Spring Pea Mint Pesto Pasta

The farmers market had just opened for the season when I spotted the first basket of fresh English peas, still in their pods. I stood there shelling them into my bag, staining my thumbs green, knowing exactly what I wanted to make. That evening, my kitchen smelled like spring itself as the peas and mint whirred together in the food processor.

My sister was visiting from out of town and watched skeptically as I dumped bright green sauce over steaming pasta. She took one bite, eyes wide, and went back for seconds before I had even sat down. Now she texts me every spring asking when I am going to make it again.

Ingredients

• 350 g dried pasta: Fusilli catches the pesto beautifully in its curves but penne works just as well
• Salt: Generously salt your pasta water until it tastes like the sea
• 200 g fresh or frozen peas: Fresh peas are sweeter but frozen work perfectly if you thaw them first
• 50 g fresh mint leaves: Do not be shy with the mint it should be fragrant and abundant
• 30 g toasted pine nuts: Walnuts make a lovely budget friendly substitute with more earthiness
• 60 g grated Parmesan: Use the good stuff you grate yourself for the best melt and flavor
• 1 garlic clove: One small clove is plenty since it will be raw in the pesto
• 60 ml extra-virgin olive oil: You might need a splash more to get the right consistency
• 1 lemon: Both zest and juice are essential for that bright pop of acidity
• Salt and pepper: Taste as you go since the Parmesan is already salty

Instructions

Get your pasta water going:

Bring a large pot of water to boil and salt it generously then cook pasta until al dente

Reserve the starchy liquid:

Before draining scoop out 120 ml of that golden pasta water it will help bind the sauce later

Build the pesto base:

In your food processor combine the peas mint pine nuts Parmesan garlic lemon zest and juice

Pulse until combined:

Pulse a few times until everything is roughly chopped and starting to come together

Stream in the oil:

With the motor running slowly pour in the olive oil until the pesto looks creamy but still has some texture

Season and taste:

Add salt and pepper as needed remembering the Parmesan is already quite savory

Toss everything together:

Dump the hot pasta into a large bowl pour over the pesto and add pasta water a splash at a time until glossy

Finish with flair:

Serve right away with extra Parmesan torn mint leaves and a grind of black pepper on top

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This recipe has become my go to for impromptu dinner parties because it looks impressive but takes barely any active cooking time. Something about the bright green color makes people think you labored for hours.

Making It Your Own

I have made this pesto with basil instead of mint when that was what I had growing in the garden and while it is still delicious it loses that distinctive spring freshness. The mint really is what makes this dish sing and stand apart from every other pasta recipe.

Perfect Pairings

A crisp white wine like pinot grigio or sauvignon blanc cuts through the creaminess beautifully. I also love serving this with a simple arugula salad dressed in nothing but lemon juice and olive oil to keep the focus on the pasta.

Storage and Make Ahead Tips

The pesto keeps brilliantly in the fridge for up to five days though the color will dull slightly. I actually think the flavors meld and improve after a night in the refrigerator so do not hesitate to make it the day before you need it.

• Press a piece of plastic wrap directly onto the surface of leftover pesto to prevent oxidation
• Thin cold pesto with a spoonful of pasta water before tossing with reheated pasta
• Never freeze the pesto as the texture changes dramatically and the mint turns bitter

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Hope this bright green bowl of spring brings as much joy to your table as it has to mine over the years.

Your Recipe Questions

→ Can I use frozen peas instead of fresh?

Yes, thawed frozen peas work well and maintain the sweet flavor essential for the pesto’s freshness.

→ What cheese can substitute Parmesan for a vegan option?

Nutritional yeast is a great substitute, providing a cheesy, nutty flavor without dairy.

→ How do I achieve the perfect pesto consistency?

Slowly add olive oil while blending and use reserved pasta water to loosen the sauce as needed for a creamy texture.

→ What pasta shapes work best with this sauce?

Short pasta like fusilli or penne hold the sauce well, but spaghetti also works for a lighter feel.

→ Can I add extra vegetables to this dish?

Sautéed asparagus or snap peas add a nice crunch and complement the fresh flavors nicely.