Save The first time I made this pesto pasta salad was for a last minute book club meeting when I realized I had nothing ready to feed eight people. I threw together whatever green things I had in the fridge and my friends ended up crowding around the serving bowl, asking for the recipe before we even discussed the book.
My grandmother used to say that spring dishes should look like a garden exploded on your plate. This pasta salad became my go to for Easter brunch after my aunt confessed she had been eating leftovers straight from the container for breakfast the next day.
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Ingredients
- 300 g short pasta: Fusilli catches the pesto beautifully but farfalle works just as well
- 50 g fresh basil leaves: Pack them tight and do not include the stems
- 30 g pine nuts plus 30 g extra: Toasting them transforms their flavor from mild to deeply nutty
- 50 g freshly grated Parmesan cheese: The real stuff makes all the difference here
- 1 garlic clove: One small clove is plenty since it will be raw
- 120 ml extra virgin olive oil: A fruity oil will make the pesto sing
- 1/2 lemon: You will need both juice and zest for brightness
- 150 g frozen peas: They are actually sweeter and more consistent than fresh
- 75 g baby arugula: Adds a peppery kick that balances the rich pesto
- Salt and black pepper: The pesto needs enough seasoning to stand up to pasta
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Instructions
- Cook the pasta perfectly:
- Boil salted water and cook pasta until al dente then reserve some pasta water before draining and rinse under cold water to stop the cooking
- Prep the peas:
- Drop frozen peas into boiling water for 2 minutes then drain and rinse under cold water to keep their bright green color
- Make the pesto base:
- Combine basil toasted pine nuts Parmesan garlic lemon juice and a pinch of salt in a food processor and pulse until chopped
- Emulsify the pesto:
- With the motor running slowly drizzle in olive oil until smooth and creamy then taste and adjust the seasoning
- Bring it together:
- Toss cooled pasta with pesto adding pasta water as needed for a silky coating
- Add the fresh elements:
- Fold in blanched peas arugula lemon zest and extra toasted pine nuts then chill before serving
Save This salad saved me during a particularly chaotic spring when I was moving apartments and living off takeout. My best friend brought me a container and I swear those bright green flavors made everything feel manageable again.
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Make Ahead Magic
I learned the hard way that the arugula gets sad if dressed too far in advance. Now I toss everything except the greens and herbs then fold them in right before serving.
Pesto Perfection
Over processing basil can turn it bitter. Pulse just until everything comes together and trust me the texture will be more rustic and the flavor will stay bright.
Serving Suggestions
This pasta salad works as a main course or a stunning side at any spring gathering. The flavors pair beautifully with grilled vegetables or simple roasted chicken.
- Bring to room temperature for 20 minutes before serving
- Sprinkle with fresh basil leaves right before plating
- Add cherry tomatoes if you want extra color
Save There is something about a bowl full of fresh greens and tender pasta that feels like eating sunshine. Hope this brings some bright spring energy to your table too.
Recipe Questions & Answers
- → Can I make this pasta ahead of time?
Yes, this dish actually tastes better after sitting for a few hours as the flavors meld together. You can prepare it up to 24 hours in advance, though it's best served the same day for optimal texture. Store it in an airtight container in the refrigerator.
- → What pasta shapes work best for this dish?
Short pasta shapes with nooks and crannies work wonderfully for holding the pesto. Fusilli, farfalle (bow ties), penne, or rotini are all excellent choices. The textured surfaces help the creamy sauce cling to every bite.
- → How can I make this dish vegan?
Replace the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative, and omit the feta cheese if using. The pesto will still be creamy and flavorful thanks to the olive oil, pine nuts, and fresh basil.
- → Can I use store-bought pesto instead of homemade?
Absolutely, though homemade pesto offers brighter, fresher flavors. If using store-bought, look for a high-quality brand without excessive additives. You may need about 150-180 ml (2/3 to 3/4 cup) to coat the pasta properly.
- → What can I substitute for pine nuts?
Walnuts, almonds, or cashews make great alternatives to pine nuts in the pesto. For a nut-free version, use toasted sunflower seeds which provide similar crunch and richness. Toast whatever nut or seed you choose for deeper flavor.
- → Should I serve this dish hot or cold?
This is designed as a cold pasta salad, perfect for serving chilled or at room temperature. The refreshing quality makes it ideal for warm weather. However, you can serve it slightly warm if you prefer—the flavors work either way.
