Spring Pea Pesto Pasta is a fresh and bright dish that feels like a gentle breath of spring in every bite. It’s packed with sweet peas, fragrant basil, a touch of garlic, and creamy parmesan all tossed with your favorite pasta. The pesto is vibrant green and silky, making the pasta feel light but still super satisfying.
I love making this pasta when peas are at their sweetest and freshest. It’s one of those meals that’s easy to whip up but tastes like you spent hours in the kitchen. I usually sneak in a bit of lemon juice to brighten the flavors even more, and a sprinkle of toasted pine nuts on top adds a nice crunch that everyone always asks about. It’s simple but feels special.
For serving, I like to add a little extra parmesan and some cracked black pepper on top. It also pairs nicely with a crisp green salad or a slice of crusty bread to complete the meal. Whenever I make this, it’s perfect for lunch, a quick dinner, or even a light weekend meal that leaves you feeling good. It’s one of those recipes I keep coming back to whenever I want something fresh and tasty.
Key Ingredients & Substitutions
Peas: Fresh peas give a sweet, fresh flavor and vibrant green color. Frozen peas work well too if fresh aren’t available. Just thaw or blanch them to keep their bright taste.
Fresh Herbs: Basil and parsley create the pesto’s bright, herby flavor. If you don’t have parsley, try cilantro or arugula for a peppery twist.
Nuts: Pine nuts are classic in pesto, but walnuts or almonds are tasty and budget-friendly options. Toasting them brings out a better flavor.
Parmesan Cheese: Use freshly grated Parmesan for the best melt and flavor. If you need a dairy-free option, nutritional yeast adds a cheesy taste.
Pasta: Fusilli or rotini work great because their twists hold onto the pesto well. Penne or farfalle also make good substitutes.
Lemon Juice: Adds brightness and balances the richness. If you don’t have lemon, a splash of white wine vinegar or lime juice can work too.
How Can You Make a Smooth and Flavorful Pea Pesto?
Getting the pea pesto just right is key to this recipe’s fresh taste and creamy texture. Here’s how I do it:
- Start by blanching the peas briefly to keep their bright color and sweet flavor.
- Add the peas, herbs, nuts, garlic, cheese, and lemon juice to a food processor or blender.
- Pulse gently at first, then slowly pour in olive oil while blending until smooth and creamy.
- If the pesto is too thick, add reserved pasta water little by little to loosen it up.
- Taste and then season with salt and pepper to bring out the flavors.
Making the pesto just before mixing it with pasta ensures it stays fresh and vibrant. The small step of reserving pasta water helps create a silky sauce that clings nicely to each bite.
Equipment You’ll Need
- Large pot – I use it to boil the pasta and peas at the same time, saving time and effort.
- Food processor or blender – this quickly blends all the pesto ingredients into a smooth, bright sauce.
- Measuring cups and spoons – helps keep everything precise, especially the oil and lemon juice.
- Small bowl – for reserving pasta water to adjust the sauce’s consistency.
- Serving bowl – a nice big one makes it easy to toss everything together and serve.
Flavor Variations & Add-Ins
- Proteins: Stir in cooked chicken, shrimp, or crumbled feta to make it more filling.
- Cheeses: Swap Parmesan for Pecorino or add a touch of goat cheese for different flavors.
- Veggies: Mix in roasted cherry tomatoes, sautéed zucchini, or arugula for extra freshness.
- Spices: A pinch of red pepper flakes or lemon zest can add a little kick and extra zing.
Spring Pea Pesto Pasta
Ingredients You’ll Need:
- 12 ounces pasta (fusilli, rotini, or your preferred shape)
- 1 1/2 cups fresh or frozen peas (reserve a handful for garnish)
- 1 cup fresh basil leaves (packed)
- 1/2 cup fresh parsley leaves (packed)
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts, lightly toasted
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/3 to 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1 cup fresh spinach or mixed baby greens
- A handful of sugar snap peas or snow peas for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. Most of the time is spent boiling pasta and peas, while you prepare the pea pesto. It’s a quick dish perfect for a fresh and satisfying meal any day of the week.
Step-by-Step Instructions:
1. Cook the Pasta and Peas:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the peas to the boiling water to blanch them. When done, drain the pasta and peas, reserving about 1/2 cup of the pasta water. Set everything aside.
2. Make the Pea Pesto:
While the pasta cooks, combine the blanched peas (except for a few you save for garnish), basil, parsley, garlic, toasted nuts, Parmesan cheese, and lemon juice in a food processor. Pulse the mixture, then slowly drizzle in the olive oil as you process until it becomes a smooth, vibrant pesto. If it seems too thick, add some reserved pasta water a little at a time to reach your preferred consistency. Season with salt and pepper to taste.
3. Toss and Serve:
In a large bowl, mix the drained pasta and peas with the pea pesto. Add fresh spinach or baby greens and toss gently until the greens are just wilted and everything is evenly coated. Garnish with reserved peas, sugar snap or snow peas if you like, and sprinkle extra Parmesan and black pepper on top. Serve warm or at room temperature and enjoy your bright, fresh Spring Pea Pesto Pasta!
Can I Use Frozen Peas Instead of Fresh?
Yes, frozen peas work perfectly for this recipe! Just thaw them slightly or blanch them in the boiling pasta water as instructed to keep that fresh, bright flavor.
How Do I Store Leftover Pea Pesto Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil if it feels dry.
Can I Make the Pesto Ahead of Time?
Absolutely! Make the pea pesto up to 2 days ahead and store it in the fridge. Stir it well before tossing with pasta, and add a little pasta water to loosen it if needed.
What Pasta Shapes Work Best?
Twist shapes like fusilli, rotini, or gemelli are ideal as they hold the pesto nicely. But feel free to use any pasta you have on hand — penne or farfalle work well too!