Categories: Sides

Ingredients

• 1/2 cup olive oil
• 6 tsp red pepper flakes
• 4 garlic cloves
• Zest of 1 lemon (removed in wide strips), plus juice of 1/2 lemon
• 3 tbsp pine nuts, toasted
• 1 cup fresh basil
• 1/2 cup baby arugula
• 1/3 cup grated Parmesan
• Kosher salt and black pepper
• 1 lb. penne
• 1 cup frozen peas, thawed
• 2 cups baby arugula
• 1/2 cup thinly sliced sun-dried tomatoes
• Freshly grated Parmesan cheese, for topping

Directions

1. Make the pesto: Combine the olive oil, red pepper flakes, 1 garlic clove, and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30-40 minutes. Strain the oil.

2. Pulse the pine nuts, basil, arugula, Parmesan, remaining 3 garlic cloves, and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.

3. Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with Parmesan.

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