Pesto pasta with asparagus and peas
This healthy pesto pasta with arugula, asparagus, peas and pistachios is fresh, bright and absolutely delicious! Eat it warm or cold!
Pesto pasta recipe
This vegan pesto pasta is the perfect way to showcase spring vegetables! This light pesto combines aromatic fresh basil, earthy arugula, salty Parmesan, sweet roasted pistachios, and bright lemon juice. Serving it over a bed of fresh arugula adds texture and is topped with more Parmesan and cheese
Pistachios make it insanely good. You can check out my traditional Italian pasta salad recipe or check out some of my favorite spring vegetable recipes like Creamy Orzo with Asparagus and Peas, Spring Pea Soup, and Asparagus Risotto.
I love DiLallo Pasta! A few years ago I went on a trip of a lifetime to Rome and the Amalfi Coast near Naples, Italy – the center of authentic Italian pasta making. While there, we toured Italy’s oldest pasta factory, located in the southern town of Gragnano in the Campania region of Italy. Located between the coast and the mountains, it is the perfect location for making and drying pasta, which also happens to be where Dillallo pasta is made. During the tour, we visited the mill where Delallo wheat is ground (the grain has been ground since the 12th century AD). This is my favorite brand of pasta when cooking for friends or family.
Pesto pasta ingredients
- Basil Pesto Ingredients: Fresh basil, arugula, garlic, parmesan, lemon juice, salt, pistachios, olive oil
- macaroni: You will need 10 ounces of whole wheat delallo fusilli, or other short pasta.
- asparagus: Half a kilo of asparagus cut into small pieces.
- Peas: Thawing frozen peas.
- watercress: The remaining arugula is served with pasta.
- Olive oil and lemon Sprinkle over the arugula
- appetizers: The rest of the pistachios, more Parmesan, and crushed red pepper flakes if you want a little heat
How to make pesto pasta
- Preparing basil pesto: Combine basil, 1/2 cup arugula, garlic, Parmesan, 1/2 teaspoon salt, juice of half a lemon, and 1 tablespoon pistachios in a food processor or blender. Scrape down the sides of the processor, then add three tablespoons of oil, one at a time, scraping down the sides until combined as needed.
- Cook pasta and vegetables: Bring a large pot of salted water to a boil. After boiling, add the pasta and cook according to package instructions. One minute before done, add the asparagus and peas
- And cook at the last minute. Scoop out about a quarter cup of pasta water. Next, drain the pasta and vegetables.
- Mix pasta with pesto: Transfer the pasta mixture to a large bowl and add the pesto. Add 1 tablespoon of pasta water one at a time until the sauce is smooth and the pasta is well coated.
- Serves: Place the remaining arugula on five flat plates or a large serving platter. Squeeze the juice of the remaining half lemon over the vegetables, then drizzle with olive oil. Pour the pasta over the arugula and garnish with the remaining pistachios, more cheese, and red pepper flakes.
What happens with pesto pasta?
You can eat this vegetarian pesto pasta as a complete meal because it is packed with vegetables. If you want to add protein, here are some ideas:
How to store pesto pasta
This easy pesto pasta will last up to four days in the refrigerator. Place the pasta in the microwave until it is warm, then serve it over arugula and garnish with pistachios and cheese.
- Pesto: If you want a more traditional pesto, use this basil pesto recipe instead. Double the amount, and reserve half for other recipes throughout the week. Pesto sauce is great with zoodles, burgers, and chicken.
- protein: Add shrimp or chicken to pesto pasta.
- gluten free: Replace whole wheat pasta with gluten-free pasta.
More pesto recipes you’ll love
fruit: 5 Shares
Serving Size: 1 1/2 cup cream
- Bring a large pot of salted water to a boil.
Meanwhile, in a food processor or blender (I used my mini food processor), add the basil, 1/2 cup arugula, garlic, Parmesan, 1/2 teaspoon kosher salt, juice of 1/2 lemon, and 1 tablespoon pistachios.
Pulse to chop, scraping down sides of processor or blender as needed, until evenly combined. Add 3 tablespoons olive oil, 1 tablespoon at a time, beating and scraping down sides until combined as needed.
When the water boils, add the pasta and cook according to package instructions. One minute before the pasta is done, add the asparagus and peas and continue cooking the pasta with the vegetables for the remaining minute.
Carefully scoop out about a quarter cup of pasta water, then drain the pasta and vegetables.
Transfer the pasta and vegetables to a large bowl, then add the pesto. Toss to combine. Add the reserved pasta water, about 1 tablespoon at a time, and mix gently until the sauce is well combined and the pasta is well coated.
Place the remaining arugula, about 1 cup, in the bottom of 5 shallow bowls or on a large serving platter.
Squeeze the juice of the remaining half lemon over the arugula, then drizzle with two teaspoons of olive oil. Top with pasta (about 1 1/2 cups if serving in individual bowls) then garnish with remaining pistachios, more cheese, and pepper flakes (if using). You can eat this warm or cold.
The last step:
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*Check labels for vegetarians
service: 1 1/2 cup cream, Calories: 380 Calories, Carbohydrates: 52 g, protein: 14 g, fat: 15 g, Saturated fat: 2.5 g, Cholesterol: 3 mg, sodium: 245 mg, Fiber: 9 g, sugar: 6 g
This recipe is sponsored by Delallo. Thank you for letting me share the products I love, and allowing you to get these recipes for free.