Spring Pea Mint Pesto Pasta (Printable)

Bright and creamy pea-mint sauce with pine nuts over perfectly cooked pasta, ideal for fresh seasonal meals.

# What You’ll Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
02 - Salt for pasta water

→ Pesto

03 - 1 cup frozen or fresh green peas, blanched
04 - 1 cup fresh mint leaves, packed
05 - 1/2 cup fresh basil leaves, packed
06 - 1/3 cup toasted pine nuts, plus extra for garnish
07 - 1/2 cup grated Parmesan cheese
08 - 1 small garlic clove
09 - 1/2 cup extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Extra grated Parmesan cheese
13 - Fresh mint leaves

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - Combine blanched peas, mint, basil, toasted pine nuts, Parmesan, garlic, olive oil, and lemon juice in a food processor. Process until smooth, scraping down sides as needed. Season with salt and pepper to taste.
03 - Return drained pasta to the pot. Add pesto and toss to coat evenly, adding reserved pasta water as needed to achieve creamy consistency. Serve immediately topped with extra pine nuts, grated Parmesan, and fresh mint leaves.

# Expert Advice:

01 -
  • This pesto comes together in under five minutes and tastes like you spent hours in the garden
  • The combination of sweet peas and bright mint creates a flavor profile that screams spring but works beautifully any time of year
02 -
  • Never skip toasting the pine nuts because the difference in flavor between raw and toasted is absolutely transformative
  • The pesto can be made up to three days ahead and stored in an airtight container with a thin layer of olive oil on top to prevent oxidation
03 -
  • If the pesto seems too thick, add more olive oil rather than water to maintain the rich mouthfeel
  • Reserve extra pasta water than you think you need because that starchy liquid is the secret to restaurant quality sauce consistency

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