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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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: easy pasta, pasta dinner, pesto recipes, peas, pesto, easy recipes


  • 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.