Spring Green Pesto Pasta

The first time I made this pasta salad was actually by accident when I had too much basil pesto leftover from a dinner party the night before. It was one of those gorgeous spring afternoons where you want to eat something that tastes like sunshine but does not require turning on the oven for hours.

I brought this to a friends birthday picnic last May and watched three different people ask for the recipe before they even finished their first servings. Something about the peppery arugula mixed with sweet peas and that nutty pesto just makes people happy.

Ingredients

• 300 g (10.5 oz) short pasta: Fusilli catches the pesto in all those ridges but farfalle works beautifully too and looks so cheerful on a spring table
• 50 g (2 cups) fresh basil leaves: Really pack the leaves down when measuring and resist the urge to add the stems they make the pesto bitter and tough
• 30 g (1/4 cup) pine nuts, toasted: Toast them in a dry pan until golden and fragrant which takes like 2 minutes but transforms them completely
• 50 g (1/2 cup) freshly grated Parmesan cheese: Use the finest grate you can so it melts into the pesto rather than leaving gritty chunks
• 1 garlic clove: One small clove is plenty because raw garlic gets intense as it sits in the fridge
• 120 ml (1/2 cup) extra virgin olive oil: The good stuff matters here since its the main flavor carrier in the pesto
• 1/2 lemon, juiced: Brightens everything and keeps the pesto from turning that sad brown color
• 150 g (1 cup) frozen peas: Blanching them takes away that frozen taste and keeps them bright green instead of gray
• 75 g (3 cups) baby arugula: Adds this lovely peppery bite that cuts through the rich pesto and pasta
• 30 g (1/4 cup) extra toasted pine nuts: These stay crunchy on top which is the best texture contrast
• Zest of 1 lemon: Do not skip this it adds this fragrant citrus oil that you cannot get from juice alone
• Salt and freshly ground black pepper: Taste as you go because the Parmesan is already salty

Instructions

Get your pasta going first:

Boil a large pot of well salted water and cook the pasta until it is just al dente then scoop out 1/4 cup of that starchy water before draining

Cool it down properly:

Rinse the drained pasta under cold water until it is completely cool which stops the cooking and prevents everything from clumping together

Blanch the peas:

Drop the frozen peas into boiling water for exactly 2 minutes then drain and rinse under cold water so they stay bright green and sweet

Make the magic pesto:

Pulse the basil toasted nuts Parmesan garlic lemon juice salt and pepper together then drizzle in the olive oil while the motor runs until it is silky smooth

Bring it all together:

Toss the cooled pasta with the pesto adding that reserved pasta water if it needs loosening up then fold in the peas arugula lemon zest and extra nuts

Let it hang out:

This pasta salad tastes best after it has sat for 30 minutes so the flavors can mingle but give it one last toss before serving

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This salad has become my go to for spring dinners because it feels fancy and fresh but comes together in about 30 minutes with mostly pantry ingredients.

Make It Your Own

Sometimes I swap the arugula for fresh spinach when I am feeding people who say they hate spicy greens even though arugula is barely spicy. The texture change is subtle but it makes such a difference for picky eaters.

Storage Secrets

This keeps beautifully for two days in the fridge but I have noticed the pesto darkens a bit on day two which is totally normal and does not affect the taste at all.

Serving Ideas

This shines at room temperature so do not stress about keeping it ice cold at outdoor events. I love serving it alongside grilled chicken or fish for an easy spring dinner.

• Add a dollop of ricotta on top for extra creaminess
• Throw in cherry tomatoes if you have them
• Extra fresh basil never hurt anyone

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Hope this brings some brightness to your table like it has to mine.

Recipe FAQ

→ Can I make this ahead of time?

Yes, this tastes even better after resting in the refrigerator for a few hours. The pesto flavors meld beautifully with the pasta and vegetables. Keep leftovers up to 2 days, though the texture is best served within 24 hours.

→ What pasta shape works best?

Short pasta shapes like fusilli, farfalle, or penne are ideal because their nooks and crannies catch the pesto sauce. The twisted and curved surfaces hold onto the dressing and small ingredients like peas perfectly.

→ Can I substitute the pine nuts?

Absolutely. Toasted sunflower seeds or walnuts work well for a nut-free version. Cashews provide a creamy alternative, while sliced almonds offer delicate crunch. Each brings its own character to the final dish.

→ How do I prevent the pasta from drying out?

Reserve some pasta cooking water before draining. The starchy water helps thin the pesto and creates a silky coating that clings to the pasta. Add it gradually while tossing until you reach your desired consistency.

→ Can I make it vegan?

Simply replace Parmesan with nutritional yeast or a vegan alternative, and omit the feta cheese. The pesto remains flavorful and creamy thanks to the basil, garlic, olive oil, and toasted nuts. Many find the flavor just as satisfying.

→ Should I serve this hot or cold?

This dish shines when served chilled or at room temperature, making it perfect for picnics, potlucks, and spring gatherings. The flavors are more vibrant and the texture more enjoyable when not piping hot.