- 1⁄2 lb
- sugar snap peas, trimmed
- 3⁄4 c
- arugula pesto
- 1 lb
- penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
A simple springtime pasta dish that isn't to be missed!
Adapted from Gourmet Magazine, July 1993
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.