Pesto Pasta with Peas and Fresh Herb Sauce
A vibrant spring pasta featuring homemade basil pesto tossed with tender shell pasta and bright green peas. The dish is complemented by a fresh arugula salad with fennel, strawberries, and balsamic vinaigrette. The combination of pine nuts and Parmesan creates a rich, nutty pesto while the reserved pasta water helps achieve the perfect creamy consistency. This complete meal balances the hearty pasta with a light, refreshing salad that highlights seasonal produce.
Ingredients
Instructions
- 1
Bring a saucepan of water to boil and salt generously
- 2
Add pasta and cook until al dente, tender but not soggy
- 3
Drain pasta, reserving half cup of salted pasta water
- 4
Return saucepan to medium heat and add peas
- 5
Cook peas until warmed, about 2 minutes
- 6
Add pasta with reserved pasta water and toss
- 7
Add desired amount of pesto and squeeze of lemon juice
- 8
Garnish with more parmesan cheese and pine nuts if desired
- 9
Whisk together balsamic vinegar, mustard, maple syrup, and olive oil
- 10
Season dressing to taste with salt and pepper
- 11
Toss dressing with fennel, strawberries, and arugula
- 12
Serve salad alongside pasta
Tips
Reserve pasta water before draining as the starch helps bind the pesto to the pasta and creates a silky texture
Toast pine nuts lightly in a dry pan for extra flavor depth before making the pesto
Make the salad dressing while pasta cooks to save time and let flavors meld
Good to Know
Refrigerate pasta for up to 3 days. Store salad components separately and dress just before serving.
Make pesto up to 2 days ahead. Cook pasta and prepare salad components day of serving for best texture.
Serve pasta warm with chilled salad on the side. Provide extra Parmesan and pine nuts for garnishing.
Common Mistakes
Don't skip reserving pasta water - the starch is essential for proper pesto consistency
Don't overdress the salad to avoid wilting the arugula
Substitutions
FAQ
Can I make the pesto ahead of time?
Yes, homemade pesto keeps in the refrigerator for up to a week when stored with a thin layer of olive oil on top to prevent browning.
What if I don't have a food processor for pesto?
Use a mortar and pestle for traditional texture, or finely mince ingredients by hand and mix with olive oil for a chunkier version.
How long will the assembled dish keep?
The pasta keeps 3 days refrigerated but is best fresh. Make salad components separately and combine just before serving for optimal texture.