• Ingredients: 25
  • Serves: 4

Penne with sugar snap peas and arugula pesto with bunches of arugula, coarse stems discarded and the leaves washed well and spun dry, walnuts, freshly grated parmesan or sardo, salt, large clove, olive oil.


  • 1/2 lb. sugar snap peas, trimmed
  • 1 lb. penne rigate or other tubular pasta
  • 3/4 to 1 cup arugula pesto

For the pesto:

  • 2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
  • 1 1/2 cups walnuts
  • 3/4 cup freshly grated Parmesan or Sardo
  • 1 tsp. salt
  • litre large clove
  • 1/3 cup olive oil


  • Fresh fennel fronds

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


To prepare the penne:

  1. Step 1 In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto.

    For this step you will need

  2. Step 2 In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander.
  3. Step 3 In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.

    For this step you will need

To make the pesto:

  1. Step 4 In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine.

    For this step you will need

  2. Step 5 With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables.

    For this step you will need

Nutrition information

Calories 1,071 Carbohydrates 164 g (55%)
Fat 47 g (72%) Protein 35 g (69%)
Saturated Fat 11 g (56%) Sodium 1,252 mg (52%)
Polyunsaturated Fat 16 g Fiber 43 g (173%)
Monounsaturated Fat 17 g Cholesterol 14 mg (5%)