Published 5/20/2024 • Updated 5/29/2024 Ready in under 30 minutes, it’s the perfect nourishing meal for those busy weeknights. Now that I’ve made my own homemade pesto sauce, I can’t go back. Not only is the texture and flavor an absolute game-changer, but it’s also surprisingly easy to make. No more artificial ingredients or preservatives, just wholesome ingredients that elevate this pasta dish to the max! Just make your basil pesto, cook your pasta, and combine. That’s it! This sweet pea pesto pasta proves that healthy food can be simple AND delicious.
Sweet Pea Pesto Pasta – What You Need
Frozen sweet peas: We like to use frozen peas in this recipe for convenience, but you can also use fresh peas if they are in season. Fresh herbs: Fresh basil and fresh mint make up the base of this pesto sauce, adding a bright and refreshing flavor. Grated parmesan cheese: The salty and nutty flavor of parmesan cheese adds depth to the pesto sauce. It’s so good! Pistachios: Instead of the traditional pine nuts, we use pistachios in our pesto. They add a unique flavor and texture to the sauce. Fresh lemon juice: A splash of acidity really takes this pesto to the next level. It brightens up all of the flavors and adds a little zing. Fusilli pasta: We love the shape and texture of this corkscrew pasta, but feel free to use any type of pasta you have on hand. High-speed blender: A blender or food processor is necessary to make the pesto sauce. We recommend using a high-speed blender for best results.
Ingredient Swaps & Add-Ins
To make this pasta heartier, add in some cooked red bell peppers, chicken, or shrimp. You can also try adding other types of herbs, like parsley or cilantro, to mix up the flavor. For toppings or garnish, we love some fresh lemon zest, sliced green onion, or a sprinkle of pumpkin seeds or sunflower seeds for added crunch.
How to Store
This pasta dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply heat it up in a pan with a splash of water or broth. 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. Note: The pesto may discolor slightly due to oxidation, but the flavor will still be delicious.
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