Pesto Pasta Salad

Servings: 8 to 10

INGREDIENTS

Pesto:

6 ounces arugula 2 ounces basil

½ cup walnuts

¾ cup extra-virgin olive oil

2 ounces Parmesan cheese

2 lemons, zested and juiced

Pasta salad:

½ pound campanelle (trumpet) pasta

1 pint snap peas, blanched or steamed

1 pint English peas, blanched or steamed

½ bag arugula

¼ cup Parmesan, shaved 1 recipe pesto (see above)

INSTRUCTIONS

Place one large pot of water on the stove with ¼ cup salt and bring to a boil. While water is coming to a boil, prepare the pesto. Place walnuts in a food processor and pulse until roughly chopped. Add basil and arugula in processor. With the processor running, drizzle in olive oil, followed by cheese, lemon zest and juice. Set aside in a large bowl

Once water has come to a boil, add your pasta and cook for about 7 to 8 minutes or al dente. Take the pasta out of the boiling water and place in a bowl of ice water, stir until pasta is cool. Transfer the chilled pasta to the bowl with the pesto and stir or toss until all the pasta is coated liberally with pesto, add peas and arugula and continue to toss until well coated. Serve with freshly cracked black pepper and shaved Parmesan.

RECIPE COURTESY OF CHEF ROBERT TOLAND, TERRAIN GARDEN CAFE