Pea Pesto Pasta Recipe

One of the things we love about pesto is its versatility: Peas can take on basil’s traditional role without missing a beat.
  • ¼ cup pine nuts
  • 1 garlic clove
  • 1 ½ cups frozen peas
  • ½ cup grated Parmesan cheese
  • 1 cup fresh basil leaves
  • Juice from ½ lemon
  • 5 cherry tomatoes
  • Salt and pepper
  • 1 – 16 oz. box of pasta


  1. Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil for around 12 minutes.
  2. In the meantime, prepare pesto. To a blender, add peas, pine nuts, and garlic. Blend it at low speed. While the machine is running, stream in olive oil and increase the speed a little bit.
  3. Taste and adjust seasonings as needed, adding Parmesan cheese for cheesy flavor, add basil, add lemon juice for acidity/brightness, and a little bit of salt.
  4. Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil or water.
  5. Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook it.
  6. Once your pasta is cooked and drained, transfer to a serving platter or mixing bowl and add pea pesto .Toss to combine.
  7. Cut some tomatoes and add to the mix. It provides some color and a nice fresh bite. Garnish generously with additional Parmesan cheese.
  8. Enjoy chilled or at room temperature.