The pea and arugula pesto pasta with sun-dried tomatoes is a simple and quick first course that you can prepare in the time it takes to cook the pasta, and that delicious, flavorful creamy sauce will make you fall in love. It’s also great cold if you bring it to the office or on a picnic. Let’s go to the kitchen and prepare this pea and arugula pesto pasta together!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup frozen peas
- 4 tbsp Parmesan
- 2 cups arugula
- 4 sun-dried tomatoes
- to taste salt
- 2 tbsp extra virgin olive oil
- 6.35 oz rigatoni (or other pasta of your choice)
Tools
- 1 Small pot
- 1 Colander
- 1 Salad spinner for salad
- 1 Food processor
- 1 Pasta pot for pasta
Steps
Cook the frozen peas following the instructions on the package: for mine I cooked them in a small pot with a little water for ten minutes. If you use canned peas you can skip this step. Wash the arugula and pat it dry with kitchen paper or dry it in a salad spinner. Place the arugula in the food processor with the peas (but reserve a few for garnish). Also add the two tablespoons of oil, the Parmesan, one sun-dried tomato, season with salt (but be careful because for my taste it was quite flavorful even without salt, so taste and check) and blend everything until you obtain a smooth cream. If necessary add a little of the pasta cooking water. Boil the pasta in plenty of salted water, drain it and toss it with the arugula-and-pea cream. Add the reserved peas and the remaining sun-dried tomatoes cut into pieces. Serve hot, warm or cold as desired.
