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Green Pea Pesto Pasta Recipe

Green Pea Pesto Pasta

Bright, herb-forward pasta with sweet peas, fresh basil, and a creamy, silky pesto. Tossed with tender noodles, lemon, and optional protein or crunchy toppings, this dish is weeknight-easy, versatile, and full of spring flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Lunch, Main Course, Weeknight Dinner
Cuisine: Italian, Plant-Based
Calories: 294
Ingredients Method Notes

Ingredients
  

  • 1 lb small pasta shells or whole wheat / chickpea / GF shells
  • 2 1/4 cups peas 1 1/4 cups for pesto + 1 cup for folding into pasta
  • 1 1/4 cups fresh basil
  • 1/2 cup fresh parsley
  • 2 cloves garlic
  • 1/4 cup parmesan cheese finely grated
  • 1 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 1/4 cup olive oil
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs toasted
  • 6 slices prosciutto crisped (optional)
  • 1/2 cup mozzarella pearls or ricotta optional
  • 1 handful arugula optional, for salad-style serving
  • 2 Tbsp oil for crisping prosciutto
  • Optional add-ins / protein boosts: chickpeas white beans, grilled chicken, salmon, or shrimp

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta 2 minutes less than package instructions. Reserve 1/2 cup pasta water.
  2. In a food processor, combine 1 1/4 cups peas, garlic, basil, parsley, parmesan, lemon zest, and lemon juice; pulse until coarsely combined.
  3. With processor running, slowly stream in olive oil until smooth and spoonable. Season with salt and pepper.
  4. Drain pasta and transfer to a large bowl. Toss with pesto, adding reserved pasta water 1–2 Tbsp at a time until sauce is glossy and coats noodles.
  5. Crisp prosciutto slices in a skillet over medium heat, 6–8 minutes, then drain.
  6. Toast panko breadcrumbs 3–5 minutes; toss with lemon zest and parmesan.
  7. Fold in remaining peas, arugula, and mozzarella pearls if using.
  8. Top pasta with lemon-parmesan crumbs and crisped prosciutto. Serve immediately.

Notes

Make pesto 4–5 days ahead; store in a jar under a thin layer of oil. Cooked pasta can be made 1–3 days ahead; toss lightly with oil to prevent sticking. Reheat gently in a skillet with a splash of water or 60 seconds in the microwave. Adjust salt and lemon at the end since salted pasta water and cheese add sodium. Gluten-free: use GF pasta. Plant-based: omit cheese or use vegan parmesan. For extra creaminess, fold ricotta into the pesto while tossing with pasta.