The highlight of this salad of pasta, green peas and arugula is spicy pesto. To make it, whisk fresh basil in a blender with a little rucola, pine nuts, spicy olive oil infused with garlic and red pepper flakes, lemon juice and parmesan. The pesto turns out to be quite hot, but in when combined with other components of the salad, it becomes softer, and slices of sun-dried tomatoes interestingly balance the stinginess of their sweetness. Salad served well chilled, sprinkled with grated Parmesan
Recipe author – Eddie Jackson – American football player (Alabama Crimson Tide football)
Time: 1 hour.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr penne pasta
- 1 tbsp. frozen peas, thaw
- 2 tbsp. arugula
- 0.5 tbsp. thinly sliced sun-dried tomatoes
- 0.5 tbsp. olive oil
- 6 tsp red pepper flakes
- 4 cloves of garlic
- Zest of 1 lemon (cut with wide stripes) + half juice lemon
- 3 tbsp. l toasted pine nuts
- 1 tbsp. fresh basil
- 0.5 tbsp. arugula for dressing
- 1/3 Art. grated parmesan
- Grated Parmesan for Serving
Recipes with similar ingredients: penne pasta, peas, arugula, cheese parmesan, pine nuts, red pepper flakes, sun-dried tomatoes, pesto sauce, basil
Recipe preparation:
- Cook the pesto: in a saucepan, mix the olive oil, red pepper flakes, 1 clove of garlic and lemon zest. Fry on very low heat until the garlic is soft, 30-40 minutes (not let the garlic fry). Strain the oil.
- In a food processor, chop pine nuts, basil, arugula, Parmesan, remaining 3 cloves of garlic and lemon juice. Add aromatic garlic oil and whisk until smooth. Salt and pepper.
- Make a pasta salad: bring in a large pot salted water to a boil. Add the pasta and cook in as recommended on the packaging to al dente, adding peas 2 minutes before cooked.
- Cast separately 1/4 tbsp. cooking liquid, drain the rest and rinse the pea paste under cold water to cool. Mix with pesto, arugula, sun-dried tomatoes and cooking liquid. Cover and refrigerate. Sprinkle Parmesan
