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Pesto Pasta with Asparagus and Peas Image

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
Cuisine: Italian
Ingredients Equipment Method Video

Ingredients
  

Pasta Ingredients
  • 1 lb. rotini dried pasta (453.6 g)
  • 1 C frozen peas (about 145 g)
  • 1 bunch asparagus chopped into 1-inch rounds
  • 2 T kosher salt (30 mL)
Pesto Ingredients
  • 2 C basil leaves (about 48 g)
  • 1 C pecorino romano grated (about 100 g)
  • ½ C walnuts (about 60 g)
  • 2 cloves garlic
  • ½ - ¾ C Extra virgin Olive Oil (120–180 mL)
  • ¾ tsp. kosher salt (3.8 mL)

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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