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Penne with Sugar Snap Peas and Arugula Pesto
A simple springtime pasta dish that isn't to be missed!


For 4 Serving(s)


  • 1/2 lb sugar snap peas, trimmed
  • 3/4 c arugula pesto
  • 1 lb penne rigate (ridged, quill-shaped macaroni) or other tubular pasta

Penne with Sugar Snap Peas and Arugula Pesto Directions

    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.

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