Pesto Arugula Peas
Serves: 6
Total Cook Time: 35
Prep Time: 15
Cook Time: 20
Ingredients
- 1 - 16oz package pasta
- 2 Tbsp garlic flavored olive oil, separated
- 1/2 c Italian seasoned panko crumbs
- 3 large cloves garlic
- 1 - 5 oz baby arugula
- 1 c frozen peas, thawed
- 1/3 c olive oil
- 3 Tbsp pine nuts, toasted, plus some to garnish
- 3 Tbsp lemon juice
- 1 tsp slat
- 1/2 tsp pepper
- 1 c cherry tomatoes halved (optional)
- 1 lbs meat (cooked shrimp, chicken)
- 3 c sugar snap peas, halved
- 1/3 cup finely shredded parmesan/reggiano cheese
Instructions
- Cook pasta according to pkg. Reserve 1 cup pasta water. Drain.
- If using chicken, begin cooking chicken.
- HEAT 1 Tbsp garlic oil in skillet over medium heat. Add bread crumbs.
- Cook 2-3 min or until golden brown, stirring occasionally. Transfer to bowl, set aside.
- Add chopped or minced garlic, arugula, peas, extra virgin olive oil, 3 Tbsp pine nuts, lemon juice, salt and pepper to blender. Cover/process until smooth, set aside.
- Heat remaining 1 Tbsp garlic olive oil to skillet over medium heat. Add cherry tomatoes and cook 2-3 min or until slightly softened, stirring occasionally.
- If using shrimp, add shrimp and sugar snap peas, cook 3-5 minutes until shrimp cooked. If using chicken add cooked chicken and warm 1-2 minutes.
- Stir arugula mixture into meat mixture. Add cooked pasta. Add reserved pasta water to thin sauce as needed.
- Garnish with toasted bread crumbs, pine nuts and cheese as desired.
