Print

Pea Pesto Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 66 reviews

A fresh and vibrant Pea Pesto Pasta recipe featuring a creamy pesto made from green peas, roasted walnuts, fresh basil, garlic, lemon juice, and white miso paste. This quick and easy dish comes together in just 35 minutes, delivering a bright, flavorful vegetarian pasta perfect for a light lunch or dinner.

Ingredients

Pesto Ingredients

  • 2 cups frozen peas
  • 1/2 cup roasted walnuts
  • 2 packed cups dry fresh basil (about 1.5 ounces)
  • 2 medium garlic cloves
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons white miso paste (shiro miso)
  • 2 tablespoons extra virgin olive oil
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste

Pasta

  • 3/4 pound short pasta (such as orecchiette, shells, farfalle)

Instructions

  1. Boil Water: Bring two medium pots of water to a rolling boil to prepare for cooking peas and pasta simultaneously.
  2. Cook Peas: Place the frozen peas in one pot and cook until the water returns to a boil and peas are tender, about 2 to 3 minutes.
  3. Shock Peas: Drain peas in a mesh strainer and immediately rinse under cold running water until completely cool to stop cooking and preserve their vibrant green color.
  4. Make Pesto: Transfer peas to a food processor fitted with a blade attachment. Add walnuts, fresh basil, garlic, lemon juice (start with 2 tablespoons), white miso paste, and olive oil. Season with salt and pepper. Purée until well incorporated but still slightly textured.
  5. Cook Pasta: Generously salt the second pot of boiling water. Add pasta and cook until al dente, careful not to overcook. Reserve 1/2 cup of pasta cooking water before draining.
  6. Combine Pasta and Pesto: Return drained pasta to the empty pot. Stir in the pea pesto and reserved pasta water to loosen the sauce and coat the pasta evenly. Adjust seasoning as needed.
  7. Serve: Serve the pea pesto pasta immediately while fresh and flavorful.

Notes

  • Roasting walnuts enhances their flavor and adds depth to the pesto. To roast, spread walnuts on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant.
  • White miso paste adds a subtle umami flavor and saltiness to the pesto. If unavailable, it can be substituted with a small amount of soy sauce or omitted, adjusting salt accordingly.
  • Reserve pasta water is important to adjust pesto sauce consistency and help it cling to the pasta.
  • This recipe is vegetarian and can easily be made vegan by confirming the miso paste is free from any animal products.
  • Best served immediately to enjoy optimal texture and flavor.

Find it online: https://justsosavory.com/pea-pesto-pasta-recipe/