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Chef Megan Mitchell

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Pesto Pasta with Peas and Arugula

  • Serves: 4
  • Complexity: easy
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Pesto Pasta with Peas and Arugula


  • 1 pound cavatelli pasta, or any short cut pasta will work
  • Salt and pepper, to taste
  • 12 ounces pesto, homemade or store-bought
  • 5 ounces wild organic arugula
  • 10 ounces frozen peas
  • 1/2 cup freshly grated parmesan cheese, plus more for sprinkling
  • 1/4 cup toasted pine nuts, for garnish


  1. Fill a large stock pot 3/4’s full with water and season liberally with salt. Bring to a boil. Add the pasta and cook per package directions until al dente.

  2. While the pasta cooks place a large nonstick skillet over low heat. Pour in the pesto. Once the pasta has cooked add it directly to the pesto pan along with the arugula. Cook for 2-3 minutes or until the arugula has wilted. Taste for seasoning, adding more salt or pepper if needed.

  3. Lastly add the peas and parmesan. Cook for 1-2 minutes or until the peas are warmed through.

  4. Remove and serve in a shallow bowl with a sprinkling of pine nuts, more parmesan cheese and freshly cracked black pepper.

    Recipe Courtesy of Megan Mitchell

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