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Lemony Sweet Pea Pesto Pasta Recipe


This Sweet Pea Pesto Pasta is bright, creamy, and full of fresh flavor — a perfect pasta for warm-weather meals. The homemade pesto blends sweet peas with fresh herbs, pistachios, and parmesan for a vibrant sauce that clings to al dente pasta. It’s simple to prepare and comes together in under 30 minutes, making it ideal for busy weeknights or an easy weekend lunch.

A bowl of pesto pasta garnished with grated cheese and nuts, with ingredients like peas and basil leaves on the side.

Once you make your own pesto, you’ll appreciate the depth of flavor and the clean ingredient list. This version swaps traditional pine nuts for pistachios and adds mint alongside basil for a refreshing lift. The result is a silky green sauce that feels indulgent but is made from wholesome ingredients.

What You Need

  • Frozen sweet peas: Convenient and consistent year-round; thaw before blending. Fresh peas can be used when in season.
  • Fresh herbs: Basil and mint give the pesto a bright, aromatic base.
  • Grated Parmesan: Adds savory, nutty depth to the sauce.
  • Pistachios: Roasted pistachios add texture and a slightly sweet, rich taste.
  • Fresh lemon juice: A splash of acidity balances the richness and brightens the flavors.
  • Olive oil: Helps create a smooth, glossy pesto.
  • Fusilli pasta: Corkscrew shapes capture the pesto well, but any short or shaped pasta will work.
  • High-speed blender or food processor: Needed to puree the pesto until smooth; scraping the sides ensures an even texture.
A bowl of creamy green pea and mint soup with a spoon, surrounded by peas, mint leaves, and spices on a light surface.

Ingredient Swaps & Add‑Ins

If you want to make the dish heartier or adapt it to your pantry, try one of these additions:

  • Protein: Add cooked chicken, sautéed shrimp, or roasted tofu for a more substantial meal.
  • Vegetables: Roasted red peppers, blanched asparagus, or cherry tomatoes pair nicely with the pesto.
  • Herb variations: Substitute or add parsley or cilantro for a different flavor profile.
  • Crunchy toppings: Toasted pumpkin seeds, sunflower seeds, or extra chopped pistachios add texture.
  • Bright finishing touches: Fresh lemon zest, extra grated parmesan, or sliced green onions lift the finished pasta.
A bowl of rotini pasta topped with creamy green avocado sauce.

Pro Tips for the Best Sweet Pea Pesto Pasta

  • If the sauce is too thick or your blender struggles, add 1–2 tablespoons of water (or extra olive oil) and blend again until smooth.
  • For fresh spring peas, briefly blanch them in boiling water then shock in ice water before blending to retain color and flavor.
  • Reserve a little pasta cooking water before draining. Add 1–2 tablespoons to thin the pesto and help it coat the pasta evenly.
  • Use any small shaped pasta you like — fusilli, rotini, penne, or orecchiette all work well because they hold the sauce.
A bowl of pesto pasta garnished with peas, nuts, basil leaves, and grated cheese, served on a light surface.

How to Store

This pasta is best eaten fresh, but leftovers keep well. Store any extra in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet with a splash of water or broth to loosen the sauce. The pesto may darken slightly from oxidation, but the flavor remains delicious.

A bowl of pesto pasta with peas and grated cheese, garnished with herbs.

More of our favorite summery pasta dishes

Summery Pasta Ideas

  • One‑Pot Pasta Alla Vodka
  • Tuscan Shrimp Linguini
  • Ground Turkey Pasta
  • Quinoa Lasagna Casserole

Sweet Pea Pesto Pasta Recipe

This sweet pea pesto pasta strikes a balance between fresh, herb-forward flavor and comforting pasta. The pesto is simple to make in a blender and the whole dish comes together quickly for a nutritious, vibrant meal.

Ingredients

Pesto

  • 1 cup frozen sweet peas, thawed
  • 2 cloves garlic
  • 5 leaves fresh basil
  • 5 leaves fresh mint
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pistachios, salted and roasted
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water (add more if needed while blending)

Pasta

  • 8 oz fusilli pasta (or any short shaped pasta)
  • 1/2 cup frozen sweet peas, thawed
  • 1/3 cup chopped pistachios, salted and roasted
  • 1/3 cup grated Parmesan cheese

Instructions

  1. In a high‑speed blender or food processor, combine the thawed sweet peas, garlic, basil, mint, Parmesan, pistachios, salt, olive oil, lemon juice, and 1 tablespoon water. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add a little more water or oil if the mixture is too thick to blend evenly. Set the pesto aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 5–7 minutes for fusilli.
  3. Reserve about 1/4 cup of the pasta cooking water, then drain the pasta.
  4. Transfer the hot pasta to a large bowl. Add the pesto and toss until the pasta is evenly coated. If the sauce seems thick, add 1–2 tablespoons of the reserved pasta water and toss again until you reach the desired consistency.
  5. Stir in the additional thawed peas, chopped pistachios, and grated Parmesan. Taste and adjust seasoning with salt, pepper, or more lemon if desired.
  6. Serve warm immediately, or chill for a cold pasta salad. Garnish with extra pistachios, a sprinkle of Parmesan, and lemon zest if desired.

Tips & Notes

  • If the pesto won’t blend smoothly, add 1–2 tablespoons of water or olive oil and blend again.
  • Blanch fresh peas briefly and shock them in ice water before blending to preserve color and texture.
  • Use reserved pasta water to loosen the sauce for a silkier finish.
  • Any small, shaped pasta works — choose your favorite for texture and presentation.

Nutrition (per serving)

Calories: 618 kcal, Carbohydrates: 54 g, Protein: 16 g, Fat: 39 g, Fiber: 6 g, Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.