Skip to main content
Skip to store items
Skip to main navigation

Recipe Search

Penne with Sugar Snap Peas and Arugula Pesto

Yield
Servings
Prep time
15 mins
Courses
Entrée | Side dishes | Vegetables
Special Diets
Vegetarian
Source

Adapted from Gourmet Magazine, July 1993

Description

A simple springtime pasta dish that isn't to be missed!

Ingredients

1⁄2 lbsugar snap peas, trimmed
3⁄4 carugula pesto
1 lbpenne rigate (ridged, quill-shaped macaroni) or other tubular pasta

Instructions

In a large saucepan of boiling water, blanch the peas for about 45 seconds, until they are crisp-tender. Toss with ½ c. of pesto. Add pasta to the recently vacated boiling water and cook until al dente, reserving ½ c. of the pasta water when finished. Toss pasta with the sugar snap peas, reserved ½ c. of the pasta water, ¼ c. of the remaining pesto (or to taste). Salt and pepper to taste.