Spring Pea Mint Pesto Pasta

The first time I made this pesto, I was in a tiny apartment kitchen with windows that wouldn't quite close, letting in the most perfect spring breeze. I'd impulsively bought way too many fresh peas at the farmers market and a massive bunch of mint that smelled like pure sunshine. My roommate wandered in mid-blend and literally stopped in her tracks, asking what kind of magic was happening in the food processor. Now it's become our unofficial first-week-of-spring tradition, no matter how unpredictable the weather decides to be.

Last spring, my sister came over completely exhausted from work, and I made this without really thinking about it. She took one bite and immediately asked for the recipe, saying it was exactly the kind of food she needed but didn't know existed. We ate it standing up in the kitchen, both too hungry to bother with proper plates, and ended up talking for hours about everything and nothing. Sometimes the simplest meals create the best moments.

Ingredients

• 350 g (12 oz) dried spaghetti or linguine: I prefer spaghetti for how it twirls with the pesto, but linguine works beautifully too
• 1 cup (150 g) fresh or frozen peas, thawed: Frozen peas work surprisingly well here, just let them thaw completely so they blend smoothly
• 1 packed cup (25 g) fresh mint leaves: Don't be shy with the mint, its bright flavor is what makes this pesto sing
• 1/2 cup (15 g) fresh basil leaves: Basil adds that classic pesto foundation and keeps the flavor from being too one-note
• 1/3 cup (35 g) grated Parmesan cheese: Use freshly grated if you can, it melts into the pesto so much better than pre-grated
• 1/3 cup (45 g) toasted pine nuts: Toast them in a dry pan until golden, it deepens their nutty flavor significantly
• 1 small garlic clove: One small clove is perfect, too much garlic will overpower the delicate fresh herbs
• 1/2 teaspoon fine sea salt: Start with this and adjust to taste, especially if your Parmesan is already salty
• 1/4 teaspoon freshly ground black pepper: Freshly cracked adds a lovely warm background note
• 1/2 cup (120 ml) extra virgin olive oil: A really good quality olive oil makes all the difference here
• 1 tablespoon lemon juice: This brightens everything and prevents the herbs from oxidizing too quickly
• 1/2 cup (75 g) fresh peas (optional): I love adding whole peas for texture, but it's completely optional
• 1/4 cup (30 g) grated Parmesan, for serving: An extra sprinkle on top never hurt anyone
• Zest of 1 lemon: Fresh lemon zest on top makes the flavors pop even more

Instructions

Cook the pasta to perfection:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just barely al dente, then scoop out 1/2 cup of the cooking water before draining

Make the vibrant pesto base:

Toss your thawed peas, mint, basil, Parmesan, toasted pine nuts, garlic, salt, and pepper into your food processor and pulse until everything's finely chopped and well combined

Create that silky smooth consistency:

With the motor running, slowly drizzle in your olive oil and lemon juice, processing until everything's smooth and creamy, scraping down the sides as needed

Bring it all together:

Return the drained pasta to your warm pot, add that gorgeous green pesto, and toss everything together, adding splashes of the reserved pasta water until the sauce coats each strand perfectly

Add the finishing touches:

Fold in those extra fresh peas if you're using them, then add the lemon zest and half your remaining Parmesan, tossing once more to distribute everything evenly

Serve with love:

Divide among bowls and top with the remaining Parmesan and plenty of freshly cracked black pepper, then serve immediately while it's still warm and fragrant

Save

My friend brought this to a potluck last summer and everyone kept asking what made the pesto so green and fresh. When she revealed it was mostly peas and mint, people were genuinely shocked. Now three of us have started growing mint in our windowsills just so we can make this whenever the craving hits.

Make It Your Own

One of my favorite discoveries was adding a handful of arugula to the pesto blend, which gives it this lovely peppery kick that cuts through the richness. Another time I was out of pine nuts and used toasted almonds instead, and honestly, I think I might prefer it now. The beauty of this recipe is how forgiving it is while still tasting absolutely incredible.

Storage And Leftovers

The pesto keeps beautifully in an airtight container in the fridge for up to five days, though the bright green color will mellow slightly. I like to press a piece of plastic wrap directly onto the surface to keep it from oxidizing. The pasta is best eaten immediately, but if you do have leftovers, a splash of water and a quick reheat in the pan brings it right back to life.

Serving Suggestions

This pasta works beautifully on its own, but sometimes I'll serve it alongside a simple green salad with a sharp vinaigrette to cut through the richness. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the fresh herbs perfectly. For something more substantial, grilled shrimp or chicken make excellent protein additions without overpowering the delicate flavors.

• Try crumbling some fresh goat cheese on top for an extra creamy element
• A handful of microgreens or pea shoots makes for a gorgeous presentation
• Keep extra lemon wedges on hand, people love adding that extra hit of brightness

Save

Every spring, this pasta finds its way to my table at least a handful of times. It's become one of those recipes that feels less like cooking and more like celebrating the season itself.

Common Questions

→ What types of pasta work best with this dish?

Long noodles like spaghetti or linguine pair well, allowing the pesto to coat each strand evenly.

→ Can frozen peas be used in the pesto?

Yes, thawed frozen peas work fine and add natural sweetness to the pesto sauce.

→ How can I make this dish vegan-friendly?

Replace Parmesan with nutritional yeast and skip the cheese garnish for a well-rounded vegan twist.

→ What’s the purpose of reserving pasta water?

Adding reserved pasta water helps loosen the pesto, making it silky and easier to coat the pasta.

→ Are there any suitable nut alternatives for pine nuts?

Toasted almonds or walnuts can be used instead, providing a similar nutty texture and flavor.