Pin It Last spring, I made this on impulse when friends dropped by unexpectedly. The bright green color alone had everyone leaning in closer, and something about that first bite of cold, zesty pasta just feels like sunshine on a plate.
I served this at my first proper outdoor dinner party, spread across a wooden table with mismatched plates. Watching people go back for thirds while the sun started setting behind the trees is one of those kitchen moments I still think about.
Ingredients
- 300 g (10.5 oz) short pasta: Fusilli or farfalle catch the pesto beautifully in their curves
- 50 g (2 cups) fresh basil leaves: The absolute star here, so pack them down tightly when measuring
- 30 g (1/4 cup) pine nuts, toasted: Toasting transforms their flavor into something golden and rich
- 50 g (1/2 cup) freshly grated Parmesan cheese: Use the finest microplane you have for melting texture
- 1 garlic clove: One small clove is plenty since it will be raw in the pesto
- 120 ml (1/2 cup) extra virgin olive oil: The better your olive oil, the more vibrant your pesto will taste
- 1/2 lemon, juiced: This brightens everything and cuts through the rich pine nuts and cheese
- 150 g (1 cup) frozen peas: Their sweetness balances the peppery arugula perfectly
- 75 g (3 cups) baby arugula: Adds that lovely bite that keeps you coming back for more
- 30 g (1/4 cup) pine nuts, extra: These provide the essential crunch on top
- Zest of 1 lemon: Do not skip this, it makes the whole dish sing
Instructions
- Get your pasta ready:
- Cook the pasta in salted boiling water until al dente, then reserve 1/4 cup of pasta water before draining and rinsing under cold water to stop the cooking.
- Blanch those peas:
- Drop the frozen peas into boiling water for exactly 2 minutes, then drain and rinse under cold water to keep their bright green color.
- Make the magic pesto:
- Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor, then drizzle in the olive oil while the motor runs until silky smooth.
- Bring it together:
- Toss the cooled pasta with the pesto in a large bowl, adding that reserved pasta water if the sauce needs help coating every piece.
- Add the fresh elements:
- Gently fold in the blanched peas, arugula, lemon zest, and extra toasted pine nuts until everything is beautifully speckled green.
- Final adjustments:
- Taste and add more salt, pepper, or lemon juice until it makes your eyes widen just a bit.
Pin It My neighbor asked for the recipe before she even finished her first plate, which is honestly the best review I could ask for. It has become my go-to for anything spring related and even some summer days when I cannot bear to turn on the oven.
Making It Your Own
I have swapped in sunflower seeds when a guest had a nut allergy, and honestly, the slightly earthier flavor won me over. Fresh mint leaves torn into the mix right before serving add this beautiful aromatic layer that surprises people.
What to Serve Alongside
Grilled shrimp or chicken turns this into a more substantial meal, though it is perfectly satisfying on its own. A crisp white wine like Sauvignon Blanc or even just sparkling water with plenty of lemon wedges completes the picture.
Storage and Make Ahead Tips
The arugula stays surprisingly crisp even the next day, though I recommend adding the extra pine nuts right before serving so they stay crunchy. Leftovers keep well in the fridge for up to 2 days, making it excellent for meal prep or lazy lunches.
- Store the pine nuts separately and scatter them on top when serving
- Add a splash of olive oil and toss before serving leftovers
- Bring the salad to room temperature for 15 minutes before eating
Pin It This pasta salad is what happens when you let spring vegetables shine, and I hope it brings as many bright moments to your table as it has to mine.
Recipe Questions & Answers
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 24 hours in advance. Store it in an airtight container in the refrigerator, pressing plastic wrap directly onto the surface to prevent browning. Combine it with the pasta just before serving for the best flavor and texture.
- → How long does this salad keep?
This pasta salad is best enjoyed the same day it's made for optimal freshness. Leftovers can be refrigerated in an airtight container for up to 2 days. Add a splash of olive oil or lemon juice before serving if it seems dry.
- → What pasta shapes work best?
Short pasta varieties like fusilli, farfalle, or penne work wonderfully as they hold the pesto and vegetables well. Avoid long pasta shapes, which don't integrate the ingredients evenly throughout the salad.
- → How do I make this nut-free?
Substitute the toasted pine nuts with toasted sunflower seeds in both the pesto and the final toss. Sunflower seeds provide the same nutty flavor and satisfying crunch while accommodating nut allergies.
- → Can I adapt this for a vegan diet?
Absolutely. Replace Parmesan with nutritional yeast in the pesto for a savory umami flavor, and omit the feta cheese. All other ingredients are naturally vegan, making this a flexible option for plant-based diets.
- → What drinks pair well with this salad?
A crisp Sauvignon Blanc complements the fresh basil and lemon flavors beautifully. For non-alcoholic options, sparkling water with fresh lemon or a light herb-infused iced tea works wonderfully.