Spring Green Pesto Pasta

Spring Green Pesto Pasta Salad is a celebration of the season's freshest flavors. This vibrant dish combines short pasta with a luscious homemade basil pesto, sweet peas, and peppery arugula, making it an ideal choice for refreshing spring gatherings, potlucks, or sun-drenched picnics.

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What sets this salad apart is the balance of textures—the creaminess of the pesto against the crunch of toasted pine nuts and the pop of sweet blanched peas. It is a light yet nourishing dish that captures the essence of Italian-inspired spring cooking.

Ingredients

• Pasta: 300 g (10.5 oz) short pasta such as fusilli, farfalle, or penne.
• Pesto: 50 g (2 cups) fresh basil leaves, 30 g (1/4 cup) toasted pine nuts, 50 g (1/2 cup) freshly grated Parmesan cheese, 1 garlic clove, 120 ml (1/2 cup) extra virgin olive oil, 1/2 lemon (juiced), salt, and freshly ground black pepper.
• Vegetables & Greens: 150 g (1 cup) frozen peas, 75 g (3 cups) baby arugula, 30 g (1/4 cup) extra toasted pine nuts, and zest of 1 lemon.
• Optional Additions: 100 g (3.5 oz) crumbled feta cheese and chopped fresh herbs like mint or parsley.

Instructions

Step 1

Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain and rinse the pasta under cold water to cool. Set aside.

Step 2

While the pasta cooks, blanch the peas in boiling water for 2 minutes, then drain and rinse under cold water.

Step 3

To make the pesto: In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse to combine. With the motor running, slowly drizzle in olive oil until a smooth, creamy paste forms. Adjust seasoning to taste.

Step 4

In a large mixing bowl, toss the cooled pasta with the pesto, adding reserved pasta water as needed for a silky consistency.

Step 5

Fold in the blanched peas, arugula, lemon zest, and extra toasted pine nuts. If using, add crumbled feta and fresh herbs.

Step 6

Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

To ensure the best texture, always rinse the pasta and peas under cold water immediately after draining. This stops the cooking process and keeps the peas bright green. Additionally, using the reserved pasta water is key for emulsifying the pesto, ensuring it coats every piece of pasta perfectly without being too oily.

Varianten und Anpassungen

For those with dietary restrictions, this recipe is easy to modify. Make it nut-free by substituting toasted sunflower seeds for pine nuts. To create a vegan version, swap the Parmesan for nutritional yeast and omit the feta. For a gluten-free meal, simply use your favorite certified gluten-free short pasta.

Serviervorschläge

This Spring Green Pesto Pasta Salad pairs beautifully with a crisp Sauvignon Blanc or a refreshing glass of sparkling water with a squeeze of lemon. It works wonderfully as a standalone lunch or as a side dish for grilled vegetables or light proteins.

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Enjoy this easy-to-make, nutrient-dense pasta salad that brings the vibrant colors and tastes of spring right to your plate.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare this dish up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually improve as they meld together. Bring to room temperature before serving for the best taste and texture.

→ What pasta shapes work best?

Short pasta shapes with nooks and crannies work wonderfully. Fusilli, farfalle (bowties), penne, or rotini are excellent choices. These shapes hold the pesto beautifully and capture the peas and pine nuts in every bite.

→ Is there a nut-free option?

Absolutely. Substitute toasted sunflower seeds or pumpkin seeds for the pine nuts. They'll provide that essential crunch while making the dish safe for those with tree nut allergies. The flavor profile remains delicious.

→ Can I use store-bought pesto?

You can, but homemade pesto makes a noticeable difference. Fresh basil pesto is incredibly simple to make and offers brighter flavor. If time is tight, choose a high-quality refrigerated pesto from the deli section rather than shelf-stable jars.

→ How do I prevent the pasta from becoming dry?

Reserve that pasta water before draining. The starchy water helps bind the pesto to the noodles beautifully. Also, don't rinse the pasta unless you're serving it cold – the starch helps the sauce cling. For this dish, a quick cool rinse is perfect.

→ Can I add protein?

Certainly. Grilled chicken, shrimp, or white beans all pair wonderfully. For a protein boost without meat, consider adding chickpeas or cubed mozzarella. The feta mentioned in optional additions already contributes some protein.