Pesto Pasta with peas
Spring is around the corner and fresh dishes are always the four front. Lighter brighter flavors, more veggies, greens and all the in between. Pasta is a favorite of mine and adding light greens and veggies is a great way to help make it a good spring dish.
I love adding arugula to pesto because it adds a nice bite and I think it pairs nicely. Because of all the pesto and the peppery bite with arugula I thought a creamy light cheese light Ricotta would be nice.
1 Box of Bow tie pasta
1 1/2 cup frozen peas
2 cups pesto ( homemade or jared from the store)
1 container of Ricotta
1 1/2 cup arugula
1/2 cup pine nits
Step 1: Boili the pasta water. When the water is just about to boil, add a large pinch of salt and then add a tablespoon of olive oil.
Step 2: Add the pasta to the water and cook to al dente. ( Read the directions on the box)
Step 3: Drain the pasta and in the same pot add the pesto, mix together, and add the frozen peas
Step 4: On a serving platter put the pasta out then fold in the arugula. You want to fold it in after so it doesn’t wilt from the heat too fast.
Step 5: Add the Ricotta. This is where you can add as much or as little as you want. I like to take a little spoon and spoon out little drops of ricotta all over the top, so that if you were to use a big spoon to dish it out each serving would get some cheese.
Step 6: Toast the pine nuts. On a little skillet, on low heat toast the pine nuts for one minute. You need to watch them closely as they brown quickly. Shake the pan or stir a couple times.
Step 7: Sprinkle the pine nuts all over the two and serve.
With spring time around the corner I hope this Pesto Pasta is on your spring table.