Lemon Pasta Salad
Creamy Lemon Pasta with peas, arugula, and tomatoes is the perfect make ahead pasta dish. Enjoy it hot for dinner or cold as a refreshing side for potlucks, picnics, and summer gatherings.
Servings: 6 people
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves finely minced
- 1 cup heavy cream
- 1 cup chicken broth
- Juice and zest of 1 to 2 lemons
- 2 tsp salt
- 1/2 tsp black pepper
- 1 lb rotini pasta or preferred pasta shape
- 1/2 cup grated Parmesan or Romano cheese
- handful baby arugula
- cherry tomatoes halved, amount to taste
- frozen peas thawed, amount to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
- While the pasta cooks, warm the olive oil in a saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the heavy cream and chicken broth. Stir in the lemon juice, lemon zest, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the sauce begins to thicken.
- Transfer the cooked pasta to a large serving bowl. Pour the lemon sauce over the pasta and toss until evenly coated.
- Add the peas, tomatoes, and arugula, then gently mix everything together. Finish with the grated cheese and toss one final time.
- Serve warm, or refrigerate until chilled. This pasta is just as delicious cold and makes a great make ahead dish for potlucks, picnics, and summer gatherings.