Penne Pasta Salad with Spicy Pesto

Ingredients:

• 450 g penne pasta
• 1 cup frozen peas, thawed
• 2 cups arugula
• 0.5 cups thinly sliced ​​sun-dried tomatoes
• 0.5 cups olive oil
• 6 tsp red pepper flakes
• 4 cloves of garlic
• Zest of 1 lemon (cut into wide strips) + juice of half a lemon
• 3 tbsp toasted pine nuts
• 1 cup fresh basil
• 0.5 cup arugula for dressing
• 1/3 tbsp. grated parmesan
• Grated Parmesan cheese for serving

Preparation:

1. Prepare pestoIn a saucepan, combine olive oil, red pepper flakes, 1 clove of garlic, and lemon zest. Cook over very low heat until the garlic is soft, 30 to 40 minutes (do not let it brown). Strain the oil.
2. In a food processor, puree the pine nuts, basil, arugula, Parmesan, remaining 3 cloves of garlic, and lemon juice. Add the fragrant garlic oil and process until smooth. Season with salt and pepper.
3. Make a pasta saladBring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, adding the peas 2 minutes before the end of the cooking time.
4. Set aside 1/4 cup of the cooking liquid, drain the rest, and rinse the pasta and peas under cold water to cool. Toss with pesto, arugula, sun-dried tomatoes, and the cooking liquid. Cover and refrigerate. Sprinkle with Parmesan.