Spring Pea Mint Pesto Pasta

The first time I made this pesto, my kitchen smelled like a garden after rain. I'd bought way too many fresh peas at the farmers market and started throwing things into the food processor without much of a plan. That accidental experiment has since become the pasta I crave when spring feels too far away.

Last spring, I served this at a dinner party for friends who swore they hated mint in savory dishes. They went back for seconds and then thirds, scraping their plates clean. Sometimes the combinations that sound strange on paper end up being the ones we cant forget.

Ingredients

• 350 g dried pasta: Short shapes like penne or fusilli catch the pesto beautifully, but spaghetti works just as well
• Salt: Generously salt your pasta water until it tastes like the sea
• 1 cup green peas: Frozen peas are perfectly fine here, just blanch them quickly in boiling water first
• 1 cup fresh mint leaves: Dont be shy with the mint, its what makes this pesto sing
• 1/2 cup fresh basil: Balances the mint with that classic pesto familiarity
• 1/3 cup pine nuts: Toast them in a dry pan until golden and fragrant first
• 1/2 cup Parmesan cheese: Adds nutty depth and helps the sauce cling to the pasta
• 1 small garlic clove: Use a fresh one, nothing bitter or sprouted
• 1/2 cup olive oil: Extra virgin makes a difference here
• 1 tablespoon lemon juice: Cuts through the richness and brightens everything
• Salt and pepper: Taste and adjust until it pops

Instructions

Cook the pasta:

Bring a large pot of generously salted water to boil and cook pasta until al dente, reserving 1/2 cup pasta water before draining.

Make the pesto:

blitz the peas, mint, basil, pine nuts, Parmesan, garlic, olive oil and lemon juice until smooth, scraping down the sides as needed.

Combine and serve:

Return the pasta to the warm pot, toss with the pesto and add pasta water as needed for a creamy consistency.

Save

This pasta has become my go to for impromptu dinner parties. Something about the bright green color and fresh flavor makes people feel special, like theyre eating something far more complicated than it actually is.

Making It Your Own

Once you master the basic ratio, this pesto is incredibly forgiving. I've made it with whatever nuts I have in the pantry, though pine nuts really do add something luxurious. Sometimes I throw in a handful of baby spinach if I want to sneak in extra greens.

Storage and Make Ahead

The pesto keeps beautifully in the refrigerator for up to five days, stored in an airtight container with a thin layer of olive oil on top to prevent oxidation. You can also freeze it in ice cube trays for those nights when cooking feels impossible.

Serving Suggestions

A chilled glass of Sauvignon Blanc cuts through the creamy richness perfectly. For a complete meal, add a simple arugula salad dressed with lemon vinaigrette and some crusty bread for mopping up any extra sauce.

• Sprinkle with extra toasted pine nuts right before serving for crunch
• Top with shaved Parmesan instead of grated for an elegant finish
• Add a dollop of ricotta for extra creaminess

Save

Theres something joyful about eating bright green pasta in spring, like youre capturing the season in a bowl. Hope it brings as much freshness to your table as it has to mine.

Common Questions

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully when blanched briefly to retain their vibrant color and sweetness before being blended into the pesto.

→ How do I achieve a creamy pesto texture?

Incorporate some reserved pasta cooking water gradually while mixing the pesto and pasta to create a smooth, creamy consistency.

→ What can substitute pine nuts if unavailable?

Walnuts or almonds make great alternatives and provide a similar crunchy texture and nutty flavor.

→ Is there a vegan alternative to Parmesan here?

Yes, you can replace Parmesan with nutritional yeast for a cheesy flavor without dairy.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Refresh the pesto with a splash of olive oil before serving again.

→ Can extra herbs be added to the pesto?

Absolutely, adding baby spinach or extra basil can boost the color and add nutrients without overpowering flavors.