Spring Pea Mint Pesto Pasta (Print Version)

Al dente pasta tossed with fresh pea and mint pesto, garnished with toasted pine nuts.

# What You 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:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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. Blend 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, adding reserved pasta water as needed for creamy consistency. Serve topped with extra pine nuts, Parmesan, and fresh mint leaves.

# Expert Advice:

01 -
  • The combination of sweet peas and bright mint creates this incredible fresh flavor that somehow still feels cozy and satisfying
  • It comes together in under 30 minutes but tastes like something from a fancy Italian restaurant
  • The pesto is incredibly versatile and works with whatever pasta shape you have in your pantry
02 -
  • Blanching the peas first, even if they are frozen, makes for a smoother, sweeter pesto that is not at all watery
  • The pasta water is not optional, it is the secret that transforms the pesto into a proper sauce that clings to every strand
  • This pesto tastes even better after sitting for 10 minutes, so do not stress about timing everything perfectly
03 -
  • Toasting your pine nuts in a dry pan until golden brown makes such a huge difference in the final flavor
  • Taste the pesto before tossing it with pasta, adjusting the lemon and salt until it sings just right

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