PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO
Categories Food Processor Pasta Vegetarian Parmesan Walnut Arugula Pea Summer Healthy Gourmet
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- To prepare the penne:
- In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
- To make the pesto:
- In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.
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Md. Rihan Islam
[email protected]I would recommend this dish to others, but I would suggest making some changes to it to suit your own taste.
Cynthia Gill
[email protected]This dish is a good starting point, but I would make some changes to it next time.
Bruce Borello
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't great either.
IRMI FF
[email protected]This dish was a bit time-consuming to make. I would recommend making the pesto ahead of time to save time.
It's Owais
[email protected]The sugar snap peas were a bit tough. I would blanch them next time before adding them to the dish.
Zohaib Ms
[email protected]This dish was a bit too salty for my taste. I would use less salt next time.
Clement Justilien
[email protected]I found the pesto to be a bit bland. I would add more garlic and Parmesan cheese next time.
Chris Spielman
[email protected]This dish was a bit too rich for my taste. I think I would use less pesto next time.
Queban Ali
[email protected]The sugar snap peas added a nice crunch to the dish. I would definitely recommend using them.
Md Sawon amd Torofdar
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend this dish!
PsychSuPrem3
[email protected]This dish is perfect for a light and healthy meal. It's also a great way to use up leftover pesto.
Chay Groves
[email protected]I'm not a huge fan of arugula, so I used basil in the pesto instead. It was still very good.
Munda
[email protected]I added some grilled chicken to this dish for extra protein. It was delicious!
Derrick Delap
[email protected]This dish was easy to make and came together quickly. I used store-bought pesto to save time, and it still turned out great.
Ikeem Johnson
[email protected]I was skeptical about the combination of arugula and pesto, but it totally worked! The arugula added a nice peppery flavor that balanced out the richness of the pesto.
Thandolwethu Mokoene
[email protected]This penne with sugar snap peas and arugula pesto was a hit! The flavors were so fresh and bright, and the pesto was incredibly flavorful. I'll definitely be making this again!