Pea Pesto Pasta
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Bright, fresh, and packed with flavor, this Pea Pesto Pasta is a delicious twist on a classic — with sweet peas, peppery arugula, and a zesty lemon kick, it’s like springtime in every bite. Plus, it’s quick enough for a weeknight and fancy enough for company!
Ingredients:
Instructions:
Fresh, vibrant, and ready in a flash! Image source: Last Ingredient
Ingredients:
- 1 ½ cups frozen peas, thawed
- 1 ½ cups baby arugula (divided)
- 2 garlic cloves
- 2 scallions, thinly sliced
- Juice of 1 lemon
- ¼ cup plus 1 tablespoon grated Parmesan cheese
- Pinch of red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup olive oil
- 8 ounces fusilli, rotini, or penne pasta
Instructions:
- Make the pesto: In a food processor, combine peas, 1 cup arugula, garlic, scallions, lemon juice, ¼ cup Parmesan, red pepper flakes, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until everything is blended into a smooth pesto.
- Cook the pasta: Boil the pasta in salted water according to the package directions until al dente. Reserve ½ cup of pasta water, then drain.
- Bring it all together: Toss the pasta with the pesto, adding a little reserved pasta water (start with 1 tablespoon) to help the sauce coat the noodles. Stir in the remaining arugula and Parmesan for a fresh, flavorful finish.
- The recipe yields about 1⅓ cups of pesto.
- For a vegan version, skip the cheese.
- Swap arugula for baby spinach if desired.
- Leftovers stay fresh in the fridge for up to 3 days in an airtight container. For longer storage, freeze for up to 1 month. To reheat, thaw at room temperature and warm gently in a skillet over low heat, stirring often.
