Spring Green Pesto Pasta

Last spring, my neighbor invited me over for what she called a quick lunch, and I walked into her kitchen to this enormous bowl of green something that smelled like pure sunshine. We ate on her back porch with wine glasses that had seen better days, and I kept asking what was in it because every bite felt different. She finally wrote the recipe on a sticky note, which I promptly lost somewhere between my car and my front door. Three attempts later, I think I actually made it better than hers, but do not tell her I said that.

I brought this to a potluck last month and watched three different people ask for the recipe before they even finished their first servings. Something about the combination of peppery arugula and sweet peas makes people think you put way more effort into it than you actually did. My friend Sarah swore there was mint in there until I showed her the basil plant on my windowsill.

Ingredients

• 300 g (10.5 oz) short pasta: Fusilli catches the pesto beautifully in its curls, but farfalle works just as well and looks adorable on the plate
• 50 g (2 cups) fresh basil leaves: Pack these down tightly because air space will throw off your pesto consistency
• 30 g (1/4 cup) pine nuts, toasted: Toasting brings out this incredible nutty sweetness that raw nuts simply cannot match
• 50 g (1/2 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting texture
• 1 garlic clove: One is plenty since it will be raw, and you do not want it overwhelming the fresh basil
• 120 ml (1/2 cup) extra virgin olive oil: The good stuff matters here because it is one of the main flavors
• 1/2 lemon, juiced: Brightens everything and keeps the pesto from tasting too heavy
• 150 g (1 cup) frozen peas: Flash frozen peas are actually sweeter than fresh ones unless it is peak spring season
• 75 g (3 cups) baby arugula: Adds this lovely peppery bite that cuts through the rich pesto
• 30 g (1/4 cup) pine nuts, extra, toasted: These provide crunch throughout every single forkful
• Zest of 1 lemon: Do not skip this because it makes the whole dish taste somehow brighter and more finished

Instructions

Cook and cool your pasta:

Boil the pasta in heavily salted water until it has that perfect al dente bite, then scoop out some pasta water before draining. Rinse it under cold water immediately because hot pasta will wilt your arugula into sadness.

Prep the peas:

Drop those frozen peas into boiling water for exactly two minutes, then rush them into an ice bath or under cold running water to stop the cooking.

Make the pesto:

Whirl the basil, toasted nuts, Parmesan, garlic, lemon juice, and some salt and pepper in your food processor until everything is chopped up. With the motor running, pour in the olive oil in a slow stream and watch it turn into this gorgeous emerald green sauce.

Bring it all together:

Toss the cooled pasta with all that pesto, adding splashes of the reserved pasta water until it coats every single piece. Fold in the peas, arugula, lemon zest, and those extra toasted pine nuts until combined.

Season and serve:

Taste it and add more salt, pepper, or lemon juice if something feels missing. Serve it cold or let it sit out for twenty minutes if you prefer room temperature pasta salad.

Save

My sister requested this for her birthday lunch instead of cake, which honestly says everything about how good it is. We ate it on paper plates in her backyard while her kids ran around with bubble wands, and the whole day just felt light and happy somehow.

Make It Your Own

Sometimes I throw in cubed mozzarella for a more caprese style salad, and other times I add chopped sun dried tomatoes for extra depth. The base recipe is forgiving enough that you can play with it without breaking anything.

Serving Suggestions

This shines alongside anything grilled because the bright pesto cuts through smoky flavors so beautifully. I have also served it as a main course with a simple green salad and some crusty bread for soaking up any extra dressing.

Storage and Meal Prep

The pasta actually gets better after a few hours in the fridge as the flavors settle into each other. Store it in an airtight container and give it a good stir before serving because the pesto tends to sink to the bottom overnight. Add a splash more olive oil or lemon juice if it seems dry the next day.

• The arugula will stay crisp for about two days before starting to look a little tired
• If you know you are keeping this longer, hold back the arugula and fold it in right before serving
• This never freezes well because the dairy in the pesto separates, so just eat it all within a couple days

Save

This recipe has become my go to for bringing something that looks impressive but does not keep me stuck in the kitchen for hours. Hope it becomes a staple in your spring rotation too.

Recipe FAQs

→ Can I make this pasta ahead of time?

Yes, this dish actually improves after a few hours as the flavors meld together. You can prepare it up to 24 hours in advance, though it's best served the same day for optimal texture and freshness.

→ What type of pasta works best?

Short pasta shapes like fusilli, farfalle, or penne are ideal because they catch the pesto sauce well and hold up nicely in cold dishes. Choose high-quality durum wheat pasta for the best texture.

→ How can I make this vegan?

Substitute nutritional yeast or vegan Parmesan alternative for the cheese in the pesto, and omit any feta additions. The pesto will still be creamy and flavorful thanks to the basil, pine nuts, and olive oil.

→ Can I use store-bought pesto instead?

While homemade pesto offers superior flavor and freshness, you can substitute with a high-quality store-bought basil pesto. You may want to add extra fresh herbs and lemon juice to brighten the flavors.

→ What other vegetables can I add?

Snap peas, asparagus, cherry tomatoes, fresh spinach, or diced bell peppers all work beautifully. The dish is very adaptable to whatever fresh spring vegetables you have on hand.