Spring Pea Mint Pesto Pasta (Print Version)
Vibrant pasta with sweet peas, fresh mint, and creamy cheese, tossed to a light finish.
# What You'll Need:
→ Pasta
01 - 12 oz dried pasta (fusilli, penne, or spaghetti)
02 - Salt for pasta water
→ Pesto
03 - 1 1/2 cups fresh or frozen peas, thawed
04 - 2 cups loosely packed fresh mint leaves
05 - 1/4 cup toasted pine nuts (or walnuts)
06 - 1/2 cup grated Parmesan cheese
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil, plus more as needed
09 - Zest and juice of 1 lemon
10 - Salt and freshly ground black pepper to taste
→ Garnish
11 - Additional grated Parmesan cheese
12 - Extra mint leaves
13 - Freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Combine peas, mint, pine nuts, Parmesan, garlic, lemon zest, and juice in a food processor. Pulse until roughly blended.
03 - With processor running, drizzle olive oil slowly until pesto reaches creamy consistency with slight texture. Season with salt and pepper.
04 - Toss hot pasta with pesto in large bowl, adding reserved pasta water gradually until sauce lightly coats pasta. Garnish with Parmesan, mint leaves, and pepper.
# Expert Tips:
01 -
- This pesto comes together in minutes and tastes like the freshest thing you will eat all season
- The mint cuts through the rich peas and cheese making each bite impossibly bright without being overwhelming
02 -
- Reserving pasta water is not optional it is the secret to restaurant quality sauce coating
- Do not overblend the pesto or it will turn into an unappetizing grayish green color
03 -
- Toasting the pine nuts in a dry pan until golden brings out their natural oils and flavor
- Room temperature ingredients blend more smoothly than cold ones straight from the fridge