Spring Pea Mint Pesto Pasta

The first time I made this pesto, I was standing in my tiny apartment kitchen, windows thrown open to catch a rare warm spring breeze. I had snagged a bag of fresh peas from the farmers market that morning, still sweet from the vine. Something about that bright green color against my chipped white bowls made the whole evening feel like a small celebration, even though I was just cooking for myself on a Tuesday.

Last spring, my sister came over for dinner and actually stopped mid conversation after her first bite. She said it tasted like eating a garden in the best possible way. We spent the rest of the evening on my fire escape, twirling pasta and talking about nothing important, while the mint from the pesto lingered on our fingers.

Ingredients

• Dried pasta: Fusilli catches the pesto beautifully but penne works just as well for weekday ease
• Fresh or frozen peas: Even frozen peas become sweet and vibrant when blended, so do not stress about fresh ones
• Fresh mint leaves: Use the tender leaves, not the woody stems, for the smoothest texture
• Toastted pine nuts: Toasting them first in a dry pan brings out their buttery, essential flavor
• Grated Parmesan cheese: This adds the savory depth that balances the fresh peas and mint
• Garlic clove: One small clove is enough to add warmth without overpowering the delicate flavors
• Extra virgin olive oil: A good quality oil makes all the difference here since the flavor shines through
• Lemon: Both zest and juice are needed to brighten the pesto and cut through the richness

Instructions

Get the pasta going first:

Bring a large pot of generously salted water to boil and cook the pasta until it still has a slight bite to it, then scoop out some cooking water before draining

Make the pesto base:

While the pasta cooks, toss the peas, mint, toasted nuts, Parmesan, garlic, lemon zest and juice into your food processor and pulse until everything is roughly combined

Bring it all together:

With the motor running, pour in the olive oil in a slow stream until the pesto becomes creamy but still has some texture, then taste and adjust the seasonings

Toss and serve:

Combine the hot pasta with the pesto in a large bowl, adding splashes of the reserved pasta water until the sauce coats each strand, then finish with extra Parmesan and mint

Save

This pasta has become my go to for spring potlucks because it travels so well. Something about tossing it at the table, watching the bright green pesto coat each piece of pasta, feels like hosting even when I am somewhere else.

Making It Your Own

I have found that adding a handful of fresh basil to the pesto rounds out the sharpness of the mint, especially if you are serving this to people who are skeptical about mint in savory dishes. Sometimes I throw in some arugula for pepperiness.

Pairing Suggestions

A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the nutty richness while complementing the fresh herbs. Keep the wine cold and serve this with a simple green salad dressed in nothing but olive oil and lemon.

Make Ahead Wisdom

The pesto can be made up to two days ahead and stored in an airtight container with a thin layer of olive oil on top to prevent oxidation. The pesto will thicken in the fridge, so let it come to room temperature and loosen it with a splash of pasta water before tossing.

• Double the pesto recipe and freeze half in ice cube trays for future quick meals
• If the pesto seems too thick, add more olive oil rather than more pasta water
• Reserve a little extra Parmesan to finish each bowl individually

Save

This pasta captures everything I love about spring cooking, fresh and simple and meant to be shared. Hope it brings a little bright green joy to your table too.

Recipe FAQs

→ Can I use frozen peas for this dish?

Yes, thawed frozen peas work well and provide a similar sweetness and texture to fresh peas.

→ What pasta types work best with this pesto?

Short shapes like fusilli or penne hold the pesto nicely, but spaghetti also offers a smooth coating.

→ How can I make this dish vegan-friendly?

Replace Parmesan cheese with nutritional yeast for a similar umami flavor without dairy.

→ What nuts can I substitute for pine nuts?

Toasted walnuts are a great alternative, adding a rich and slightly bitter note.

→ What wine pairs well with this pasta?

A crisp white wine complements the fresh mint and lemon elements beautifully.