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Spring Pea Pesto Pasta

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A vibrant and delicious pasta dish featuring creamy pesto, sweet peas, and fresh cherry tomatoes, perfect for celebrating the beauty of spring.

Ingredients

Scale
  • 1 pound pasta (fusilli or rotini)
  • 1 cup pesto sauce (store-bought or homemade)
  • 1 cup peas (fresh or frozen)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup fresh basil (thinly sliced)
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 pinch salt (to taste)

Instructions

  1. Bring a large pot of salted water to a boil. Once boiling, add your pasta and cook according to package instructions (typically 8-10 minutes) until al dente.
  2. While the pasta cooks, rinse and halve your cherry tomatoes, and if you’re using fresh peas, rinse those too.
  3. If you’re making your own pesto, pop all the pesto ingredients—basil, nuts, garlic, Parmesan, olive oil, and a pinch of salt—into the food processor and blend until smooth and creamy.
  4. Drain the pasta and return it to the pot. Immediately add in the pesto and reserved pasta water a little at a time until you reach your desired creaminess.
  5. Toss in your cherry tomatoes, peas, and lemon juice. Mix everything until the pasta is well-coated and the ingredients are evenly distributed.
  6. Finally, sprinkle your freshly sliced basil over the pasta and give it one last gentle toss.

Notes

This dish can be enhanced with grilled chicken or shrimp, and can also be made vegan by using nutritional yeast in the pesto instead of cheese.

Nutrition

Keywords: pasta, pesto, spring recipe, vegetarian, easy dinner

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