Can I make the spring pea pesto pasta ahead of time?

Yes, you can absolutely prep it ahead. I often make the pea pesto a day or two in advance and store it in the fridge in an airtight container. When you're ready to eat, just cook the pasta fresh, warm the pesto slightly if needed, and toss everything together. It’s perfect for busy weeknights.

Can I freeze the pea pesto?

You sure can! Pea pesto freezes beautifully. I recommend portioning it into small containers or ice cube trays. Once frozen, pop them into a freezer bag and use within 2–3 months. Just thaw in the fridge overnight or gently warm before using.

What other pasta shapes can I use?

While I love rotini or fusilli for how well they hold the pesto, you can also use: Penne Bowtie (farfalle) Orecchiette Spaghetti or linguine (though they won’t grab the sauce as much) Use what you have on hand—it’s very forgiving.

Is this recipe kid-friendly?

In my house, it’s a winner with even the pickiest eaters. The bright green color makes it fun, and the mild sweetness of the peas helps ease any resistance to the green sauce. You can always stir in extra cheese or serve it with garlic bread to win them over.

Spring Pea Pesto Pasta Recipe Everyone Will Love

Description

A fresh, quick, and creamy green pasta made with sweet peas, herbs, and Parmesan that comes together in under 30 minutes. Perfect for busy weeknights and picky eaters.

Ingredients

Scale

12 ounces rotini or fusilli pasta
1 ½ cups fresh or frozen green peas
1 cup fresh basil leaves
¼ cup fresh parsley leaves, plus more for garnish
1 garlic clove
¼ cup pine nuts or walnuts
½ cup grated Parmesan cheese
⅓ cup extra-virgin olive oil
Juice of ½ lemon
Salt and freshly ground black pepper to taste
Optional: Microgreens, extra Parmesan, more fresh herbs for garnish

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Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water and set pasta aside.
Blanch peas in the same boiling water for 1–2 minutes until bright green and tender. Drain and plunge into ice water, then drain again.
In a food processor, combine peas, basil, parsley, garlic, nuts, Parmesan. Pulse until finely chopped. With motor running, slowly drizzle in olive oil until creamy. Add lemon juice, salt, and pepper. Adjust with pasta water if needed.
Toss warm pasta with pesto, using pasta water as needed to loosen the sauce.
Garnish with parsley, microgreens, or extra Parmesan and serve.

Notes

No basil? Use spinach or arugula. Nut-free? Try sunflower seeds. Vegan? Omit cheese or sub with vegan Parm. Add protein like rotisserie chicken or white beans. Leftovers are great cold as pasta salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Boiled
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 360mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 14g
Cholesterol: 10mg