This Pea Pesto Pasta Salad Is the Perfect Dish to Ring in Spring

The delicate sweetness of fresh green peas makes this pasta salad super refreshing.

Classic pesto is a simple combination of nuts, greens, oil and cheese and offers a simple solution to dealing with bumper crops in the garden. In summer, it’s all about basil, but we get to use peas in spring. The delicate sweetness of fresh green peas balances out the otherwise herbaceous quality of the basil, the richness of the nuts and the salty Parmesan cheese, yielding a rich sauce you could eat by the spoonful. And while we certainly don’t judge, we prefer it tossed with whole-grain pasta, chickpeas and a mountain of veggies for colour and crunch.

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Servings Prep Time Cook Time
4 15minutes 10minutes
Servings Prep Time
4 15minutes
Cook Time
  1. Purée peas, basil, spinach, almonds, pine nuts and garlic together in a food processor until they reach a paste-like consistency. Add lemon juice and zest, avocado, oil and cheese; continue to purée until well combined. Season with salt and pepper, to taste.
Pasta Salad
  1. Meanwhile, cook pasta according to package directions; let cool to room temperature.
  2. Mix pasta with pesto, peas, tomatoes, chickpeas and olives. Top with pine nuts and almonds; enjoy at room temperature.
Recipe Notes

Nutrients per serving: 756 calories, 29 g protein, 34 g fat (3.5 g saturated fat), 86 g carbohydrates (21 g fibre), 5.5 mg cholesterol, 373 mg sodium

Originally Published in Best Health Canada