Minty Pea Pesto Pasta

Minty Pea Pesto Pasta

I wish I had an amazing story to tell you today but I don’t. I live in Toronto, Canada and we’re in our third wave of the pandemic and our millionth lockdown, so, in terms of having anecdotal tales to share, I’m fresh out. The only thing my day revolves around is food. What do I eat with my morning coffee? What’s for breakfast with my late morning coffee? What’s for lunch? Who wants a snack? What’s for dinner? Who wants to make dinner? Any one other than me, please god?!

Back in the day, when it was the real world, we hardly ever ate pasta. I served Scarlett a lot of homemade Mac and Cheeses at lunch so dinner was usually something else. In the new world of lockdowns where everyone’s entire food consumption for the day happens in our house, I make pasta. It’s fast. It also gives comfort which we need in spades right now. Scarlett is a big pea fan and usually wants me to mix them in every dish I make for her, so it was only a matter of time before she made me make a pesto with them–Turns out I love it just as much as any old pesto. Between the mint, lemon and parmesan you have a fresh, creamy and delicious sauce to slide and slither through all your durum tubes (or whatever kind of pasta you enjoy). This recipe takes all the fuss and guess work out of dinner and, if you’re like me and only thinking about food, this makes space in your head for something else. What? I’m not sure. I’m in lockdown so food is all I got. I guess I could think about another walk. Stay safe, friends.

By Ashley van der Laan

Minty Pea Pesto Pasta

This recipe uses shelled English Peas and mint to make a fresh and addictively yummy pesto that glides over your favorite pasta.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American


  • 280 grams fresh shelled English Peas
  • 2 cloves garlic, chopped
  • 2 tbsps pine nuts
  • 2 tbsps fresh parmesan cheese
  • 16 medium to large mint leaves
  • 2 tbsps lemon juice
  • 1/2 cup extra virgin olive oil
  • 400 grams tube pasta like rigatoni or penne


  • In a pot of boiling water, cook the peas for 2-3 mintues. Drain and zap them iwth cold water. Pat dry and set aside.
  • In a food processor, add the peas, garlic, pine nuts, parmesan, mint and lemon juice and pulse to give everything a rough chop. Drizzle in olive oil while pulsing until pesto is near smooth but still with some texture. Season with salt and pepper to taste.
  • Cook the pasta according to package directions for al dente and reserve about 1/4 pasta water before draining.
  • Toss the pasta with the pesto adding a bit of the reserved pasta water until sauce is desired consistency. Serve with additional parmesan cheese and a drizzle of olive oil.
Keyword easy pasta, pasta dinner, pesto recipes, peas, pesto, easy recipes

You might also like


Corn and Black Bean Cous cous

Two things happen in my head when August hits. The first thing I do is to immediately start counting down how many weeks/days there are left to summer. The second


Round up: Our Favourite Corn Recipes

You can’t hold us back from corn this time of year, and the proof of our allegiance to the August staple is the wealth of recipes we’ve created over the


Shrimp and Orzo Skillet Dinner

Okay, some people are going to look at this dinner and say to themselves, or yell at the screen, as the case may be, “Is she high? My kid will


No Comments Yet!

You can be first to comment this post!

Leave a Reply

Recipe Rating