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Pasta with Arugula Pesto, Peas and Mushrooms


8 ounces penne pasta, cooked al dente
1/2 cup arugula pesto (see recipe)
8 oz sliced mushrooms
1 T. grass fed butter or olive oil
1 cup peas, frozen or freshly shelled when available
Zest of one lemon
Sea salt and pepper to taste
Parmigiano Reggiano for grating


  1. Cook the pasta according to the directions.
  2. Meanwhile sauté the mushrooms in the butter in a large sauté pan Add the peas at the end.
  3. Add the warm drained pasta to the pan with the mushrooms. Add the arugula pesto and lemon zest. Toss to combine. Taste and season with sea salt and pepper.
  4. Top with grated parmesan.