Lemony Pesto Pasta with Peas is the perfect dish to serve with grilled vegetables, chicken or salmon. Can be served cold, warm or at room temperature.
Earlier in the week I shared my go-to Basil Pesto Recipe as well as tips for freezing. My Lemony Pesto Pasta with Peas came together when I was coming up with a quick and easy lunch for my toddler. Packed with protein, fiber and plenty of heart-healthy monounsaturated fat from the olive oil – this is a pasta dish that not only satisfies but is good for you too.
Orecchiette is my favorite type of pasta for this dish because the ear-shaped noodles have little crevices that hold the pesto perfectly. Penne, bow-ties or good old fashioned macaroni would also work well.
Another time saving tip is to cook the peas in the same salty water that you’re using to cook the pasta. This method is great for broccoli and greens beans as well and saves you from having to cook the peas in another dish. We used fresh peas because they are in season right now but frozen also taste great.
Your fork is waiting.
- 8 oz whole wheat orecchiette or any short pasta
- 1 cup green peas fresh or frozen
- 1/4 cup prepared pesto
- 1/4 cup fresh basil thinly sliced
- 2 tablespoons grated parmesan
- 1 teaspoon lemon zest
- 1/2 teaspoon chili flakes optional
- salt and pepper to taste
Bring a large pot of salty water to a boil and cook pasta according to package instructions. Add peas to the pot of water and pasta when there are 2 minutes left in the cooking time.
Drain pasta and peas in a strainer and place back in the warm pot. Add pesto, fresh basil, parmesan, lemon zest and chili flakes.
Check for seasoning and adjust accordingly before serving.
This recipe can be made ahead of time and kept in the refrigerator for up to 4 days.