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Orecchiette with Arugula and Pea Pesto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 25 min
  • $
Gatheredtable
adapted fromCooking Light

Ingredients

  • 1 1/2 cups frozen peas
  • 2 tablespoons fresh tarragon leaves, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove
  • 8 ounces orecchiette rigate
  • 4 ounces arugula, trimmed

Directions

Prep: 1. Bring a pot of water to a boil. 2. Zest and juice lemon Make: 1. Place peas in a mesh strainer; set in boiling water for 1 minute, then rinse peas under cold water. 2. Cook pasta in boiling water according to package directions; drain and set aside in bowl. 3. Meanwhile, place 1 cup peas in a blender or food processor; set aside remaining peas. 4. Puree in blender with peas: 3 tablespoons water, 1 tablespoon tarragon, oil, lemon zest, salt, pepper, and garlic. 5. Add pea mixture to pasta; toss to coat. 6. Mix into pasta: reserved peas, 1 tablespoon tarragon, arugula, and lemon juice.

Notes

This is also great topped with feta.

Goes great with these recipes

Simple Arugula Salad with Avocado
Avocado Strawberry Spinach Salad
Asparagus and Radishes with Mint
Asparagus Basil Salad
Garlic and Herb Tomatoes
Corn and Tomato Salad
Mixed Green Salad with Strawberries
Avocado Kale Salad
Green Salad with Creamy Mustard Vinaigrette
Mixed Salad with Avocado
Simple Green Salad

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