Spring Pea Mint Pesto Pasta (Printable)
Vibrant pasta tossed with sweet peas, mint, pine nuts, and Parmesan for a fresh, light flavor experience.
# 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
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 fresh mint leaves
13 - Freshly ground black pepper
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain pasta thoroughly.
02 - While pasta cooks, add peas, mint leaves, pine nuts, Parmesan cheese, garlic clove, lemon zest, and lemon juice to a food processor. Pulse several times until ingredients are roughly chopped and combined.
03 - With the food processor running, slowly drizzle in the olive oil through the feed tube. Process until the pesto reaches a creamy yet slightly textured consistency. Stop to scrape down sides as needed. Season generously with salt and pepper.
04 - Transfer the hot, drained pasta to a large serving bowl. Pour the pesto over the pasta and toss thoroughly to coat. Add the reserved pasta water a tablespoon at a time as needed to achieve a light, glossy sauce that clings to the pasta.
05 - Plate the pasta immediately and garnish with additional grated Parmesan, fresh mint leaves, and a final grinding of black pepper. Serve while hot.
# Expert Advice:
01 -
- Its ready in thirty minutes but tastes like something you would order at a wine bar
- The pesto keeps beautifully in the fridge for impromptu summer dinners
02 -
- Do not overblend the pesto or it will become bitter from the mint
- The pasta water is essential for creating that silky, restaurant quality sauce consistency
03 -
- Toast the pine nuts in a dry pan until fragrant before making the pesto
- Use pasta water rather than plain water to thin the pesto because the starch helps it cling to the noodles