Pesto Pasta with Asparagus and Peas

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Pesto Pasta with Asparagus and Peas

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This Pesto Pasta Salad with Peas and Asparagus is a vibrant, fresh take on a classic pasta salad. Al dente pasta is tossed with tender asparagus, sweet green peas, and a zesty homemade basil pesto. The creamy pesto sauce coats every bite, while the bright, crisp vegetables add texture and flavor. Perfect as a light lunch or a side dish for summer gatherings, this salad is as nutritious as it is delicious.
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Servings: 8
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Equipment Method Video

Ingredients
  

Pasta Ingredients
  • 1 lb. rotini dried pasta
  • 1 C frozen peas
  • 1 bunch asparagus chopped into 1-inch rounds
  • 2 T kosher salt
Pesto Ingredients
  • 2 C basil leaves
  • 1 C pecorino romano grated
  • ½ C walnuts
  • 2 cloves garlic
  • ½ – Âľ C Extra virgin Olive Oil
  • Âľ tsp. kosher salt

Equipment

  • Food processor

Method
 

Main Instructions
  1. Cook the pasta in boiling salted water, according to the package directions.
  2. With 5 minutes left of cooking, add the asparagus to the pasta.
  3. With 3 minutes left, add the frozen peas.
  4. When done, drain all and add to a large mixing bowl.
  5. Note: if thinner asparagus, cook for 3 minutes.
Pesto Instructions
  1. Add the basil, pecorino romano, walnuts, garlic cloves and salt. Give it several pulses.
  2. Next, add the olive oil and pulse till desired consistency. This will take at least ½ C of olive oil.
  3. Stir the pesto into the pasta and veggies.
  4. Serve and enjoy! I love to top it with more pecorino romano.
  5. Note: I love pasta and I adore pesto. This is a heavenly matchup. It’s also a quick weeknight meal!

Video

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Why this combination works

Bright basil and salty pecorino romano form the pesto’s herbal and savory backbone, while walnuts add body and a touch of bitterness that contrasts the cheese. Olive oil brings sheen and helps the sauce coat the pasta. Asparagus contributes a grassy, slightly vegetal note and peas add sweetness and little bursts of texture, together balancing the rich, savory pesto.

Quick tips for texture and flavor

  • Tender-crisp vegetables: Add asparagus with about 5 minutes remaining and peas with about 3 minutes remaining to keep them from getting mushy. For thinner asparagus, cook nearer to 3 minutes.
  • Finish with extra cheese: A light grating of pecorino romano over the plated pasta brightens the flavors before serving.

Why rotini and a food processor are used

Rotini’s twists trap little bits of walnut and cheese and hold onto the pesto so each bite carries flavor. A food processor makes quick work of combining basil, nuts, cheese, and oil into a coarse, saucy pesto, which is why it’s listed as the equipment.

Allergen & dietary note

This dish contains tree nuts (walnuts) and dairy (pecorino romano).

Watch Dr. J Make Pesto Pasta with Asparagus and Peas

Watch Dr. J make Pesto Pasta with Asparagus and Peas and see how it comes together.

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