Celebrate fresh spring flavors with this pea pesto pasta loaded up with fresh veggies and zesty pea pesto. This scrumptious pasta is made with simple, fresh ingredients and comes together in a pinch for the perfect quick and easy spring dinner!
Celebrate fresh spring flavors with this pea pesto pasta loaded up with spring veggies and zesty pea pesto. This 30 minute easy spring pasta is made with simple, fresh ingredients and comes together in a pinch for the perfect quick and easy spring dinner!
Pea Pesto Pasta
I love green food. It probably stems from Green Eggs and Ham, but I’ve always found eating green food so FUN. Which is why I am a diehard pesto aficionado. It’s green, it’s zesty, it’s nutty, it’s cheesy. Like…what more could you want? So when I had overstocked on peas and made this pea pesto, I knew I just had to make a bright and zesty pea pesto pasta.
What is pea pesto pasta?
This pea pesto pasta will quickly become a regular on your dinner recipe rotation. Made in under 30 minutes with fresh, simple ingredients, this spring pesto pasta is easy enough to whip up on a weekday, but fancy enough to serve at a dinner party. It’s loaded with fresh spring veggies, making it the perfect vegetarian treat, but it’s also delicious served with this crispy parmesan chicken, from my friend Jess’s blog. I prefer to top each bowl off with a serving of creamy burrata, a sprinkle of parm, and fresh ground pepper. The result is a light spring pasta that’s mildly cheesy without being too heavy or creamy.
TLDR: You need to make this pea pesto pasta.
What do you need to make pea pesto pasta?
You’ll only need handful of fresh spring ingredients to throw together with light pasta dish.
This ridiculously tasty pea pesto deserved a post all of its own, so you can head over to the pea pesto recipe to get all the deets. But luckily for you, pesto is actually SO easy to make at home. Simply combine all of the ingredients you’ll need for your homemade pea pesto in a food processor and pulse to combine.
That. Is. It.
The pea pesto will keep in the fridge for up to 3 weeks in a sealed container or in the freezer for up to 3 months.
So…basically you’ll be making this pea pesto pretty much all year long.
Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box. Remember, you’ll need to reserve some pasta water when it’s done cooking so don’t just drain your pasta 🙂
While the pasta cooks, make the pesto sauce according to directions in your food processor or blender. Set aside.
Once the pasta is done cooking, strain the pasta, reserving 2/3 cup starchy pasta water.
Add the pasta back to the pot you cooked it. Add the pesto, peas and about half of the pasta water. Stir together–I like to use tongs to do this! If the pesto feels too thick and is not evenly coating the pasta, add more pasta water. Cook over medium heat until the pesto thickens and sticks to the pasta, about 2 minutes.
Divide the pasta between 4 plats and top each serving with an ounce of burrata and freshly grated parmesan cheese. Enjoy hot!