Need a quick, Light dinner idea?
Pasta with pesto and peas hits the spot every time.
Pasta with pesto and peas—what’s not to love? It’s cheesy, nutty, and lemony, with sweet peas that add a sweet pop in every bite.
If you’re like me, pasta is your go-to when you’re not sure what to cook. It’s versatile, comforting, and there’s always something you can whip up with what you’ve got on hand. PASTA NEVER LETS YOU DOWN.
This pasta with pesto and peas is fresh, light, and bursting with flavor. You’ll love the homemade basil pesto, sweet peas, and bright squeeze of lemon. It’s quick, perfect for busy nights, and easy to customize. With this guide, you’ll learn how to create a dish that’s as simple as it is impressive.
INGREDIENTS
- Basil: Fresh basil is the base of the pesto, bringing its signature flavor we all love.
- Pine Nuts: Toast them for an even nuttier flavor. You can also use almonds or pistachios as great alternatives.
- Parmesan Cheese: Adds a savory, cheesy touch and acts as a seasoning in the pesto.
- Olive Oil: Use good-quality olive oil—it’s just as important as any other ingredient and makes a difference in the flavor.
- Garlic: I use one clove for a good kick. If you prefer a milder flavor, use half a clove instead. You can even use garlic chives if you have them.
- Salt: Keep in mind the salty pasta water, which is already salty, so go lighter than you think when salting the pesto.
- Peas: Frozen peas are super convenient—they’re always on hand. Fresh peas work too if you have them.
- Lemon: A squeeze of lemon at the end adds freshness and brightness. You can even add some zest if you like!
Pasta with Pesto and Peas | Tips:
- Toast the nuts: Toasting the pine nuts (or any nuts you use) in a dry pan brings out a richer, nuttier flavor.
- Don’t over-salt: Remember, the pasta water is salty, so go light on the salt when making the pesto.
- Fresh or frozen peas: Both work well, but frozen peas are more convenient and just as delicious.
- Don’t overcook your pasta! Cook the pasta 2 minutes less than the package instructions and finish cooking it in the pan with the sauce. This way, the pasta absorbs more flavor.
- Use pasta water: The starchy pasta water is one of the key ingredients. It adds saltiness and helps make the sauce creamier, bringing the whole dish together. If the pasta feels too dry, add a little pasta water. Also, for the perfect pasta sauce, you want it to be a little runnier than you’d like when you finish cooking. By the time the pasta is plated, it absorbs more liquid, and YOU DON’T WANT TO END UP WITH DRY PASTA!
- Make the pesto ahead: You can make the pesto in advance and store it in the fridge for up to 3 days.
Pasta with Pesto and Peas
Pasta with pesto and peas: a fresh, light dinner with homemade basil pesto, sweet peas, and a zesty lemon twist you will love.
Equipment
- food processor (for pesto)
Ingredients
- 200 grams dried pasta (serves 2 people)
- ½ cup peas
- A squeeze of lemon juice (optional to add zest as well)
Pesto
- 2 cups basil leaves, packed
- ¼ cup pine nuts, toasted on a dry pan until fragrant
- ¼ cup grated Parmesan
- ¼ cup olive oil
- 1 clove of garlic
- A pinch of salt (remember, the pasta water is also salty)
Instructions
- Bring a large pot of salted water to a boil. Add the peas and cook for 2 minutes. Strain and rinse under cold water.
- In the same pot, add the pasta and cook for 2 minutes less than the package suggests (for example, if the package says 10, cook for 8 minutes).
- While the pasta cooks, toast the pine nuts in a dry pan and blend the pesto ingredients in a food processor. Add pasta water if needed to adjust the consistency.
- Transfer the pasta directly from the pot to a large pan. If you strain it, reserve at least 2-3 cup of pasta water.
- Add pesto and ½ cup of pasta water to the pan. Stir until the sauce is bubbling and the pasta finishes cooking. Add more pasta water if the sauce gets too dry.
- Add the peas and stir to warm them up. Taste and adjust seasoning, then add a squeeze of lemon juice and zest.
- Plate the pasta and finish with Parmesan cheese and a drizzle of olive oil.
I hope this pasta with pesto and peas becomes a regular on your dinner table—it’s quick, light, and packed with flavor.
