Can you freeze pea pesto?

Yes, pea pesto freezes very well. Store it in an airtight container or freezer bags, pressing out any excess air. It can be frozen for up to 3 months. Thaw in the refrigerator before using.

What is pea pesto made of?

Pea pesto is typically made with fresh or frozen peas, basil, Parmesan cheese, pine nuts (or other nuts like walnuts or almonds), garlic, olive oil, lemon juice, salt, and pepper.

What goes well with pea pesto?

Pea pesto pairs well with pasta, grilled chicken or fish, roasted vegetables, sandwiches, and salads. It can also be used as a dip for crudités or a spread for crackers.

How do you keep pesto green?

To keep pea pesto vibrant green, blanch the peas briefly in boiling water, then immediately transfer them to an ice bath. This stops the cooking process and preserves their color. Also, add a squeeze of lemon juice to the pesto.

What kind of pasta is best with pesto?

Shapes like penne, fusilli, farfalle (bow ties), and rotini are excellent choices for pea pesto as their ridges and curves capture the sauce beautifully. Long pasta like spaghetti or linguine also work well.

How long does pea pesto last in the fridge?

Freshly made pea pesto will last for about 3-4 days in the refrigerator when stored in an airtight container. To prevent browning, add a thin layer of olive oil on top before sealing.

Spring Pea Pesto Pasta: Your New Favorite 10-Minute Dinner 2026

Name: Spring Pea Pesto Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 cups fresh or frozen green peas; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 1/3 cup raw walnuts or pine nuts; 1 large clove garlic, roughly chopped; Zest and juice of 1 medium lemon; 1/2 cup extra virgin olive oil, plus more as needed; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; A big handful of fresh basil or mint leaves (optional); 12 ounces (340g) pasta of choice (e.g., linguine, fettuccine); Reserved pasta cooking water

Spring Pea Pesto Pasta

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A vibrant and quick pasta dish where blanched peas are blended into a fresh, creamy pesto. This recipe turns simple ingredients into a special meal that tastes like spring, ready in about 15 minutes. It’s a perfect healthy weeknight dinner that is both comforting and full of flavor.

Author: Harmony
Prep Time: 5min
Cook Time: 10min
Total Time: 15min
Yield: 4 servings 1x
Category: dinner
Method: boiling, blending
Cuisine: Italian

Ingredients

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2 cups fresh or frozen green peas
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup raw walnuts or pine nuts
1 large clove garlic, roughly chopped
Zest and juice of 1 medium lemon
1/2 cup extra virgin olive oil, plus more as needed
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
A big handful of fresh basil or mint leaves (optional)
12 ounces (340g) pasta of choice (e.g., linguine, fettuccine)
Reserved pasta cooking water

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Instructions

Bring a large pot of salted water to a boil. Add the peas and cook for 2 minutes if frozen or 1 minute if fresh, until bright green. Immediately transfer them to a bowl of ice water to stop cooking. Keep the boiling water for the pasta.
Add the pasta to the same pot of boiling water and cook according to package directions for al dente. Before draining, reserve about 1 cup of the starchy pasta water.
While the pasta cooks, make the pesto. In a food processor, combine the blanched peas, Parmesan, nuts, garlic, lemon zest, lemon juice, salt, and pepper. Pulse a few times to break down.
With the motor running, slowly stream in the olive oil until a thick, slightly chunky paste forms. Taste and adjust seasoning.
Drain the pasta and return it to the warm pot. Add the spring pea pesto and about 1/4 cup of the reserved pasta water.
Toss vigorously over low heat for a minute until the pasta is coated and the sauce is creamy, adding more pasta water a splash at a time if needed.
Serve immediately, topped with extra Parmesan, black pepper, and a drizzle of olive oil.

Notes

Blanching the peas is essential for vibrant color and sweet flavor. Use reserved pasta water to create a silky sauce. For a nut-free version, use toasted sunflower seeds. The pesto can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Serving Size: 4
Calories: 580
Sugar: 5
Sodium: 480
Fat: 26
Saturated Fat: 5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 68
Fiber: 6
Protein: 18
Cholesterol: 10

Find it online: https://www.homestyletable.com/spring-pea-pesto-pasta/