Vegetarian Pesto Pasta with Peas

vegetarian pesto pasta in a serving bowl on a napkin next to pesto

This quick meal can serve as lunch or dinner and tastes delicious warm or cold. Feel free to customize the type of pasta and veggies you use to meet your preferences!

Course Dinner, Lunch, Main Course, Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 694kcal

Author Lizzie Streit, MS, RDN

Equipment

Food processor or blender
large pot

Ingredients

6 ounces dry fusilli about 2 servings
2 cups frozen peas
2 cups fresh basil leaves
½ cup pine nuts
¼ cup shredded parmesan cheese
½ lemon juiced; about 2 tablespoons
1 garlic clove smashed
¼ teaspoon salt
⅓ cup extra virgin olive oil more as needed

Instructions

Bring a large pot of salted water to a boil. Add the pasta. A few minutes later, add the frozen peas to the pot. Cook until the pasta is al dente and the peas are cooked. I usually cook the pasta 1 to 2 minutes less than what's recommended on the package. Drain and return to the pot.
While the pasta and peas cook, make the pesto. Combine the basil, pine nuts, parmesan cheese, lemon juice, garlic, and salt in a food processor or high-powered blender. Pulse or blend, slowly pouring the olive oil into the mixture while it's blending. Stop to scrape down the sides, add more olive oil if needed, and continue blending until smooth.
Pour the pesto over the cooked pasta and peas. Mix until coated, serve, and enjoy!
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Notes

If you need the recipe to be strictly vegetarian, look for a shredded parmesan cheese that's labeled as vegetarian. Whole Foods 365 shredded parmesan is vegetarian.
Feel free to sub other pasta variations, like rotini, penne, or spaghetti, gluten-free or legume-based pasta.
To add more protein, stir in white beans, crispy tofu, or edamame (and/or use a legume-based pasta like chickpea pasta). If you don't need the recipe to be vegetarian, baked chicken is a good addition.

Nutrition