Spring Pea Mint Pesto Pasta (Printable Version)
Vibrant pasta with creamy pea and mint pesto, finished with toasted pine nuts and fresh herbs.
# What You'll Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti)
02 - Salt for pasta water
→ Pesto
03 - 1 cup frozen or fresh green peas, blanched
04 - 1 cup fresh mint leaves, packed
05 - 1/2 cup fresh basil leaves, packed
06 - 1/3 cup toasted pine nuts, plus extra for garnish
07 - 1/2 cup grated Parmesan cheese
08 - 1 small garlic clove
09 - 1/2 cup extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh mint leaves
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - In a food processor, combine blanched peas, mint, basil, toasted pine nuts, Parmesan, garlic, olive oil, and lemon juice. Process until smooth, scraping down sides as needed. Season with salt and pepper.
03 - Return drained pasta to the pot. Add pea and mint pesto and toss to coat, adding reserved pasta water as needed for creamy consistency.
04 - Plate immediately, topped with extra pine nuts, grated Parmesan, and fresh mint leaves.
# Expert Advice:
01 -
- The mint makes everything taste brighter and lighter than traditional basil pesto
- It comes together in under 30 minutes but tastes like you spent all day cooking
- Frozen peas work beautifully so you can make this year round
02 -
- Over blending the pesto can make it bitter, pulse until just combined and smooth
- The pesto thickens as it sits, so always save more pasta water than you think you need
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly until golden
- If the pesto tastes too bright, add another tablespoon of olive oil to smooth it out