Pea Pesto Pasta
Pea Pesto Pasta is a vibrant, creamy, and fresh alternative to traditional pesto pasta, made with green peas, fresh basil, Parmesan cheese, garlic, and olive oil. This light yet satisfying dish is perfect for a quick weeknight meal or a refreshing summer pasta. The pea pesto adds a subtle sweetness and smooth texture, making it an ideal pairing with any pasta shape of your choice.
Equipment
- 1 Food Processor
- 1 Large pot (for cooking pasta)
- 1 strainer (for draining pasta)
- 1 Large Mixing Bowl (optional, for mixing pasta)
Ingredients
- 2 cups 300g Green peas (fresh or frozen)
- 2 cups Fresh basil leaves packed
- 2 cloves Garlic peeled
- 1/2 cup 50g Parmesan cheese (grated, or dairy-free alternative for vegan version)
- 1/4 cup 60ml Olive oil
- 1 tbsp Lemon juice freshly squeezed
- 1/4 tsp Salt or to taste
- 1/4 tsp Black pepper freshly ground, or to taste
- 8 oz 225g Pasta (your choice, e.g., spaghetti, penne, fusilli)
Optional: Pine nuts, walnuts, or almonds for added crunch (about 2 tbsp)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Pea Pesto: In a food processor, combine the green peas, basil, garlic, Parmesan cheese, and lemon juice. Pulse until roughly chopped. With the processor running, drizzle in the olive oil until the pesto is smooth and creamy.Add salt and pepper to taste.
- Combine Pasta & Pesto: Add the cooked pasta back into the pot or place it in a large mixing bowl. Pour the pea pesto over the pasta and toss well to coat, adding reserved pasta water a tablespoon at a time if needed to adjust the sauce consistency.
- Serve: Divide the pasta between serving plates.Optional: Garnish with additional Parmesan cheese, fresh basil, or crushed nuts. Serve immediately.
Notes
- For a vegan option, substitute Parmesan with nutritional yeast or your favorite dairy-free cheese.
- If you prefer a richer pesto, you can add a small handful of pine nuts, walnuts, or almonds to the food processor.
- The pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
- Frozen peas work just as well as fresh peas. Simply blanch them in boiling water for about 2 minutes before using them for the pesto.
- To make the dish even heartier, consider adding grilled chicken, shrimp, or tofu for a protein boost.