Description
This mouthwatering pesto pasta with peas with store-bought pesto. It’s a light, flavorful, and easy-to-make recipe that’s perfect for warm weather! And it can easily be made gluten-free.
Ingredients
Units
Scale
- 1 1-lbs box pasta (regular or gluten-free)
- 1 cup fresh or frozen peas
- 1 cup snap pea pods
- 1 cup fresh or frozen fava beans (optional)
- 2 cups baby spinach
- 1/2 cup high-quality store-bought pesto
- 1/4 cup freshly grated parmesan cheese for serving (or to taste)
- Fresh pepper, to taste
- Garnish: fresh basil, pea tendril, and/or chive blossoms
Instructions
- PREPARE THE PASTA: Make the pasta per the package.
- BLANCH THE VEGETABLES: While the pasta is cooking, you’ll want to blanch the peas, pea pods, and frozen fava beans (if using) in a large pot of boiling water until just crisp-tender, about 1-2 minutes. Remove with a slotted spoon and add to a bowl filled with ice water to stop the cooking.
- FRESH FAVA BEANS: If you’re using fresh fava beans, blanch the fava beans separately. Just slip off the outer, rubbery shell once the fava beans are cooked and cooled.
- TOSS PASTA IN PESTO: When the pasta is ready, add it to a large bowl or serving dish and toss it with the pesto. Start with 1/4 cup and add more if desired. You can also add a bit of reserved pasta water to ensure a more even coating, if needed.
- ADD THE BLANCHED VEGETABLES AND SPINACH: Add the blanched vegetables and spinach next. Then adjust the pesto to taste.
- GARNISH & SERVE: Top with the ground pepper, fresh Parmesan cheese, and any other desired garnishes. Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop