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Pea Pesto Pasta Recipe

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4.4 from 251 reviews

This Pea Pesto Pasta is a vibrant and fresh dish perfect for a quick and nutritious meal. Made with a flavorful blend of peas, arugula, garlic, scallions, lemon juice, Parmesan cheese, and a touch of red pepper flakes, this creamy pesto coats tender pasta for a delightful combination of flavors and textures. Ready in just 20 minutes, it’s an ideal recipe for a healthy weeknight dinner or a light lunch.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Pesto Ingredients

  • 1 1/2 cups frozen peas, thawed
  • 1 cup baby arugula
  • 2 garlic cloves
  • 2 scallions, thinly sliced
  • 1 lemon, juiced
  • 1/4 cup grated Parmesan cheese
  • Pinch of red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup olive oil

Pasta and Toppings

  • 8 ounces fusilli, rotini or penne pasta
  • 1/2 cup baby arugula (remaining)
  • 1 tablespoon grated Parmesan cheese (plus more for serving)

Instructions

  1. Prepare the Pesto: Place the thawed peas, 1 cup of baby arugula, garlic cloves, sliced scallions, lemon juice, 1/4 cup grated Parmesan, red pepper flakes, kosher salt, and black pepper into the bowl of a food processor. Pulse or chop finely to combine the ingredients. While the motor is running, slowly drizzle in the olive oil through the feed tube to puree the mixture until smooth and fully combined into a creamy pesto.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water; then drain the pasta and transfer it to a large bowl.
  3. Combine Pasta and Pesto: Add the prepared pesto to the pasta and stir to combine well. Gradually add the reserved pasta water, starting with 1 tablespoon at a time, to thin the pesto as needed and help it coat the noodles evenly. Use only as much pasta water as needed to achieve the desired consistency.
  4. Finish and Serve: Stir in the remaining 1/2 cup baby arugula and 1 tablespoon grated Parmesan cheese into the pasta. Mix gently to combine. Serve the pasta warm, topped with extra Parmesan cheese if desired.

Notes

  • Use fresh or frozen peas depending on availability; thaw frozen peas before making the pesto.
  • The reserved pasta water contains starch that helps loosen the pesto and better coat the noodles.
  • Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
  • For a vegan version, substitute Parmesan with nutritional yeast or a plant-based cheese alternative.
  • Any short pasta like fusilli, rotini, or penne works best to hold the pesto.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pea-pesto-pasta-recipe/