Arugula and Pea Pasta
Our student intern, Kate Grimaldi, was headed to her farmers market for inspiration. She and her mom marveled at all the fresh greens and were inspired by the peas, lettuces, and lemon. They created a new, light, fresh pasta recipe perfect for a summer dinner!
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- 1 bag Al Dente® pasta, any flavor or cut
- 2 cups frozen peas
- 2 cloves garlic, crushed
- 2 Tbsp lemon rind, grated
- 2 Tbsp lemon juice
- 2Tbsp olive oil
- 8 oz goat cheese, crumbled
- bunch of arugla, washed and dried
- 1/4 lb. of prosciutto chopped and fried crisp, if desired
Bring a pot of salted water to a boil. Add pasta. Add the peas in the last minute of cooking. Drain the pasta and pea mixture. In a summery bowl, mix the pasta and peas with garlic, lemon zest, lemon juice, and olive oil. Fully toss the pasta. Add the goat cheese and arugula and mix until just combined. For extra flavor and protein they chopped and sautéed prosciutto and added the tasty bits to the pasta.