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Pea and Pine Nut Pesto Served on Spaghetti in a White Bowl

Pea and Pine Nut Pesto on Spaghetti

A delicious substitution when I tried using peas instead of basil; now one of my favorite pestos!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 2777.6kcal
Author Creative Culinary


  • 16- ounce package frozen peas defrosted
  • 2 small garlic clove minced
  • 4 tablespoons pine nuts toasted and cooled
  • ¾ cup finely grated Parmesan cheese divided
  • ½ teaspoon table salt plus more for pasta water
  • ¾ cup olive oil
  • 16 ounces dried spaghetti
  • Garnish with sliced mint leaves optional


  • Cook peas in the microwave for 3 minutes; drain and plunge into an ice water bath to stop cooking. Set aside 1/2 cup of cooked peas to add to the spaghetti.
  • Put the remaining peas into a blender or food processor with the garlic, pine nuts, Parmesan and salt and blend until smooth, scraping the sides of the work bowl as necessary. Slowly drizzle in the olive oil while the machine is running.
  • Cook the spaghetti until al dente. Drain and reserve about two cups pasta cooking water.
  • Toss pasta with pesto and as much reserved pasta water as needed to smooth and distribute pesto and let cook for one minute. Add reserved peas and gently toss.
  • Adjust salt to taste (pasta water is salted to taste first) and add freshly ground black pepper if desired.
  • Serve immediately; pass extra Parmesan and garnish with mint if desired.


Serving: 1grams | Calories: 2777.6kcal | Carbohydrates: 594.4g | Protein: 119.36g | Fat: 12g