- 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
1 comment:
reviewers recommend: I added white beans and chicken marinated in lemon, garlic, and mixed herbs. Nice alternative to basic basil pesto if you like arugula. Would be nice topped with fresh chopped tomoatoes. Could also add bell peppers (yellow or orange?) for color.
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