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

Vegetarian Pesto Pasta with Peas

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 694kcal


  • Food processor or blender
  • large pot



  • 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!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).


  • 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.


Serving: 1.5cups | Calories: 694kcal | Carbohydrates: 61g | Protein: 19g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Cholesterol: 7mg | Sodium: 350mg | Potassium: 569mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1663IU | Vitamin C: 44mg | Calcium: 144mg | Iron: 4mg