This Pea and Parsley Pesto sauce recipe is quick and easy and wonderful over pasta for a simple lunch, side dish, or dinner! It’s healthy, light, and so delicious!
Pea and Parsley Pesto Pasta – say that ten times fast!!
Pretty sure all the pea haters are dying inside a little bit right now. HA. But I love peas. LOVE THEM!
The other day my daughter was sitting at the kitchen counter eating a bowl of peas. Just peas.
Me: Whaaaaat are you doing?
Her: I wanted a snack, so I thawed some frozen peas and warmed them in the microwave with a little butter and salt.
Me: I have never loved you more.
Her: Want some?
Me: Um, YES.
Then we hugged and cried. Just kidding. Lol. But I did make the the same thing the next day, except I sprinkled a tiny bit of Parmesan on them. And then my husband looked at both of us with disgust. WHATEVER.
Since not everyone can handle just eating a bowl of peas, I did put them to good use in this Pea and Parsley Pesto sauce. It’s light and bright, sweet and a little salty. Just perfect to coat pasta with. Healthy and super delicious.
Ingredients needed for Pea and Parsley Pesto
- Frozen peas, thawed
- Fresh parsley
- Toasted walnuts
- Freshly grated Parmesan
- Olive oil
- Salt and pepper
Pea and Parsley Pesto Recipe Notes
- This dish is vegetarian, but can be vegan by using vegan cheese. If omitting it entirely, you’ll need extra salt for flavor.
- You can use any type of pasta, but I prefer short pasta with ridges so the sauce can really cling to it.
- Swap out some of the parsley with fresh basil for added flavor.
- Pine nuts can be used instead of the walnuts to mimic more of a traditional pesto sauce.
How To Store the Pesto Sauce
My traditional homemade pesto sauce recipe lasts for 4 days in the refrigerator and this pea and parsley pesto is no different. Make sure it’s in a tightly sealed container and give it a good stir before using.
This pasta dish comes together in only 20 minutes, even quicker if you make the pesto sauce in advance. It’s wonderful as a side dish, lunch, or main meal!
Other pasta sauces we love!
Pasta with Pea and Parsley Pesto
- 12 ounces short ridged pasta (like farfalle or penne)
- 2 cups frozen peas , thawed and warmed, divided
- 1 cup packed fresh parsley leaves
- 1/2 cup walnuts , toasted
- 2/3 cup freshly grated Parmesan , plus more for serving
- 3 cloves garlic , smashed and peeled
- 1/3 cup extra-virgin olive oil
- Kosher salt and ground pepper , to taste
- pinch cracked red pepper flakes
- Set a pot of salted water to boil. Cook pasta according to package instructions, al dente. (Reserve one cup of pasta water.)
- In the meantime, combine 1 cup of the peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water in the bowl of a food processor. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper, to taste and a pinch of cracked red pepper flakes.
- Drain pasta and return to pot; toss with the pesto, adding enough pasta water to create a sauce that coats.
- Gently fold in the remaining 1 cup of peas.
- Serve immediately with more freshly grated Parmesan and enjoy!