Sweet Pea Pesto Pasta Recipe
This sweet pea pesto pasta is a perfect balance of fresh flavors and comforting pasta. With frozen sweet peas, fresh herbs, and pistachios as the star ingredients in the homemade pesto sauce, this dish is both wholesome and decadent.
Yield: 4
Calories:
Materials
Pesto
Pasta
- 8 oz. fusilli pasta
- ½ cup frozen sweet peas thawed
- ⅓ cup chopped pistachios salted and roasted
- 1/3 cup grated parmesan cheese
Instructions
- Using a high-speed blender, blend the sweet peas, garlic, basil, mint, parmesan cheese, pistachios, salt, olive oil, lemon juice, and water until smooth and creamy. Be sure to scrape down the sides. Set aside.
- Bring a large pot of salted water to a boil and add the pasta. Cook until the pasta is al dente, about 5-7 minutes.
- Set some pasta water aside and strain the pasta.
- Transfer the pasta to a large bowl and add the pesto. Toss until the pasta is coated. Add the sweet peas, pistachios, and parmesan cheese. Mix until combined.
- If serving hot, serve immediately. If serving as a cold pasta salad, cover and refrigerate until cold.
Video
[adthrive-in-post-video-player video-id="wS5OlHT0" upload-date="2024-05-29T15:58:19.000Z" name="Sweet Pea Pesto Pasta" description="This Sweet Pea Pesto Pasta is SO fresh, creamy, and flavorful — it’s basically the perfect summer pasta dish. The homemade pesto is packed with wholesome ingredients like sweet peas, fresh herbs, pistachios, and parmesan and tossed in al dente pasta. " player-type="default" override-embed="default"]
Notes
- If the sauce is not blending, add 1-2 tablespoons more water to the sauce.
- We used frozen, cooked peas. If you are using fresh peas, be sure to blanch the peas before making the pesto.
- If the pesto pasta is too thick for your liking, add 1-2 tablespoons of pasta water to the bowl and toss.
- We used fusilli pasta, but any small, shaped pasta will work.