8 cups water
8 ounces whole-wheat fusilli
1 cup peas, fresh or frozen
6 cups baby arugula (about 4 oz.)
4 ounces goat cheese
⅓ cup pesto
2 cups cherry tomatoes, halved
2 small spring onions or scallions, thinly sliced
Grated Parmesan cheese and toasted pine nuts for garnish
Bring 8 cups water to a boil in a large pot. Cook pasta according to package instructions, adding peas during the last minute of cooking. Transfer 1/2 cup of the cooking water to a blender, then drain. Return the pasta and peas to the pot and cover to keep warm.
Add arugula, goat cheese and pesto to the blender; process until smooth.
Toss the pasta with the sauce, tomatoes and spring onions (or scallions). Serve warm or at room temperature, garnished with Parmesan and pine nuts, if desired.
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