Penne Pasta Salad with Spicy Pesto
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The highlight of this pasta, green pea, and arugula salad is the tangy pesto sauce. To make it, blend fresh basil with a little arugula, pine nuts, tangy olive oil infused with garlic and red pepper flakes, lemon juice, and Parmesan. The pesto is quite spicy, but when combined with the other salad ingredients, it softens, and the sun-dried tomato pieces balance the heat with their sweetness. Serve well chilled, sprinkled with grated Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g penne pasta
- 1 cup frozen peas, thawed
- 2 cups arugula
- 0.5 cups thinly sliced sun-dried tomatoes
- 0.5 cups olive oil
- 6 tsp red pepper flakes
- 4 cloves of garlic
- Zest of 1 lemon (cut into wide strips) + juice of half a lemon
- 3 tbsp toasted pine nuts
- 1 cup fresh basil
- 0.5 cup arugula for dressing
- 1/3 tbsp. grated parmesan
- Grated Parmesan cheese for serving
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Recipes with similar ingredients: penne pasta, peas, arugula, Parmesan cheese, pine nuts, red pepper flakes, sun-dried tomatoes, pesto sauce, basil
Cooking the dish according to the recipe:
- Prepare pestoIn a saucepan, combine olive oil, red pepper flakes, 1 clove of garlic, and lemon zest. Cook over very low heat until the garlic is soft, 30 to 40 minutes (do not let it brown). Strain the oil.
- In a food processor, puree the pine nuts, basil, arugula, Parmesan, remaining 3 cloves of garlic, and lemon juice. Add the fragrant garlic oil and process until smooth. Season with salt and pepper.
- Make a pasta saladBring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, adding the peas 2 minutes before the end of the cooking time.
- Set aside 1/4 cup of the cooking liquid, drain the rest, and rinse the pasta and peas under cold water to cool. Toss with pesto, arugula, sun-dried tomatoes, and the cooking liquid. Cover and refrigerate. Sprinkle with Parmesan.
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
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