We’re diving head first into spring and this pea and arugula pesto pasta salad is the perfect recipe to help you transition into the season! Fresh flavors, leafy greens and protein-packed peas all tossed together with warm pasta and homemade pesto make this one of my favorite dishes.

Ingredients 

• 1 lb whole wheat rotini
• 4 cups loosely packed arugula leaves
• 2 cups fresh or frozen peas, thawed

For the pesto:

• 2 cups packed arugula leaves
• 1 cup fresh or frozen peas, thawed
• 2 Tbsp fresh mint leaves
• 3 cloves garlic
• 1/4 cup pine nuts
• 1/3 cup freshly grated Parmesan cheese
• 2 Tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup olive oil.

Instructions