Spring Green Pesto Pasta Salad (Print Version)

Refreshing cold pasta tossed with homemade basil pesto, sweet peas, arugula, and crispy pine nuts for spring dining.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta such as fusilli, farfalle, or penne

→ Pesto

02 - 2 cups fresh basil leaves, packed
03 - 1/4 cup toasted pine nuts
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1 garlic clove
06 - 1/2 cup extra virgin olive oil
07 - 1/2 lemon, juiced
08 - Salt and freshly ground black pepper to taste

→ Vegetables and Greens

09 - 1 cup frozen peas
10 - 3 cups baby arugula
11 - 1/4 cup toasted pine nuts, extra
12 - Zest of 1 lemon

→ Optional Additions

13 - 3.5 oz feta cheese, crumbled
14 - Fresh herbs such as mint or parsley, chopped

# How-To Steps:

01 - Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup of pasta water before draining. Rinse the cooled pasta under cold water and set aside.
02 - While pasta cooks, blanch frozen peas in boiling water for 2 minutes. Drain and rinse under cold water until cooled completely.
03 - Combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until combined. With the motor running, slowly drizzle in olive oil until a smooth, creamy paste forms. Adjust seasoning to taste.
04 - In a large mixing bowl, toss the cooled pasta with pesto, adding reserved pasta water as needed to achieve a silky consistency.
05 - Fold blanched peas, arugula, lemon zest, and extra toasted pine nuts into the dressed pasta. Add crumbled feta and fresh herbs if desired.
06 - Taste and adjust seasoning with salt, pepper, or additional lemon juice as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes even better after sitting in the fridge for an hour, which means you can make it ahead without stress.
  • The arugula adds a peppery bite that keeps the pesto from feeling too rich or heavy.
  • You can serve it cold straight from the fridge or let it come to room temperature, and it works perfectly either way.
  • Toasting the pine nuts makes them taste almost buttery and adds a crunch that balances the soft pasta.
02 -
  • Rinsing the pasta under cold water is not optional; if you skip it, the pasta keeps cooking and turns mushy and sticky.
  • Toast the pine nuts in a dry skillet over medium heat and watch them constantly because they go from golden to burnt in seconds.
  • Add the arugula just before serving if you want it to stay crisp; tossing it in too early makes it wilt completely.
  • If the pesto looks too thick, thin it with reserved pasta water instead of more oil or it gets greasy.
03 -
  • Blanch the basil for five seconds before making pesto if you want it to stay bright green for longer without oxidizing.
  • Use a mix of basil and parsley if your basil tastes too strong or bitter; it mellows the flavor without losing the green color.
  • Toss the pasta with a little olive oil right after draining if you're not adding pesto immediately to keep it from sticking together.
  • Add a handful of fresh mint or chopped parsley at the end for an extra layer of brightness that makes the whole dish sing.
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