Penne with Arugula Pesto and Red Potatoes Spring Vegetables
This vibrant pasta dish combines tender penne with homemade arugula pesto, perfectly cooked Idaho red potatoes, and fresh spring vegetables. The peppery arugula creates a bright, herbaceous sauce enhanced with toasted pine nuts and Meyer lemon juice, while blanched asparagus and sugar snap peas add crisp texture and seasonal flavor. The potatoes are cooked alongside the pasta for efficiency, then sliced and gently folded in to maintain their shape. This colorful, satisfying meal works beautifully for spring dinners or entertaining, offering fresh flavors and an appealing mix of textures in every bite.
Ingredients
- 4 ounces penne pasta
- 6 ounces Idaho red potatoes, about 4 medium
- 4 ounces asparagus
- ½ cup sugar snap peas
- 1 tablespoon extra virgin olive oil
- 1 cup arugula, packed
- 1 tablespoon garlic, minced, about 3 cloves
- ¼ cup pine nuts, toasted
- 1 tablespoon fresh Meyer lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon red chili flakes
- ⅓ cup extra-virgin olive oil
Instructions
- 1
Bring large pot of water to boil over medium high heat
- 2
Blanch asparagus for 2 minutes then transfer to ice bath using tongs
- 3
Add sugar snap peas to boiling water and cook for 2 minutes
- 4
Remove snap peas with slotted spoon and transfer to colander
- 5
Add more water to pot if needed and bring to boil
- 6
Add pasta and potatoes to boiling water
- 7
Cook according to package directions for 9-11 minutes until potatoes are al dente
- 8
Drain pasta and potatoes, reserving 1/2 cup cooking liquid
- 9
Remove potatoes and set aside to cool without rinsing pasta
- 10
Add arugula, garlic, pine nuts, lemon juice, salt, and chili flakes to mini food processor with half the olive oil
- 11
Pulse several times, scraping sides once or twice
- 12
Add remaining olive oil and pulse until fully incorporated
- 13
Slice cooled potatoes into 1/4 inch slices using sharp knife or mandolin
- 14
Heat pot with olive oil over medium heat
- 15
Transfer pasta to pot and stir to break up clumps
- 16
Add reserved cooking liquid and mix in pesto
- 17
Gently fold in asparagus and snap peas
- 18
Reheat for 2-3 minutes, stirring once or twice
- 19
Serve in pasta bowls and garnish with shelled peas and toasted pine nuts
Tips
Don't rinse the pasta after draining - the starch helps the pesto sauce coat better instead of sliding off.
Let potatoes cool before slicing so they stay firm and don't become mushy when folded into the pasta.
Reserve some pasta cooking water to help create a silky sauce that brings all the ingredients together.
Good to Know
Refrigerate leftovers for up to 3 days. The pesto may darken slightly but flavor remains good.
Pesto can be made up to 2 days ahead. Blanch vegetables day of serving for best texture.
Serve immediately while warm. Offer additional pine nuts and red pepper flakes on the side.
Common Mistakes
Don't overcook potatoes or they'll fall apart when slicing and mixing.
Avoid rinsing pasta to prevent pesto from sliding off the noodles.
Substitutions
FAQ
Can I make the pesto ahead of time?
Yes, the arugula pesto can be made up to 2 days in advance and stored covered in the refrigerator. The color may darken slightly but the flavor will remain excellent.
What if I can't find Meyer lemons?
Regular lemon juice works fine as a substitute. You might want to use slightly less since Meyer lemons are sweeter and less acidic than regular lemons.
Can I freeze this pasta dish?
The pasta itself doesn't freeze well due to the fresh vegetables and pesto, but you can freeze just the pesto for up to 3 months in ice cube trays.