When spring comes around, nothing beats a simple plate of pasta with pea pesto. With the warmer weather, it’s nice to lighten up your lunch or dinner with some vegetables and herbs. This vegetarian, easy-to-love recipe combines fresh peas and arugula to create a delicious spring corzetti pasta dish full of fresh flavors and different textures.
Corzetti Pasta with Pea Pesto and Arugula
300 gr fresh peas (or 400 gr frozen peas, defrosted)
100 gr Parmigiano Reggiano cheese, grated
5 tablespoons extra virgin olive oil
salt and pepper
Bring a large pot of salted water to a boil. Add peas and cook for about 20 minutes or until very soft (you should be able to make pesto by mashing peas with a fork; this will give your pea pesto a delicious chunky texture).
Drain peas and let cool to lukewarm.
You can make pea pesto by using a food processor but I find that this primo piatto develops a much more interesting consistency when you puré the ingredients with a fork. Place the cooked peas, grated cheese and extra virgin olive oil in a large bowl and mash them up with a fork or spoon. Season with salt and white pepper.
Cook the corzetti pasta until al dente, drain and toss in the bowl with the pea pesto. Garnish with some fresh arugula and serve immediately.