Save to Pinterest Last spring I arrived at my friend Sarahs potluck with nothing but a tub of this pasta salad and within twenty minutes three different people had asked for the recipe. The combination of bright basil and sweet peas just hits different when the weather starts warming up and everyone wants something that feels fresh but still satisfying.
I made this for a mothers day lunch last year and watched my aunt normally suspicious of anything green go back for seconds. The arugula adds this perfect peppery bite that cuts through the richness while those toasted pine nuts bring a buttery crunch that makes the whole thing feel special.
Ingredients
- 300 g short pasta: I love how fusilli catches all that pesto in its spirals but farfalle works just as well
- 50 g fresh basil leaves: The star of the show so grab the brightest green bunch you can find
- 30 g pine nuts plus 30 g extra: Toasting these transforms them from mild to absolutely golden and nutty
- 50 g freshly grated Parmesan: Buy a wedge and grate it yourself for the best melting texture
- 1 garlic clove: One is plenty since it will be raw in the pesto
- 120 ml extra virgin olive oil: This creates that silky luxurious mouthfeel
- 1/2 lemon: Both the juice and zest wake up all the other flavors
- 150 g frozen peas: They blanch quickly and add bursts of sweetness throughout
- 75 g baby arugula: Adds a sophisticated peppery note that balances the creamy pesto
Instructions
- Cook and cool the pasta:
- Boil your pasta in salted water until al dente then rinse under cold water to stop the cooking and cool it down completely.
- Blanch the peas:
- Drop those frozen peas into boiling water for just two minutes then immediately shock them in cold water to keep their bright green color.
- Make the pesto:
- Whirl basil toasted pine nuts Parmesan garlic lemon juice salt and pepper in your food processor then drizzle in the olive oil while it runs until silky smooth.
- Bring it all together:
- Toss the cooled pasta with that gorgeous pesto adding a splash of pasta water if it needs help coating everything.
- Add the fresh elements:
- Fold in the peas arugula lemon zest and those extra toasted pine nuts then taste and adjust the seasoning.
Save to Pinterest This salad has become my go to for summer picnics because it holds up so well in the heat and never gets soggy like mayonnaise based salads. Theres something about eating outdoors that makes every bite taste better especially when you can see the fresh ingredients shining through.
Making It Ahead
You can blanch the peas and make the pesto up to two days in advance just store them separately in airtight containers. The pasta should be cooked and cooled the same day you plan to serve it for the best texture.
Serving Suggestions
This salad works beautifully as a light main course or as a substantial side alongside grilled chicken or fish. I love serving it in a wide shallow bowl so you can see all those gorgeous green layers and textures.
Customization Ideas
Swap in sunflower seeds for a nut free version or try adding diced avocado for extra creaminess. Sometimes I throw in halved cherry tomatoes or thin ribbons of zucchini during peak summer season when everything at the market looks irresistible.
- Try adding fresh mint or parsley to the pesto for a different herb profile
- A handful of microgreens on top adds a restaurant quality finish
- Lemon wedges on the side let guests brighten their own portions
Save to Pinterest Theres something so satisfying about a dish that looks as good as it tastes and brings people back for seconds.
Recipe Questions & Answers
- → Can I make the pesto in advance?
Yes, prepare the pesto up to 2 days ahead and store it in an airtight container in the refrigerator. If making further ahead, freeze it in ice cube trays for up to 3 months. Thaw before tossing with pasta.
- → How do I keep the pasta from getting mushy?
Cook the pasta until al dente, then immediately rinse it under cold water to stop the cooking process. This prevents overcooking and helps the pasta maintain its texture when combined with the pesto and other ingredients.
- → What can I substitute for pine nuts?
Toasted sunflower seeds, walnuts, almonds, or pumpkin seeds work well as alternatives. For a nut-free version, use toasted sunflower seeds in the same quantity. The flavor profile will shift slightly but remain delicious.
- → Is this salad suitable for vegan diets?
Yes, substitute nutritional yeast for Parmesan cheese and omit the feta. The rest of the ingredients are naturally plant-based. Use quality extra virgin olive oil for the best pesto flavor.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb more pesto over time, so you can add extra olive oil or lemon juice to refresh it before serving.
- → Can I make this gluten-free?
Absolutely. Simply use certified gluten-free pasta and follow the cooking instructions as written. All other ingredients are naturally gluten-free, making this an excellent option for those with gluten sensitivities.