Spring Pea Mint Pesto Pasta (Print Version)

Bright pasta combining sweet peas and fragrant mint pesto for a fresh, easy Italian-inspired dish.

# What You Need:

→ Pasta

01 - 12 oz dried spaghetti or linguine

→ Pesto

02 - 1 cup fresh or frozen peas, thawed if frozen
03 - 1 packed cup fresh mint leaves
04 - 1/2 cup fresh basil leaves
05 - 1/3 cup grated Parmesan cheese
06 - 1/3 cup toasted pine nuts
07 - 1 small garlic clove
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 cup extra virgin olive oil
11 - 1 tablespoon lemon juice

→ To Finish

12 - 1/2 cup fresh peas, optional for texture
13 - 1/4 cup grated Parmesan cheese, for serving
14 - Zest of 1 lemon
15 - Freshly cracked black pepper to taste

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - While the pasta cooks, prepare the pesto: In a food processor, combine the peas, mint, basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
03 - With the motor running, drizzle in the olive oil and lemon juice. Process until smooth, scraping down sides as needed. If the pesto is too thick, blend in a little reserved pasta water.
04 - Return the drained pasta to the pot. Add the pesto and toss to coat, using reserved pasta water as needed to loosen the sauce.
05 - Fold in the extra fresh peas if using, lemon zest, and half of the remaining Parmesan.
06 - Divide among plates. Top with additional Parmesan and black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • The sweetness of peas transforms pesto into something surprisingly delicate and fresh
  • It comes together in under 30 minutes but tastes like it came from a restaurant kitchen
  • The mint basil combination creates an aromatic surprise that keeps everyone guessing
02 -
  • The pesto can be made up to 3 days ahead and stored in the fridge, but press a piece of plastic wrap directly onto the surface to prevent oxidation
  • If the pesto thickens in the refrigerator, whisk in a little olive oil or pasta water before tossing with hot pasta
  • This sauce also works beautifully as a spread on sandwiches or a topping for grilled fish and chicken
03 -
  • Reserve more pasta water than you think you need, the starchy liquid is the secret to making restaurant level silky sauces
  • If the pesto tastes too bitter, try adding a pinch of sugar to balance the sharpness of the raw garlic

Go Back