Spring Pea Pesto Pasta is a bright and fresh dish that’s perfect for welcoming warmer days. It features sweet peas blended into a vibrant, green pesto that coats tender pasta for a light and tasty meal. The combination of fresh peas, basil, garlic, and a touch of cheese makes every bite feel lively and full of springtime flavor.
I love making this dish when peas are at their sweetest, and the pesto comes together so quickly in the blender or food processor. It’s one of those recipes I keep coming back to because it feels both special and simple at the same time. Plus, you can easily add extra veggies or a squeeze of lemon if you like a bit more zing.
My favorite way to enjoy Spring Pea Pesto Pasta is with a sprinkle of toasted nuts on top for some crunch and a little extra Parmesan cheese to finish it off. It works great as a quick weeknight dinner or a fun dish to bring to a potluck. I always find it’s a crowd-pleaser that tastes like spring on a plate!
Key Ingredients & Substitutions
Peas: Fresh peas bring a sweet, tender crunch, while frozen peas work well and save time. If you want, you can swap in shelled edamame for a protein boost.
Basil and Arugula: Fresh basil adds classic pesto flavor, and arugula gives a peppery twist. If you lack arugula, baby spinach can be a milder substitute.
Cheese: Parmesan adds a salty, nutty note that balances the greens. For a dairy-free option, try nutritional yeast or omit it altogether.
Nuts: Toasted pine nuts are traditional, but walnuts or almonds work well too. Toasting nuts before blending brings out richer flavors.
Olive Oil: Use good-quality extra virgin olive oil for the best flavor. If unavailable, light olive oil will do but expect a milder taste.
How Do You Make a Smooth, Green, and Flavorful Pea Pesto?
1. Blanch peas briefly to keep them bright and tender. Cooling them quickly stops cooking and sets their color.
2. Combine peas, basil, arugula, nuts, garlic, cheese, and lemon juice in a food processor.
3. Slowly add olive oil while pulsing to create a creamy sauce that blends well but still has texture.
4. If too thick, add pasta water a little at a time — the starch helps loosen it and helps the sauce stick to noodles.
5. Taste and adjust with salt, pepper, or lemon juice to balance sweetness and brightness.
Tip: Don’t over-blend or the pesto may lose its fresh color and texture.
Equipment You’ll Need
- Large pot – for boiling pasta and peas. I like a big one so everything cooks evenly.
- Slotted spoon – to easily remove peas from boiling water without wasting any.
- Food processor or blender – makes the pesto smooth and easy to combine everything quickly.
- Measuring cups and spoons – for precise ingredients and flavor balance.
- Serving bowls – nice for presenting the pasta and keeping it warm.
Flavor Variations & Add-Ins
- Swap basil for mint or parsley for a different fresh flavor. Both add a bright twist.
- Add grilled chicken or sautéed shrimp for extra protein and heartiness.
- Mix in roasted cherry tomatoes or sun-dried tomatoes to add sweetness or tartness.
- Use walnuts or almonds instead of pine nuts for a nuttier taste and different texture.
Spring Pea Pesto Pasta
Ingredients You’ll Need:
- 12 oz rotini or fusilli pasta
- 2 cups fresh or frozen peas
- 1 cup fresh basil leaves
- 1 cup fresh arugula (plus extra for garnish)
- ½ cup grated Parmesan cheese (plus extra for serving)
- ⅓ cup toasted pine nuts or walnuts
- 2 garlic cloves
- ½ cup extra virgin olive oil
- Juice of ½ lemon
- Salt and freshly ground black pepper to taste
Time Needed
This dish takes about 20 minutes total: 10-12 minutes to boil the pasta and peas, plus 5-8 minutes to prepare the pesto and toss everything together. It’s a quick and easy meal that comes together fast!
Step-by-Step Instructions:
1. Cook the Pasta and Peas:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. When there are about 2 minutes left, add the peas to the boiling water to blanch them. Reserve ½ cup of pasta cooking water, drain the pasta and peas, and set aside.
2. Make the Pea Pesto:
In a food processor or blender, combine the drained peas, fresh basil, arugula, Parmesan cheese, toasted pine nuts or walnuts, garlic, and lemon juice. Pulse until combined. With the machine running, slowly pour in the olive oil until you get a smooth pesto. Season with salt and pepper.
3. Toss and Serve:
Return the pasta and peas to the pot or a large bowl. Add the pea pesto and toss to coat everything evenly. If needed, add some reserved pasta water to loosen the sauce and help it cling to the pasta. Fold in some extra fresh peas and arugula leaves for freshness. Serve sprinkled with extra Parmesan and more arugula. Enjoy!
Can I Use Frozen Peas Instead of Fresh?
Yes, frozen peas work perfectly! Just thaw them slightly or blanch quickly before blending to keep that vibrant green color and fresh flavor.
How Can I Make This Dish Vegan?
Simply skip the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor without dairy.
Can I Prepare the Pesto Ahead of Time?
Absolutely! Make the pesto up to 2 days in advance and store it in an airtight container in the fridge. Stir in a bit of olive oil before tossing with pasta to refresh the sauce.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil if the sauce feels thick.
