Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula

GV comments: This is a lovely dish for spring. I made it for Easter dinner, and it was appreciated by all. The peas really mellow out the basil flavor of the pesto. I wouldn't want that all the time, but it's an intriguing variation on your standard pesto. The magical touch is the arugula -- resist the temptation to leave that out (unless you hate arugula). The contrast between the sharp arugula and the mellow pesto creates the layers of flavor a good dish really needs. This one's a keeper. 

Timing: Around 30 minutes if you're efficient

Affordability: Total $10 or less

Nutrition: Mostly whole-food (except for the oil)

Gluten-free (if you use gluten-free pasta)

Print Friendly and PDF