Pasta Salad with Sugar Snap Peas

Ingredients

• 150 g tarragon
• 2 Garlic cloves
• 80 g pine nuts
• 50 g Parmesan (1 piece)
• 90 ml olive oil (9 tbsp)
• Salt
• Pepper
• 1 splash Lemon juice
• 400 g penne
• 250 g Zucchini (1 Zucchini)
• 250 g Sugar snap peas
• 3 tbsp white wine vinegar

Instructions

1. 1.

   Wash and dry the tarragon, peel and roughly chop the garlic cloves. Toast the pine nuts in a dry pan until golden brown.

2. 2.

   Grate 40 g parmesan. For the pesto, blend 120 g tarragon with garlic and 50 g pine nuts, adding 2 tbsp olive oil and mixing finely. Gradually add another 6 tbsp olive oil and grated parmesan. Season with salt, pepper and lemon juice.

3. 3.

   Cook the pasta in plenty of salted water according to package instructions until al dente. Drain, rinse with cold water and let drain.

4. 4.

   While the pasta cooks, wash the zucchini, halve it lengthwise and slice into rounds. Wash the sugar snap peas, trim and cut diagonally into pieces.

5. 5.

   Blanch the sugar snap peas in boiling salted water for 5 minutes. Remove, shock in cold water and drain.

6. 6.

   Heat remaining oil in a pan, add sugar snap peas, zucchini and pasta, tossing for about 2 minutes. Add vinegar and season with salt and pepper.

7. 7.

   Serve the pasta salad in a large bowl, drizzle with pesto, sprinkle with remaining pine nuts and tarragon, top with grated parmesan and serve.