghetti
• 1/2 cup fresh or frozen/thawed green peas
• 1 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 3 Tbsp. toasted pine nuts (plus more for garnish)
• 2 Tbsp. fresh lemon juice
• 1/4 cup freshly grated pecorino romano cheese (plus more for garnish (sub Parmesan))
• 2 garlic cloves (thinly sliced)
• 1/2 tsp. kosher salt
• 1/4 tsp. crushed red pepper flakes
• 1/3 cup extra-virgin olive oil
• 1 Tbsp. unsalted butter
• 2 cups fresh arugula

Instructions

1. 1

   Cook pasta in a large pot of salted water until almost al dente. Reserve 1 cup pasta water and drain remaining. Return cooked pasta back to pot and place over burner with heat turned off.

2. 2

   WHILE PASTA COOKS: Prepare pesto by combining green peas, parsley, mint, nuts, lemon juice, cheese, garlic, salt, and red pepper flakes in a food processor. Begin blending while gradually streaming in olive oil until mixture is smooth.

3. 3

   Immediately following adding cooked pasta back to pot, add butter and toss with pasta until melted. Add pesto and use tongs to toss and coat. Gradually stream in pasta water in 1/4 cup increments, tossing continuously, until pesto sauce clings to noodles and desired consistency is achieved (you may not need all the pasta water, but better to have extra for insurance). Remove from burner and add arugula; toss to combine. Transfer to a serving platter and garnish with additional pine nuts and cheese, if desired.