Spring Green Pesto Pasta Salad

This Spring Green Pesto Pasta Salad is a vibrant and refreshing dish, tossing al dente fusilli with a fragrant homemade basil pesto. Featuring sweet peas, peppery baby arugula, and the satisfying crunch of toasted pine nuts, it is a perfect vegetarian choice for spring gatherings, picnics, or a light main meal.

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Combining traditional Italian flavors with seasonal spring produce, this pasta salad offers a delightful balance of textures. The creaminess of the pesto paired with the sharp bite of arugula makes every forkful a refreshing experience for a sunny afternoon.

Ingredients

• Pasta: 300 g (10.5 oz) short pasta (e.g., fusilli, farfalle, or penne).
• Pesto: 50 g fresh basil leaves, 30 g toasted pine nuts, 50 g freshly grated Parmesan cheese, 1 garlic clove, 120 ml extra virgin olive oil, 1/2 lemon (juiced), salt, and freshly ground black pepper.
• Vegetables & Greens: 150 g (1 cup) frozen peas, 75 g (3 cups) baby arugula, 30 g (1/4 cup) extra toasted pine nuts, and zest of 1 lemon.
• Optional Additions: 100 g crumbled feta cheese and chopped fresh herbs like mint or parsley.

Instructions

1. Cook the Pasta

Boil the pasta in salted water until al dente. Reserve 1/4 cup of the cooking water, then drain and rinse the pasta under cold water to cool.

2. Blanch the Peas

While the pasta is boiling, blanch the frozen peas in boiling water for 2 minutes. Drain and rinse them under cold water to keep them bright green.

3. Prepare the Pesto

In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until combined, then slowly drizzle in olive oil with the motor running to form a smooth paste.

4. Toss the Salad

In a large bowl, mix the cooled pasta with the pesto. Add the reserved pasta water as needed to create a silky consistency.

5. Fold in Greens

Gently fold in the blanched peas, baby arugula, lemon zest, and extra toasted pine nuts. Add optional feta and fresh herbs if using.

6. Final Seasoning

Adjust the seasoning with salt, pepper, or lemon juice to taste. Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

To ensure a silky sauce, always reserve a bit of the pasta water before draining; the starch helps the pesto adhere beautifully to the noodles. Rinsing the pasta and peas in cold water is a vital step to stop the cooking process and prevent the salad from becoming mushy.

Varianten und Anpassungen

For a nut-free alternative, replace pine nuts with toasted sunflower seeds. To make the dish vegan, use nutritional yeast in place of Parmesan and skip the feta. Gluten-free pasta can also be used as a simple substitute for those with dietary restrictions.

Serviervorschläge

This Spring Green Pesto Pasta Salad pairs perfectly with a crisp Sauvignon Blanc or sparkling water with a fresh lemon slice. Each serving provides approximately 525 calories and 16g of protein, making it a balanced and satisfying meal for any spring occasion.

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Whether enjoyed immediately or served at a picnic, this pesto pasta salad is a celebration of fresh, seasonal ingredients that is sure to please any crowd.

Recipe FAQ

→ Can I make this dish ahead of time?

Yes, this dish is best served the day it's made for optimal freshness and texture. However, leftovers keep well refrigerated for up to 2 days. Store in an airtight container and give it a gentle toss before serving.

→ How do I keep the pesto from oxidizing?

To prevent browning, blanch the basil briefly in boiling water before processing, or toss the pasta with pesto just before serving. You can also press plastic wrap directly onto the pesto surface when storing to minimize air exposure.

→ What pasta shapes work best?

Short pasta shapes like fusilli, farfalle, or penne work wonderfully as they catch and hold the pesto sauce. Avoid long strands like spaghetti, which don't distribute the sauce as evenly throughout the salad.

→ Is there a nut-free alternative?

Absolutely. Substitute toasted sunflower seeds for pine nuts in both the pesto and as a topping. The sunflower seeds provide a similar crunch and nutty flavor while keeping the dish accessible to those with tree nut allergies.

→ How can I make this vegan?

Replace Parmesan with nutritional yeast for a savory, umami quality and omit the feta cheese entirely. Use extra virgin olive oil as your base and ensure the pasta is egg-free. All other ingredients are naturally plant-based.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the herbaceous pesto and bright lemon notes beautifully. Alternatively, sparkling water with lemon offers a refreshing non-alcoholic pairing that echoes the fresh, zesty flavors.