Spring Pea Mint Pesto Pasta

The first time I made this pea and mint pesto, I was shocked by how something so electrically green could taste so comforting. It was a rainy Tuesday, and I had a bag of frozen peas staring at me from the freezer. That impromptu dinner became one of those recipes I find myself craving when spring feels too far away.

I served this to my skeptical husband who claimed he hated mint in savory dishes. After one bite, he went back for seconds and actually asked if I could make it again the next week. Thats when I knew this wasnt just a random creation but something special worth sharing.

Ingredients

• 350 g dried pasta: I love how penne or fusilli catches the creamy pesto in all those little crevices, but spaghetti works beautifully too
• Salt for pasta water: Dont be shy here, well salted water is the foundation of a flavorful dish
• 1 cup green peas: Frozen peas work perfectly fine, but fresh spring peas will make this sing even more
• 1 cup fresh mint leaves: This is the star that makes the pesto taste like spring itself
• 1/2 cup fresh basil: Adds that familiar pesto note while letting the mint shine through
• 1/3 cup toasted pine nuts: Toasting them first brings out this incredible buttery flavor you cannot skip
• 1/2 cup grated Parmesan: Adds the salty umami that balances the sweet peas and bright herbs
• 1 small garlic clove: Just enough to give it backbone without overwhelming the delicate flavors
• 1/2 cup extra virgin olive oil: Use the good stuff here since its carrying all those fresh flavors
• 1 tablespoon lemon juice: The acid that makes everything pop and taste alive

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil, then cook your pasta until its perfectly al dente, remembering to reserve that precious half cup of starchy cooking water before draining

Make the magic green sauce:

While the pasta bubbles away, blitz those peas, mint, basil, toasted pine nuts, Parmesan, garlic, olive oil, and lemon juice until you have this gorgeous smooth pesto, stopping to scrape down the sides and season it well

Bring it all together:

Toss the hot pasta right back in the pot with that vibrant pesto, adding splashes of the reserved pasta water until everything gets coated in this luscious creamy sauce

Finish with flair:

Serve it up immediately with extra pine nuts for crunch, more Parmesan for saltiness, and those fresh mint leaves that make it look absolutely stunning

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This dish has become my go to for unexpected dinner guests because it looks impressive and tastes like you spent hours on it. There is something about that bright green color that makes people smile before they even take a bite.

Making It Your Own

I have discovered that adding a handful of baby spinach to the pesto makes it even more nutritious without changing the flavor profile much. Sometimes I toss in some pea shoots or microgreens right at the end for an extra fresh pop that looks beautiful on the table.

What To Serve With It

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. I also love serving crusty garlic bread on the side, though honestly this pasta is substantial enough to stand on its own for a light dinner.

Storage And Make Ahead Tips

The pesto keeps beautifully in the fridge for up to five days, just press plastic wrap directly onto the surface to prevent oxidation. You can even freeze it in ice cube trays for those nights when you need something incredible in under fifteen minutes.

• Leftover pasta reheats surprisingly well with just a splash of water and a quick toss in a warm pan
• If the pesto thickens in the fridge, loosen it with a little olive oil before using
• This recipe doubles easily and makes a fantastic contribution to potluck gatherings

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Every time I make this, I am reminded that the simplest ingredients treated with respect can create something extraordinary.

Recipe Q&A

→ What type of pasta works best?

Penne, fusilli, or spaghetti all hold the pesto well and cook to an ideal texture for this dish.

→ Can I use frozen peas?

Yes, blanch frozen peas briefly to preserve their bright color and sweet flavor before blending.

→ How do pine nuts enhance the dish?

Toasted pine nuts add a rich, nutty flavor and crunchy texture that complement the creamy pesto.

→ Is there a substitute for Parmesan?

For a dairy-free alternative, nutritional yeast provides a similar savory note without cheese.

→ How to adjust pesto consistency?

Reserved pasta water can be added gradually to thin the pesto, ensuring a smooth coating on the pasta.

→ Can I add other greens?

Baby spinach blends nicely into the pesto for added color and nutrients without overpowering the mint and peas.