Penne with Sugar Snap Peas and Arugula Pesto

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine.

5. 5

   With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables.

6. 6

   The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.