Vibrant Spring Pesto Pasta

There’s something magical about a bowl of Spring Pesto Pasta that immediately transports you to sun-drenched picnics and lazy weekend brunches. Imagine twirling perfectly cooked pasta around your fork while the fresh aroma of basil and garlic dances in the air. Each bite is a delightful symphony of flavors that sings of bright green veggies and nutty parmesan cheese.

This dish isn’t just food; it’s an experience. I remember the first time I made it for my friends during our annual spring gathering. The moment they took a bite, their eyes lit up like kids on Christmas morning. It was an instant hit, and now I’m here to share this crowd-pleasing recipe so you can create your own magical moments.

I once served this dish at a picnic, and my friends declared it “the best thing since sliced bread.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use your favorite type—spaghetti or fusilli works great—but go for whole grain if you’re feeling healthy.
• Fresh Basil: Choose vibrant green leaves; they provide that irresistible fragrant punch.
• Garlic Cloves: Fresh garlic adds depth; don’t skimp on these little flavor bombs.
• Pine Nuts: Lightly toasted pine nuts give richness; you can substitute with walnuts if preferred.
• Parmesan Cheese: Freshly grated is best; it melts beautifully into the warm pasta.
• Olive Oil: Use high-quality extra virgin olive oil for a fruity finish.
• Lemon Juice: A splash brightens up the flavors; zest included if you’re feeling fancy.
• Seasonal Veggies: Think cherry tomatoes or asparagus; they add color and crunch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepping your Spring Pesto Pasta is as easy as pie—or should I say as easy as pesto? Let’s dive right in.

Boil the Water: Start by bringing a large pot of salted water to a rolling boil over high heat. This step is crucial for flavoring the pasta properly.

Cook the Pasta: Add your chosen pasta to the boiling water and cook according to package instructions until al dente—usually about 8-10 minutes. Stir occasionally to prevent sticking.

Create the Pesto Sauce: While the pasta cooks, combine basil leaves, garlic cloves, pine nuts, lemon juice, and parmesan in a food processor. Pulse until finely chopped before slowly adding olive oil until smooth.

Toss in Veggies: In the last two minutes of cooking the pasta, toss in any seasonal veggies like asparagus or peas. They’ll cook just enough without losing their crunch.

Combine Everything: Drain the pasta and veggies (but save a bit of that starchy water). In a large bowl, mix everything together with your freshly made pesto sauce. If it’s too thick, add reserved water until creamy.

Serve & Enjoy.: Plate up your vibrant creation and top with extra cheese or nuts if desired. Serve immediately while it’s still warm—and watch those smiles bloom.

Now that you’ve mastered this splendid Spring Pesto Pasta recipe, get ready for compliments galore at your next gathering.

Perfecting the Cooking Process

Start by boiling your pasta first; while it’s cooking, whip up the pesto and prepare any veggies. This way, everything comes together seamlessly, and your meal is hot and fresh.

Add Your Touch

Feel free to swap in seasonal vegetables like asparagus or peas. You can also add grilled chicken or shrimp for protein, or use different nuts in your pesto for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove with a splash of water to keep it moist.

Spring Pesto Pasta has always been a hit at family gatherings. One summer evening, my cousin declared it “the best thing since sliced bread,” which made my heart swell with pride.

FAQ

Can I use store-bought pesto for Spring Pesto Pasta?

Yes, store-bought pesto is a great time-saver if you’re short on time.

What type of pasta works best for this recipe?

Spaghetti or penne are excellent choices for holding onto the pesto sauce.

How can I make this dish vegan-friendly?

Simply omit cheese from the pesto and swap in nutritional yeast for added flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Spring Pesto Pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 20 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in a vibrant Spring Pesto Pasta, bursting with fresh basil, colorful veggies, and a light, flavorful sauce. This delightful dish is perfect for any occasion!

---

Ingredients

Scale 1x2x3x

• 8 oz pasta (spaghetti or fusilli)
• 2 cups fresh basil leaves
• 3 garlic cloves
• 1/4 cup pine nuts (toasted)
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• Juice of 1 lemon
• Seasonal veggies (e.g., cherry tomatoes, asparagus)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil salted water in a large pot. Cook pasta until al dente (8-10 minutes).
2. While the pasta cooks, blend basil, garlic, pine nuts, lemon juice, and Parmesan in a food processor. Slowly add olive oil until smooth.
3. In the last two minutes of cooking, add seasonal veggies to the pasta.
4. Drain pasta and veggies (reserve some starchy water). Mix with pesto sauce in a large bowl, adding reserved water for desired creaminess.
5. Serve warm, garnished with extra cheese or nuts if desired.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (250g)
• Calories: 450
• Sugar: 2g
• Sodium: 220mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 15mg