Spring Pea Pesto Pasta is a fresh and bright dish that really celebrates the flavors of early spring. It’s packed with sweet peas blended into a vibrant, green pesto that coats every strand of pasta perfectly. You’ll notice a lovely mix of creamy, garlicky pesto and tender peas that give the dish a nice pop of color and texture.
I love making this pasta when fresh peas are in season because it feels light but still satisfying. I often add a squeeze of lemon juice to brighten everything up even more, which makes the whole dish feel extra cheerful. It’s one of those simple recipes that always gets me excited to eat, especially as the weather warms up.
My favorite way to enjoy this pasta is with a sprinkle of Parmesan cheese and a few toasted pine nuts on top for some crunch. It’s great for a quick weeknight dinner but also shines as a dish to share with friends for a casual lunch. Whenever I make it, I’m reminded how tasty and easy healthy eating can be!
Key Ingredients & Substitutions
Fresh Peas: These are the star ingredient! Fresh peas add natural sweetness and a bright color. If you can’t find fresh ones, frozen peas work well too. Just thaw them before using for a similar taste and texture.
Basil & Parsley: Both herbs make the pesto fresh and fragrant. Feel free to swap parsley with spinach or arugula for a different twist. Just keep the basil for that classic pesto flavor.
Parmesan Cheese: Adds a salty, nutty depth to the pesto. For a dairy-free option, try nutritional yeast, which offers a cheesy note without the dairy.
Pine Nuts: These bring a lovely crunch and richness. You can substitute toasted walnuts, almonds, or cashews if pine nuts aren’t available or if you have allergies.
Rotini Pasta: I love using rotini because its twists hold the pesto well. But any short pasta like fusilli, penne, or farfalle will work beautifully too.
How Do You Make the Pesto Smooth and Well-Blended?
The key to a creamy pea pesto is blending it just right. Start by pulsing the peas, herbs, cheese, nuts, garlic, and lemon juice to combine all ingredients evenly.
- Keep your food processor running at a steady speed while slowly drizzling in olive oil. This helps create a smooth, emulsified sauce.
- If the pesto feels too thick, add a little pasta water. This salty liquid thins the pesto without watering down flavor.
- Don’t over-blend or the pesto might become too runny. Stop blending once you reach a creamy, slightly chunky texture.
- Taste and adjust salt and pepper as needed for a bright, balanced flavor.
Equipment You’ll Need
- Large pot – I use this to boil the pasta and peas together, making it quick and simple.
- Food processor – This helps blend the peas, herbs, nuts, and cheese into a smooth pesto. I love how fast and easy it is.
- Measuring cups and spoons – Keep everything precise so your pesto and pasta are perfectly seasoned.
- Large mixing bowl – Perfect for tossing the pasta with the pesto and serving it all at once.
Flavor Variations & Add-Ins
- Swap basil for mint or arugula for a different fresh flavor profile.
- Add cooked shrimp, scallops, or grilled chicken for extra protein and a heartier meal.
- Use walnuts or cashews instead of pine nuts for a different crunch and flavor.
- Mix in roasted cherry tomatoes or grilled zucchini for added color and texture.
Spring Pea Pesto Pasta
Ingredients You’ll Need:
For the Pasta and Pesto:
- 12 oz rotini pasta (or your preferred short pasta)
- 2 cups fresh or frozen peas (reserve a small handful for garnish)
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/3 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup pine nuts (toasted)
- 2 cloves garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: a few arugula leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. Cooking the pasta and peas together makes it super quick, while blending the pesto only takes a few minutes. It’s a perfect speedy meal for any day!
Step-by-Step Instructions:
1. Cook the Pasta and Peas:
Fill a large pot with salted water and bring it to a boil. Add the rotini pasta and cook according to the package directions until just tender (al dente). During the last 2-3 minutes of cooking, toss in the peas so they soften along with the pasta.
2. Make the Pea Pesto:
While the pasta cooks, place 1 ¾ cups of the cooked peas into a food processor. Add the basil, parsley, Parmesan cheese, toasted pine nuts, garlic, and lemon juice. Pulse until the ingredients start to combine. With the processor running, slowly drizzle in the olive oil until the mix turns smooth and creamy. Season with salt and pepper to your taste. If the pesto feels thick, add a splash of pasta cooking water to loosen it just a bit.
3. Combine and Serve:
Drain the pasta and peas, saving about 1/4 cup of the cooking water. Return the pasta and peas to the pot or a large bowl, then add the pesto. Gently toss everything together so the pesto coats the pasta evenly. If needed, stir in some of the reserved pasta water to help the sauce stick better.
4. Garnish and Enjoy:
Dish out the pasta into bowls. Sprinkle with the reserved peas, extra Parmesan cheese, and some fresh arugula leaves if you like. Serve warm and enjoy the fresh taste of spring!
Can I Use Frozen Peas Instead of Fresh?
Yes! Frozen peas work great for this recipe. Just thaw them before using to achieve the best texture and flavor. Adding them to the pasta water during the last few minutes of cooking helps keep them tender.
How Can I Store Leftover Spring Pea Pesto Pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or microwave, adding a splash of water or olive oil to keep the pasta from drying out.
Can I Make the Pesto Ahead of Time?
Absolutely! Make the pea pesto up to 2 days in advance and keep it refrigerated in a sealed container. Before mixing with pasta, give it a quick stir and thin with a little pasta water or olive oil if needed.
What Other Nuts Can I Use Instead of Pine Nuts?
If you don’t have pine nuts, toasted walnuts, almonds, or cashews make excellent substitutes and add a nice depth of flavor to the pesto.