Jump to RecipePea & Mint Pesto brightens any pasta dinner with a touch of sweetness, minty freshness and a twist of lemon. Topped with toasted lemony garlic breadcrumbs for extra flavor and texture. This vibrant, fresh Minty Pea Pesto would be also be perfect as a crostini spread or as a dip.
There ain’t no shame in my pea and mint game!
As Spring rolls it’s tender green carpet right under our feet, food trends will also be shifting from from the heavy velvet squash varieties and crunchy cruciferous winter vegetables to younger and brighter, more delicate produce. And PEAS are about as quintessentially Spring as you can get just shy of an Easter Ham and Carrot Cake.
I don’t know about you, but I will confess that I am 100% a seasonal eater! I’m all in, all season, but after about 3 months- I’m on to the next! Staying true to my Generation Xennial roots, I’d be remiss if I didn’t make a pun for my boy BIG PUN and state for the record: I’m not a player, I just eat a lot.
There’s just so much food to love and I want a bite of it all! So my Salt Sugar Spice readers, be warned.. I’ve been seduced by the increase in sunshine and you are going to start seeing a lot of Spring and Summer inspired recipes. Check the archives if you are still in hibernation mode! I’m moving on, and I hope you are coming with me!
YOU NEED TO MAKE PEA AND MINT PESTO BECAUSE..
Pea and Mint Pesto is literally FULL of Peas!! Do you know how healthy that is!!? Peas are proper source of dietary fiber, Vitamin A, VitamIn K, iron, folate, thiamin, Vitamin C and manganese. Green peas are low in calories, yet high in protein.
And while Peas are technically not a vegetable, but a legume (I know – mind blown) with all the nutritional value they provide I would suggest that Pea and Mint pesto with pasta is a 100% balance meal with no further side dishes required!! Winner Winner, Weeknight Dinner!
While this recipe calls for Pea and Mint Pesto served as a pasta sauce, you could absolutely make it as a pesto for a crostini appetizer, topping for a grilled meat or seafood, or as a sandwich spread! I’m thinking: ciabatta bread spread the vibrant fresh pea & mint pesto, with a grilled lemon chicken cutlet, arugula, heirloom tomatoes, and burrata cheese. Ohhhh yes, glass of Sauvignon Blanc and you got yourself quite the fancy little picnic! NOTE: IF YOU DO MAKE THIS FOR A SPREAD, OMIT THE STARCHY PASTA WATER IN THE RECIPE.
Ingredients For Pea and Mint Pesto
Fresh or Frozen Peas: Star of the show! If you are using fresh peas, boil for 2 minutes in salty water prior to whipping up in the food processor. If you are using frozen peas, just make sure they are thawed.
Parmesan Cheese : For that nutty, fruity, savory flavor. Pecorino Romano is a good choice, too.
Fresh Mint Leaves: Pairs beautifully with the peas and lemon. Using mint makes this pesto unique from the traditional basil based pesto.
Lemon: For that fresh, spring zip. Adds the dimension of acidity that will cut the sweetness of the peas.
Garlic- for bright aromatic flavor.
Walnuts: briefly toasted. Almonds or pine nuts would work well also!
Salt , Pepper & Olive Oil
Pasta of choice and reserved “starchy” pasta water: I like to use a tube pasta with some ridges or texture for the pesto to adhere to the pasta. I’m using Gemelli. The salty, starchy water is needed to thin out the consistency a bit and make it less like a spread and more like a sauce.
Pea and Mint Pesto for Spread 
Pea and Mint Pesto for Pasta
How to Make Pea & Mint Pesto
1) Toast Walnuts
2) Prepare Peas by either briefly boiling or thawing
3) Cook Pasta, and reserve some water before draining
4) Reserve 1/2 cup of whole peas, then combine all ingredients in food processor and blend. Add water to thin out, or omit water and use for a thicker spread.
5) Make the Toasted lemon-panko breadcrumbs.
6) Combine cooked pasta, pea mint pesto and whole peas. Toss to combine. Serve with fresh mint leaves and Top with grated parmesan and Lemon-Panko breadcrumbs.
Gemelli with Pea & Mint Pesto with Lemon Panko Breadcrumbs
Ingredients
- 12 oz frozen or fresh peas divided
- ½ cup Parmesan Cheese
- ½ cup mint leaves
- 1 tsp lemon zest
- 2 cloves garlic
- ½ cup walnuts toasted
- ½ tsp salt
- ⅓ cup olive oil
- ¼ cup lemon juice
- ⅔ cup starchy pasta water
- ¾ lb pasta
Lemon Panko Breadcrumbs
- 1 clove garlic finely minced
- ½ cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp lemon zest
- pinch of salt
Instructions
Gemelli with Pea and Mint Pesto
- Preheat oven to 350°F, place walnuts in single layer on baking sheet. Toast on middle rack for approx 8 minutes. Be careful not to burn.
- Prepare peas: If using fresh peas, boil for 2 minutes and then transfer to the bowl of ice water to cool (this will preserve their color and stop the cooking). Then drain. If using frozen thaw according to package directions.
- Boil pasta in salted water. Cook til al dente according to package directions, reserve 2/3 cup of water just before draining.
- Set aside ½ cup of your cooked peas. Add the remaining peas in a food processor with garlic, walnuts, Parmesan, mint, lemon juice, lemon zest, olive oil and salt until smooth. About 2 minutes, scraping down the bowl as necessary. Remove cover, taste and adjust seasoning according to preference if necessary. Stop here if making for pesto spread.
- To thin out pesto for pasta, return lid of food processor and slowly add the starchy pasta water for thinner, sauce consistency. Add about 1/3 cup of water at a time. *I added 2/3 cup total, but you may use less.
- Combine cooked pasta, pea mint pesto and reserved whole peas together. Garnish fresh mint leaves. Top with grated parmesan and Lemon-Panko breadcrumbs.
Toasted Lemon-Panko BreadCrumb Topping
- In non stick skillet heat olive oil over medium heat. Saute minced garlic for about 1 minute, add lemon zest and panko breadcrumbs. Toss to coat and toast for 3 minutes. Adjust seasoning with salt.
Notes
Nutrition
