Bright & Fresh Spring Greens Pesto Pasta That Celebrates Spring!
Enjoy a vibrant and flavorful Spring Greens Pesto Pasta that's perfect for celebrating the season.
Equipment
- large pot
- food processor
- Skillet
Ingredients
For the Pasta
- 8 oz Pasta spaghetti or fettuccine works beautifully
- 1 cup Fresh Peas or frozen peas, thawed
For the Pesto
- 2 cups Basil fresh is best
- 2 cups Arugula can be replaced with spinach
- 1/2 cup Parmesan Cheese or nutritional yeast for dairy-free
- 1/4 cup Pine Nuts or walnuts/almonds as substitutes
- 2 cloves Garlic minced
- 1 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 1/2 cup Olive Oil add slowly for consistency
Optional Add-ins
- 1 cup Broad Beans or substitute with peas/asparagus
Instructions
Cooking Process
- Boil Water: Fill a large pot with salted water and bring it to a rolling boil. Add your pasta and cook according to package instructions until al dente.
- Blanch Peas: Just 1-2 minutes before the pasta is done, toss in the fresh peas.
- Drain Ingredients: Carefully drain the pasta and peas together, ensuring to reserve about ½ cup of the pasta water.
- Blend Pesto: In a food processor, add the drained peas, basil, arugula, Parmesan, toasted pine nuts, minced garlic, lemon zest, and juice. Pulse until finely chopped.
- Create Creaminess: While the processor is running, slowly drizzle in the olive oil until your pesto reaches a smooth consistency. Season with salt and pepper.
- Sauté Optional Add-ins: If using broad beans, heat a drizzle of olive oil in a skillet and sauté them until warmed through.
- Combine Pasta: Return the drained pasta and peas to the pot. Toss everything together with the pesto, adding a little reserved pasta water.
- Fold in Greens: Gently mix in the sautéed broad beans and a handful of fresh arugula.
- Serve and Enjoy: Serve warm, topped with extra Parmesan, arugula, and a drizzle of olive oil.
Notes
Store any leftovers in an airtight container for up to 3 days. Add a splash of water while reheating to maintain texture.