Peas and Asparagus with Arugula Pesto

Why use arugula instead of basil in this pesto?

The peppery bite of arugula is a natural match for sweet spring peas and asparagus, and the recipe even suggests tossing the finished dish with pasta to turn it into a full main course. An arugula pesto holds its own against the vegetables without the heavier richness of a basil-parmesan pesto.

How do I know when the peas and asparagus are done?

The recipe says to cook the asparagus and peas over high heat for just a few minutes until they are soft but still have a bite — they should feel tender when pressed but not turn mushy. Add the pesto only after removing from heat to warm it through, not to cook it further.