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Pasta Salad with Walnut Pesto, Tomatoes and Snap Peas
Ingredients
- 1 pound short-cut pasta, preferably campanelle
- ½ cup extra virgin olive oil
- 2 medium shallots, thinly sliced
- ½ of a lemon, juiced and zested
- ½ cup walnuts, toasted
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 pint (2 cups) grape tomatoes
- ⅓ pound snap peas, thinly sliced on a bias
- 2 cups loosely packed arugula
- 1 cup purple or green basil
- 1 ounce Parmesan, shaved
- English pea tendrils, for garnish (optional)
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