Spring Pea Mint Pesto Pasta

The first time I made this pesto, I stood over the food processor spoon in hand, completely unable to stop tasting it. Something about the sweet peas and bright mint together felt like discovering a new color, and I ended up eating almost half of it before the pasta even finished cooking.

Last spring, my neighbor popped over just as I was tossing the pasta, and she stayed for dinner. We ate on the back porch while the sun went down, and she kept saying I should bottle the sauce and sell it at the farmers market.

Ingredients

• 350 g dried pasta: Fusilli catches the pesto beautifully in those little ridges, though penne works wonderfully too
• 200 g fresh or frozen peas: Even frozen peas work perfectly here, just thaw them completely so they blend smoothly
• 50 g fresh mint leaves: Do not be shy with the mint, its brightness is what makes this pesto sing instead of just tasting like regular basil pesto
• 30 g toasted pine nuts: Walnuts are a perfectly lovely substitute if pine nuts feel too splurgy for a Tuesday night
• 60 g grated Parmesan cheese: The salty umami here balances the sweet peas perfectly
• 1 garlic clove: One small clove is plenty, you want it to support the other flavors not dominate them
• 60 ml extra virgin olive oil: The good stuff matters here since it is one of the main flavors
• Lemon zest and juice: This wakes everything up and keeps the pesto from feeling too heavy

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a boil, then cook your pasta until it is perfectly al dente

Reserve that liquid gold:

Before draining, scoop out about 120 ml of the starchy cooking water and set it aside

Build your pesto base:

In your food processor, combine the peas, mint, nuts, Parmesan, garlic, lemon zest and juice, then pulse until everything is roughly blended

Stream in the olive oil:

With the processor running, slowly pour in the olive oil until you have a creamy but slightly textured sauce, then season generously with salt and pepper

Bring it all together:

Toss the hot pasta with the pesto in a large bowl, adding that reserved pasta water a splash at a time until the sauce coats each piece beautifully

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This has become my go to for bringing dinner to friends who need a meal, because it travels well and somehow feels fancy even though it is so simple to make.

Making It Your Own

Once I added a handful of fresh spinach to the blend when my mint bunch was looking a little sparse, and honestly, that extra green made it even more vibrant.

Serving Suggestions

A crisp white wine and maybe some garlic bread on the side turns this from a quick weeknight dinner into something that feels special enough for company.

Make Ahead Magic

The pesto actually keeps beautifully in the fridge for a few days, covered with a thin layer of olive oil to prevent discoloration. Having it ready to go makes the whole dish come together in literally minutes.

• Double the pesto and freeze half in ice cube trays for future you
• Toast extra nuts while you are at it, they keep well in an airtight container
• This works wonderfully cold as a pasta salad the next day

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There is something so cheerful about eating bright green food, and this pasta never fails to make dinner feel like a celebration, even on an ordinary Tuesday.

Recipe Q&A

→ What pasta shapes work best with pea and mint pesto?

Short twisted shapes like fusilli or penne hold the pesto well, but spaghetti can also be used for a lighter texture.

→ Can I substitute pine nuts in the pesto?

Yes, toasted walnuts or sunflower seeds are great alternatives if you want to avoid pine nuts.

→ How do I get a creamy pesto texture without cream?

Blending ingredients like Parmesan, olive oil, and lemon juice emulsifies the pesto to a creamy yet fresh consistency.

→ Is it necessary to reserve pasta water for the sauce?

Yes, reserved pasta water helps to thin the pesto and ensures it coats the pasta evenly without drying.

→ How can I add extra crunch to this dish?

Adding sautéed asparagus or snap peas introduces a pleasant crunch and enhances the dish’s fresh flavors.

→ What wine pairs well with this pasta?

A light white wine complements the fresh and herbal notes, balancing the creamy and bright elements.