Lemony Pea Pesto Pasta

This ultra-easy spring pasta with pea basil pesto requires literally zero chopping and is ready in just 35 minutes.

Whenever I’m wandering the aisles of the supermarket without a solid plan, I make sure to grab a bag of frozen peas. They’re one of my “insurance ingredients” (along with white beans and shelf-stable gnocchi) – i.e. basically non-perishable, versatile, and ideal for throwing together those SOS meals when it’s 6pm and I still haven’t planned anything for dinner.

Peas are, of course, a spring staple, but let’s be honest: how many of us are actually getting out to a farmers market to pick up fresh peas and bringing them home to shell by hand? I mean, I’ve done it, but most of my pea encounters are with the frozen variety, and that is a-okay.

This vegan, lemony pea pesto pasta is a quick but fancy-ish dinner you can assemble on any weeknight – and not only during spring, thanks to the freezer. Adding peas to basil pesto lends an earthy sweetness to the sauce, as well as protein and fiber, which make this pasta feel more like a complete meal. Tangy lemon juice complements the sweetness of the peas and miso brings the umami you’d typically get from Parmesan cheese.

Key Ingredients + Substitutions

• Frozen Peas: The convenience and affordability of this freezer staple can’t be beat. Peas are also a great source of fiber and plant-based protein.
• Roasted Walnuts: Add nuttiness, richness, and healthy fats to this vegan pesto. Can be substituted with roasted pistachios, almonds, or pine nuts.
• Basil: Lends that classic pesto flavor we expect from the green sauce.
• Miso: This Japanese fermented soybean paste does so much more than miso soup. It’s salty, savory, and a bit sweet, and gives this dairy-free sauce a “cheesy” flavor. Look for it in the refrigerated section of the store, next to things like tofu, tempeh, and kimchi. It’s a little pricey, but a little bit goes a long way, and it lasts forever in the fridge.
• Lemon Juice: Offsets the sweetness of the peas.
• Pasta: This chunky pesto is best for short pastas like shells, orecchiette, etc. I don’t recommend using long pastas, like spaghetti, here.

How to Make Pea Pesto Pasta (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Boil Frozen Peas

Bring two pots of water to a boil – one for peas and one for pasta.

Boil the peas first – just for a few minutes, until they’re bright green and tender. Then drain in a mesh strainer and rinse well under cold running water until they’re completely cool to the touch.

Step 2: Make the Pesto

Transfer the peas to a food processor and add the remaining pesto ingredients. Purée until everything’s evenly combined but not 100% smooth – you want the pesto to have a bit of texture.

Step 3: Finish the Pasta

Cook the pasta in the second pot of water until al dente. Reserve some of the pasta cooking water before draining.

Return the drained pasta to the empty pot and combine with the pesto, as well as the reserved water. Stir well to combine. Taste and adjust the seasonings if needed.

Step 4: Serve the Pasta

Divide among plates and serve immediately.

Serving Suggestions

While this pasta is certainly a complete meal on its own, if you’d like to add a side dish, I recommend this cast iron pan-fried asparagus, Mediterranean pan-fried eggplant, or zucchini with caper relish.

Notes on Leftovers

Like most vegan pastas, this dish is best served right away. I don’t recommend making it in advance because the pasta will dry out. If you suspect you won’t eat it all on the day that it’s made, cut the recipe in half.

If you’d like to get a head start on prep, you can make the pesto and keep it in the fridge for 2-3 days; toss it with hot pasta and pasta water right before serving.

FAQ’s

More Spring Recipes to Try

• Cast Iron Pan-Fried Asparagus
• Spinach Pesto Pasta
• Dill Potato Salad with Capers
• Asparagus Puff Pastry Tart

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe