Save A vibrant, refreshing cold pasta salad tossed with homemade basil pesto, sweet peas, peppery arugula, and crunchy toasted pine nuts – perfect for spring gatherings or picnics.
Save This Italian-inspired salad combines the earthiness of toasted pine nuts with the sharp kick of fresh garlic and Parmesan. The addition of baby arugula and lemon zest provides a peppery, citrusy finish that elevates the traditional pesto pasta to something truly special for the season.
Ingredients
- Pasta: 300 g (10.5 oz) short pasta (e.g., fusilli, farfalle, or penne)
- Basil: 50 g (2 cups) fresh basil leaves, packed
- Pine Nuts: 30 g (1/4 cup) for pesto + 30 g (1/4 cup) extra, all toasted
- Parmesan: 50 g (1/2 cup) freshly grated Parmesan cheese
- Garlic: 1 garlic clove
- Oil: 120 ml (1/2 cup) extra virgin olive oil
- Lemon: 1/2 lemon (juiced) and zest of 1 lemon
- Peas: 150 g (1 cup) frozen peas
- Greens: 75 g (3 cups) baby arugula
- Seasoning: Salt and freshly ground black pepper, to taste
- Optional: 100 g (3.5 oz) feta cheese (crumbled) and chopped fresh herbs (mint, parsley)
Instructions
- Cook the Pasta
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain and rinse the pasta under cold water to cool. Set aside.
- Blanch the Peas
- While the pasta cooks, blanch the peas in boiling water for 2 minutes, then drain and rinse under cold water.
- Prepare the Pesto
- In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse to combine. With the motor running, slowly drizzle in olive oil until a smooth, creamy paste forms.
- Combine Pasta and Pesto
- In a large mixing bowl, toss the cooled pasta with the pesto, adding reserved pasta water as needed for a silky consistency.
- Add Vegetables and Greens
- Fold in the blanched peas, arugula, lemon zest, and extra toasted pine nuts. If using, add crumbled feta and fresh herbs.
- Final Seasoning
- Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
Ensure the pasta is completely cooled before mixing with the pesto to prevent the greens from wilting. Use the reserved pasta water sparingly to achieve a silky texture that coats every piece of pasta perfectly.
Varianten und Anpassungen
For a nut-free version, substitute toasted sunflower seeds for pine nuts. To make it vegan, use nutritional yeast instead of Parmesan and omit the optional feta. For those with gluten sensitivities, use certified gluten-free pasta.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc or sparkling water with a slice of lemon. While best served the day it is made, leftovers keep well refrigerated for up to 2 days.
Save Whether you are packing a picnic or serving a light lunch, this Spring Green Pesto Pasta Salad brings a fresh, gourmet touch to any table. Enjoy the crisp textures and bright, herbaceous flavors of this easy-to-make Italian classic.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this pasta salad is best made the day it's served and keeps well refrigerated for up to 2 days. Store it in an airtight container. If the salad seems dry when serving, toss it with a little extra olive oil or pasta water to refresh the consistency.
- → How do I keep the arugula from wilting?
Add the arugula just before serving rather than tossing it in earlier. The heat from the warm pasta can soften delicate greens. For best results, keep the arugula separate until the last moment.
- → What pasta shapes work best?
Short pasta shapes like fusilli, farfalle, or penne are ideal because they hold the pesto sauce beautifully and capture pockets of flavor. Avoid long pasta like spaghetti, as it doesn't coat as evenly with the pesto.
- → How can I make this nut-free?
Substitute toasted sunflower seeds for the pine nuts in both the pesto and as a topping. Sunflower seeds provide a similar nutty flavor and satisfying crunch without the allergen concerns.
- → What makes the pesto smooth and creamy?
The key is slowly drizzling the olive oil into the food processor while it's running. This emulsifies the ingredients and creates a smooth, creamy texture. Don't rush this step or add all the oil at once.
- → Is there a vegan version available?
Absolutely! Replace the Parmesan with nutritional yeast for a cheesy flavor and omit the feta cheese topping. The rest of the salad is naturally vegan-friendly, making it easy to adapt for plant-based diets.