Spring Pesto Penne Pasta with Fresh Asparagus and Peas
A vibrant Italian pasta dish celebrating the best of spring with homemade basil pesto, tender asparagus, and sweet garden peas. This light yet satisfying meal comes together in under 30 minutes for a perfect weeknight dinner.
Ingredients
- 400g penne pasta
- 200g asparagus, trimmed and cut into 3cm pieces
- 150g frozen peas
- 60g fresh basil leaves
- 50g pine nuts
- 50g Parmesan cheese, finely grated, plus extra for serving
- 2 cloves garlic, peeled
- 120ml extra virgin olive oil
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- 200g cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
Bring a large pot of salted water to a rolling boil over high heat.
While the water heats, prepare the pesto by adding the basil leaves, pine nuts, Parmesan cheese, and garlic to a food processor. Pulse until coarsely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste.
Add the penne to the boiling water and cook according to package instructions until al dente, approximately 10-12 minutes.
During the last 3 minutes of cooking, add the asparagus pieces to the pasta water.
Add the frozen peas during the final minute of cooking.
Reserve 120ml of pasta cooking water, then drain the pasta and vegetables.
Return the pasta and vegetables to the pot over low heat. Add the pesto and toss to coat evenly, adding reserved pasta water a little at a time to achieve your desired consistency.
Stir in the lemon zest and half the lemon juice. Taste and adjust seasoning as needed.
Divide among four warmed bowls and top with halved cherry tomatoes, extra grated Parmesan, and fresh basil leaves. Serve immediately.
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