Pea & Arugula Pesto Pasta Salad

This light and fresh Pea and Arugula Pesto Pasta Salad is the reliable meal or side dish that is straightforward to make, lighter and satisfying!

We're diving head first into spring and this pea and arugula pesto pasta salad is the reliable recipe to help you transition into the season! Fresh flavors, leafy greens and protein-packed peas all tossed together with warm pasta and from-scratch pesto make this one of the favorite dishes.

If you aren't a fan of this arugula and pea pesto, feel free to check out the favorite basil almond pesto or even the silky avocado pesto! Both taste great tossed with pasta and veggies!

What goes in

• 1 pound whole wheat rotini
• 4 cups loosely packed arugula leaves
• 2 cups fresh or frozen peas, thawed
• 2 cups packed arugula leaves
• 1 cup fresh or frozen peas, thawed
• 2 tablespoons fresh mint leaves
• 3 cloves garlic
• 1/4 cup pine nuts
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup olive oil

How it comes together

1. Bring a large pot of salted water to a boil and cook pasta according to the package directions. Drain the cooked pasta.
2. While the water is boiling, in the bowl of your food processor, add arugula, peas, mint leaves, garlic, pine nuts, Parmesan cheese, lemon juice and salt/pepper and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and silky. (If you like your pesto thinner, add a little water.)
3. Use a wide bowl, toss together warm pasta with pesto, arugula and peas. Season with cracked black pepper and a little extra Parmesan, serve and enjoy!