Easy Pesto Pasta with Peas

Few dishes strike the perfect balance between comfort and freshness like Pasta, Pesto, and Peas. With its creamy texture, zesty undertones, and garden-fresh ingredients, this crowd-pleasing pasta salad is ideal for warm-weather picnics, make-ahead meals, or a simple weeknight dinner.

What makes it especially crave-worthy? It blends the earthy richness of pesto, the brightness of lemon, and the sweetness of peas into one satisfying, colorful bowl. The addition of spinach and Parmesan rounds it out with both flavor and nourishment.

Ingredients You’ll Need

For the Pasta Salad:

• ¾ pound fusilli pasta

• ¾ pound bow tie pasta

• ¼ cup good olive oil

• 1½ cups pesto (see recipe below or use your favorite store-bought version)

• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

• 3 tablespoons fresh lemon juice

• 1¼ cups good mayonnaise

• ½ cup freshly grated Parmesan

• 1½ cups frozen peas, defrosted

• ⅓ cup pine nuts (pignoli)

• ¾ teaspoon kosher salt

• ¾ teaspoon freshly ground black pepper

For the Homemade Pesto (Makes about 4 cups):

• ¼ cup walnuts

• ¼ cup pine nuts (pignoli)

• 3 tablespoons chopped garlic (about 9 cloves)

• 5 cups fresh basil leaves, packed

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1½ cups good olive oil

• 1 cup freshly grated Parmesan

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the fusilli and bow tie pasta separately, each for 10–12 minutes or until al dente. Drain, toss with olive oil, and let cool to room temperature.

2. Make the Pesto Base
   In a food processor fitted with a steel blade, combine the pesto (homemade or store-bought), defrosted spinach, and lemon juice. Pulse until well blended. Add the mayonnaise and puree until smooth.

3. Assemble the Salad
   In a large bowl, combine the cooled pasta with the pesto-spinach mixture. Add Parmesan, peas, pine nuts, salt, and pepper. Toss until everything is well coated. Taste and adjust seasoning if needed.

4. Serve
   Serve at room temperature, or chill slightly before serving. It pairs beautifully with grilled chicken, crusty bread, or a light green salad.

Homemade Pesto Instructions

1. In a food processor, combine walnuts, pine nuts, and garlic. Process for 15 seconds.

2. Add basil, salt, and pepper. With the machine running, slowly stream in the olive oil until fully incorporated.

3. Add Parmesan and process for another minute until smooth.

4. Use immediately, or store with a thin film of olive oil on top to prevent browning. Pesto can be refrigerated for up to a week or frozen for up to 3 months.

Tips for Best Results:

• Choose high-quality olive oil and Parmesan, especially if making your own pesto. The flavor will shine through.

• To toast pine nuts, place them in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant.

• If using store-bought pesto, choose a refrigerated variety for better flavor and texture.

This Pasta, Pesto, and Peas recipe is more than just a meal it’s a delicious reminder that food can be both satisfying and nourishing, even in its simplest form.

If you enjoyed this recipe, share it or subscribe to our newsletter for more wholesome recipes and wellness tips.