This Sweet Pea Pesto Pasta is a fresh twist on traditional pesto — creamy, vibrant green, and packed with spring flavor. Made with sweet peas, fresh herbs, pistachios, and parmesan, this easy pasta recipe comes together in under 30 minutes and works beautifully as a warm dinner or chilled pasta salad!
Why You’ll Love This Sweet Pea Pesto:
- Ready in about 20 minutes
- Naturally vibrant and kid-approved
- Nutty, fresh, and slightly sweet
- Delicious hot or cold
- Perfect for spring and summer meals
Why Sweet Peas Make the Perfect Pesto Base:
Peas add:
- Natural sweetness
- Creamy texture
- Bright green color
- Extra fiber and plant-based protein
They balance the saltiness of parmesan and pistachios beautifully, creating a pesto that’s lighter and slightly sweeter than traditional versions.
Tips for the Creamiest Pesto Pasta:
Don’t Skip the Pasta Water
A small splash of starchy pasta water helps emulsify the pesto and creates a silky coating.
Use High-Quality Olive Oil
Because this pesto isn’t cooked, the flavor of the olive oil really shines through.
Blend Until Ultra Smooth
For a kid-friendly texture, blend thoroughly so there are no noticeable chunks.
Season Generously
Taste before tossing with pasta — peas are naturally sweet, so salt and lemon help balance flavor.
Substitutions & Variations:
This recipe is incredibly flexible. Here are easy swaps:
Nut-Free Option
- Replace pistachios with sunflower seeds
- Use pumpkin seeds (pepitas) for a similar texture
Cheese Alternatives
- Swap parmesan for pecorino
- Use nutritional yeast for a dairy-free version
Herb Swaps
- Replace mint with extra basil
- Add fresh parsley
- Try a handful of baby spinach for extra greens
Add Protein
Turn this into a complete meal by adding:
- Grilled chicken
- Shrimp
- White beans
- Chickpeas
More Delicious Pasta Recipes:
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Pea Pesto Pasta
Ingredients
Sweet Pea Pesto
Instructions
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In a high-speed blender, combine peas, garlic, basil, mint, parmesan, pistachios, salt, pepper, olive oil, lemon juice, and water. Blend until smooth and creamy, scraping down the sides occasionally as needed. Set aside.
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Bring a large pot of salted water to a boil. Add penne and cook until al dente (about 5–7 minutes). Reserve ¼ cup of pasta water, then drain.
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Transfer pasta to a large bowl. Add pesto and toss until evenly coated. Stir in peas, pistachios, and parmesan. Garnish with fresh basil. If needed, add a splash of reserved pasta water to loosen up the sauce. Serve warm or refrigerate to serve as a cold pasta salad.
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