Spring Green Pesto Pasta Salad

The first time I made this pesto pasta salad, I was hosting a last-minute brunch and my friend Anna walked in right as I was folding in the arugula. She leaned over the counter, inhaled deeply, and said whatever that is, I need it now. We ended up eating it standing up while the rest of the food was still finishing cooking.

Last spring, I brought a huge bowl of this to a neighborhood potluck and watched three different people ask for the recipe within fifteen minutes. Something about the bright green pesto against those sweet little peas and the peppery arugula just makes people happy.

Ingredients

• 300 g (10.5 oz) short pasta: I love fusilli or farfalle because those little crevices hold onto the pesto beautifully, but any short pasta works wonderfully here
• 50 g (2 cups) fresh basil leaves: Use the most fragrant bunch you can find and avoid any that look wilted or have dark spots
• 30 g (1/4 cup) pine nuts, toasted: Toasting them first makes such a huge difference in flavor, just keep a close eye so they do not burn
• 50 g (1/2 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, the pre-grated stuff just does not melt into the pesto the same way
• 1 garlic clove: One small clove is plenty, raw garlic can overpower everything else if you get heavy-handed
• 120 ml (1/2 cup) extra virgin olive oil: Use the good stuff here since it is one of the main flavors shining through
• 1/2 lemon, juiced: Brightens everything and keeps that gorgeous green color from dulling too quickly
• Salt and freshly ground black pepper: Taste as you go, different pesto ingredients need different amounts of seasoning
• 150 g (1 cup) frozen peas: They are actually sweeter and more consistently good than fresh peas unless it is peak season
• 75 g (3 cups) baby arugula: Adds this lovely peppery bite that cuts through all that rich pesto and cheese
• 30 g (1/4 cup) extra pine nuts, toasted: For that satisfying crunch on top that makes every bite interesting
• Zest of 1 lemon: Do not skip this, it brings this incredible aromatic brightness that pulls everything together

Instructions

Cook the pasta perfectly:

Boil your pasta in generously salted water until it is just al dente, then scoop out about 1/4 cup of that starchy cooking water before draining. Rinse under cold water until the pasta is completely cool to stop it from cooking any further.

Prep those sweet peas:

Drop the frozen peas into boiling water for exactly 2 minutes, then drain and immediately rinse under cold water. They should be bright green and tender but still have a little pop when you bite them.

Make the magic pesto:

Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in your food processor until everything is roughly combined. With the motor running, pour in that olive oil in a slow, steady stream and watch it transform into this gorgeous, emerald-green sauce.

Bring it all together:

Toss the cooled pasta with all that fresh pesto in a big mixing bowl, adding splashes of the reserved pasta water if it needs help coating every single piece. The sauce should be silky and cling to the pasta, not pool at the bottom.

Add the fresh elements:

Gently fold in those blanched peas, all that baby arugula, the lemon zest, and the extra toasted pine nuts. Use a light hand so you do not crush the delicate arugula or mush those sweet little peas.

Final flavor check:

Taste a bite of everything together and adjust with more salt, pepper, or lemon juice if needed. Sometimes pesto needs just one more squeeze of lemon to really sing.

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This became my go-to contribution for every summer gathering after my sister requested it for her graduation party three years in a row. There is something about how the flavors develop while sitting at room temperature that makes it disappear first from the buffet table every single time.

Make It Your Own

Sometimes I swap in sunflower seeds for the pine nuts when my grocery budget is feeling tight. The texture is slightly different but that toasted nutty flavor still works beautifully with the basil.

Serving Suggestions

I have discovered that serving this alongside grilled chicken or fish makes for such a lovely light dinner. The pesto is substantial enough to stand up to whatever you throw on the grill.

Storage And Timing

This pasta salad is best enjoyed the day it is made, when the arugula still has some crispness and the pine nuts are at their crunchiest. However, I have eaten leftovers straight from the fridge for lunch the next day and they are still completely delicious.

• Store in an airtight container and give it a quick toss before serving leftovers
• If making ahead, keep the arugula separate and fold it in just before serving
• The pesto can be made up to 3 days ahead and stored in the fridge with a thin layer of olive oil on top

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I hope this brings the same brightness to your table that it has brought to mine over the years. Sometimes the simplest recipes are the ones that become part of your story.

Recipe FAQs

→ Can I make this pasta dish ahead of time?

Yes, this dish actually benefits from sitting for 30 minutes to an hour before serving, allowing the pesto flavors to penetrate the pasta. However, it's best enjoyed the same day it's made for optimal texture and freshness.

→ What pasta shapes work best for this dish?

Short pasta varieties with nooks and crannies work wonderfully – fusilli catches the pesto beautifully, while farfalle and penne are excellent alternatives that hold the sauce well and provide satisfying texture.

→ How can I adapt this for different dietary needs?

For nut-free versions, substitute toasted sunflower seeds for pine nuts. Make it vegan by using nutritional yeast instead of Parmesan and omitting feta. Gluten-free pasta works perfectly for those avoiding wheat.

→ Should I serve this dish chilled or at room temperature?

Both temperatures work wonderfully! Serve chilled on hot days for ultimate refreshment, or let it sit at room temperature for 20-30 minutes before serving to allow the flavors to become more pronounced and aromatic.

→ What beverages pair well with this pasta?

A crisp Sauvignon Blanc complements the basil and citrus notes beautifully. For non-alcoholic options, try sparkling water with fresh lemon or a light iced tea with mint to enhance the herbal elements.