Spring Pea Mint Pesto Pasta

The first time I made this pea and mint pesto, it was a complete accident. I had bought too many peas at the farmers market and a massive bunch of mint that was wilting faster than I could use it. My kitchen smelled like summer exploded in there, and suddenly my boring Tuesday pasta became something my roommates actually hovered around the stove for.

I made this for a last minute dinner when my sister dropped by unexpectedly last spring. She took one bite, went completely silent, and then asked if I could please remember this recipe for her birthday next month. Thats when I knew this wasnt just another pasta dish.

Ingredients

• 12 oz dried pasta: Long strands like linguine catch the pesto beautifully, but short shapes like penne work just as well for grabbing those toasted pine nuts
• 1½ cups fresh or frozen peas: Frozen peas are actually perfect here since theyre picked at peak sweetness, just thaw them completely
• ½ cup fresh mint leaves: This is what makes the pesto sing, but dont go overboard or it tastes like toothpaste
• ½ cup fresh basil leaves: Balances the mints intensity with that classic aromatic sweetness
• ⅓ cup toasted pine nuts: Toast them yourself and watch closely like a hawk, they go from golden to burned in seconds
• ⅓ cup freshly grated Parmesan: Grate it yourself from a wedge if possible, pre grated cheese just doesnt melt the same way
• 1 small garlic clove: One is plenty, raw garlic can overpower the delicate pea flavor
• ½ teaspoon fine sea salt: Adjust this based on how salty your Parmesan is
• ¼ cup extra virgin olive oil: The good stuff matters since its a raw sauce
• Juice of ½ lemon: Brightens everything and keeps the pesto from feeling heavy

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to boil and cook the pasta until al dente, then scoop out one cup of that starchy cooking water before draining

Toast the pine nuts while you wait:

Drop them in a dry skillet over medium heat, shaking the pan frequently until they turn golden and smell nutty, about two to three minutes tops

Make the pesto base:

Throw the peas, mint, basil, toasted pine nuts, Parmesan, garlic, and salt into your food processor and pulse until everything looks like confetti

Stream in the oil and lemon:

With the motor running, pour in the olive oil and lemon juice until smooth, adding a splash of pasta water if its too thick

Bring it all together:

Dump the drained pasta back in the pot, add that gorgeous green pesto, and toss until every strand is coated, adding more pasta water if needed

Serve it up:

Plate it immediately with extra pine nuts, plenty of black pepper, and another snowfall of Parmesan because why not

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This became my go to for Impressed By Simple Food moments. Theres something about that vibrant green color and the way the cold pesto hits hot pasta that makes people think you spent hours on something that came together in thirty minutes flat.

Making It Your Own

Ive added a handful of arugula to the pesto when I wanted more peppery bite. Sometimes I throw in some spinach if the mint feels too forward. The recipe forgives a lot of experimentation.

What To Drink With It

A crisp white wine cuts through the pine nuts beautifully. Sauvignon Blanc has been my consistent pairing, but Pinot Grigio works just as well. Something cold and bright is the goal here.

Making It Ahead

The pesto keeps in the fridge for four days, though the mint does fade a bit. Make extra and youre halfway to dinner tomorrow night. Just dont toss it with the pasta until you are ready to eat.

• Double the pesto recipe and freeze half in ice cube trays for future you
• Toast all your pine nuts at once and store them in the freezer
• Keep a bag of frozen peas in your freezer for emergency green situations

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This is the kind of pasta that makes spring feel real, even if youre eating it on a rainy Tuesday in sweatpants.

Recipe Q&A

→ How do I achieve the best pesto texture?

Pulse peas, mint, basil, pine nuts, Parmesan, and garlic until finely chopped before slowly adding olive oil and lemon juice for a creamy, smooth consistency.

→ Can I use frozen peas in this dish?

Yes, thaw frozen peas completely before processing to ensure a vibrant color and fresh flavor in the pesto.

→ What pasta types work well here?

Long shapes like spaghetti or linguine, as well as penne, complement the pesto sauce by holding it well on their surfaces.

→ How do toasted pine nuts enhance the dish?

Toasting pine nuts brings out their natural oils and deepens their flavor, adding a pleasant crunch and richness to the pesto.

→ Is there a way to make this dish vegan-friendly?

Substitute the Parmesan cheese with nutritional yeast for a similar savory note without dairy.