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
- Garlic
- 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!
- Classic Basil Pesto
- {The Best!} Spaghetti Sauce
- Avocado Cream Sauce
- Creamy Beet Sauce
I hope you love this quick and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Pasta with Pea and Parsley Pesto
Ingredients
- 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
Instructions
- 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!
Nutrition
Other Notes
I made this tonight (just half of the recipe) as a side dish and just loved it. I think I even prefer it to the basic basil pesto.
I love pesto but never considered making one out of peas. Will be trying this very soon for sure.
This sounds great – I love peas and pasta. I don’t know what it is about that combo, but it is one of my favorites!
This one I think I’ll make as a side dish. Looks good.
What a lovely and simple weeknight meal idea! This looks so delicious and healthy… I think my husband and I would really love it. Thanks, Amy! I just love your blog.
Thanks Georgia!!
You forgot to mention that anything bright green is automatically insanely good for you. Dessert: instantly justified.
Really though, this does look awesome. AND quick and easy. Doesn’t get much better than that.
Oooh, pea pesto! I’m loving that idea. And after that chicken marsala, you’ve totally turned me on to frozen peas.
It’s still warm here too. Not that I would let cool weather stop me from a plate a gorgeously green as this… GREG
I don’t know why green food gets such a bad rep, because it really is super pretty! Although maybe that’s just the veggie lover in me talking.
I say pasta is a year-round every-day kind of food. Especially with pesto. That stuff is timeless.
I love you Amy and I love your recipes…but peas just don’t make an appearance at our home!! I’m sure for a “pea lover” they’ll flip over this one…
Heee. I know, Sandi. Well, I can’t please everyone all of the time, right? *whistles*
This is a perfect seasonless dish!! With peas always in the freezer and parsley readily available!
I think so! But for people already planning casseroles and chowders, this probably won’t be top of mind.