Mint Pea Pesto Pasta

A great dish any time of year!

This dish uses easy to find ingredients, is quick and easy to make, and brings fresh, bright flavors any time of year. For a protein-packed dish, top with grilled chicken or shrimp. 


1 cup frozen peas

2 garlic cloves, roughly chopped

1/3 cup pine nuts, toasted

1/2 cup fresh parmesan cheese, roughly chopped into chunks (plus extra for serving)

1 large handful fresh mint leaves (about 1/3 – 1/2 cup packed)

6 tbsp extra-virgin olive oil (plus extra for serving)

1 packet dried spaghetti or other pasta

  1. Blanch the peas by cooking in boiling water for 2-3 minutes until still bright green and tender, then drain and plunge in cold water. Rinse and pat dry.

  2. Place the peas, garlic, pine nuts, parmesan, mint and olive oil into a food processor or blender. Pulse until ingredients are well combined and almost smooth.

  3. Cook the pasta according to packet instructions until al dente. Drain, reserving a small amount of the cooking water.

  4. To serve, toss the pasta with the pesto and 1-2 tbsp of the pasta water. Top with parmesan cheese and a drizzle of olive oil and serve warm.

Serves 4.

I'm Rebecca, a Westfield native living in California where I own a consulting firm specializing in advising technology companies who do business with state and local government. I volunteer as a foster youth advocate and supporting high school exchange programs. I love traveling, yoga, hiking, kayaking, and baking.

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