- 1/2 pound sugar snap peas, trimmed
- 1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
- 3/4 to 1 cup arugula pesto
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.
Gourmet, July 1993 via Epicurious
Serves 4 to 6