Best 4 Penne With Sugar Snap Peas And Arugula Pesto Recipes
Are you looking for a summery and delicious pasta dish that is bursting with flavor and nutrients? Look no further than penne with sugar snap peas and arugula pesto! This recipe combines the sweetness of sugar snap peas, the peppery flavor of arugula, and the nutty richness of pesto to create a truly unforgettable dish. The combination of textures is also a delight, with the tender pasta, crunchy sugar snap peas, and creamy pesto coming together to create a satisfying and well-balanced meal. Serve it for lunch, dinner, or even as a side dish at a potluck, and it's sure to be a hit with everyone at the table.
Here are our top 4 tried and tested recipes!
PENNE WITH ARUGULA AND WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.
PENNE RIGATE WITH ARUGULA-ALMOND PESTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.
- Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately.
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dish Recipes Pasta
Time 21m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
- Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g
PENNE WITH GARLIC PESTO
This pesto recipe is made with vegetable stock instead of olive oil.
Provided by Laura Jull
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
- Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
- Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.
Nutrition Facts : Calories 377 calories, Carbohydrate 66.6 g, Cholesterol 5.9 mg, Fat 6.4 g, Fiber 4.4 g, Protein 16.1 g, SaturatedFat 2 g, Sodium 157.2 mg, Sugar 5.5 g
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your dish. Look for sugar snap peas that are bright green and crisp, and arugula that is fresh and peppery.
- Don't overcook the sugar snap peas. They should still be slightly crunchy when you eat them. Cook them for 2-3 minutes in boiling water, or until they are bright green and tender.
- Make the pesto ahead of time. This will save you time on the day you're making the pasta. You can make the pesto up to 2 days in advance and store it in the refrigerator.
- Use a good quality olive oil. This will also make a big difference in the flavor of your dish. Look for an olive oil that is extra virgin and has a fruity flavor.
- Don't be afraid to experiment. You can add other ingredients to this dish, such as grilled chicken, shrimp, or roasted vegetables.
Conclusion:
This penne with sugar snap peas and arugula pesto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up fresh vegetables from your garden. The pesto is flavorful and bright, and the sugar snap peas add a nice crunch. This dish is sure to please everyone at your table.
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