Spring Green Pesto Pasta Salad

Last spring, my neighbor's garden overflowed with basil and she kept pressing bags of it into my hands every time we crossed paths. I threw everything into a food processor one Tuesday evening when the weather turned unseasonably warm, and this pasta salad emerged from that happy abundance of greens. Now it's the dish I make when I want something that tastes like sunlight and doesn't require turning on the oven.

I brought this to a book club meeting last May and watched three different people ask for the recipe before even taking their first bite. Something about the bright green color and the way the pesto clings to each curve of pasta makes people immediately curious. One friend confessed she normally hates pasta salad but went back for seconds.

Ingredients

• 300 g (10.5 oz) short pasta: Fusilli, farfalle, or penne work beautifully because their nooks and crannies hold the pesto perfectly
• 50 g (2 cups) fresh basil leaves: Pack them down firmly and remove any thick stems for the smoothest pesto texture
• 30 g (1/4 cup) pine nuts, toasted: Toasting them in a dry pan for 3 minutes until golden brings out their buttery flavor
• 50 g (1/2 cup) freshly grated Parmesan cheese: Use a microplane if you have one for the finest melt into the pesto
• 1 garlic clove: One small clove is plenty, since raw garlic can overpower the delicate basil
• 120 ml (1/2 cup) extra virgin olive oil: The fat carries all the basil flavor, so use your best quality oil
• 1/2 lemon, juiced: Brightens the pesto and keeps the basil from oxidizing too quickly
• Salt and freshly ground black pepper: Taste as you go, since the Parmesan is already salty
• 150 g (1 cup) frozen peas: These little sweet pops of green balance the peppery arugula perfectly
• 75 g (3 cups) baby arugula: Adds a pleasant bite that cuts through the rich pesto
• 30 g (1/4 cup) pine nuts, extra: These get sprinkled on top for an irresistible crunch in every bite
• Zest of 1 lemon: The oils in the zest add an aromatic brightness that juice alone can't achieve

Instructions

Cook and cool the pasta:

Boil the pasta in salted water until al dente, then reserve 1/4 cup of the starchy cooking water before draining and rinsing under cold water until completely cool.

Blanch the peas:

Drop the frozen peas into boiling water for just 2 minutes until bright green, then drain and immediately rinse under cold water to stop the cooking.

Make the pesto:

Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper until combined, then drizzle in the olive oil while the motor runs until silky smooth.

Combine everything:

Toss the cooled pasta with the pesto, adding splashes of the reserved pasta water until the sauce coats each piece generously.

Finish the salad:

Gently fold in the blanched peas, arugula, lemon zest, and extra toasted pine nuts until evenly distributed.

Serve it up:

Taste and adjust the seasoning with more salt, pepper, or lemon juice, then serve chilled or let it sit for 20 minutes for flavors to meld.

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My mother-in-law, who rarely compliments food, actually asked me to teach her how to make the pesto after tasting this at a family gathering last summer. She said it reminded her of a trip to Italy she took thirty years ago, which might be the best review I've ever received.

Make It Yours

Sometimes I'll add a handful of fresh mint leaves to the pesto when I want an extra refreshing twist. If I'm serving this as a main course, I'll stir in some drained and rinsed cannellini beans for protein. In late summer, I swap the arugula for fresh spinach and add halved cherry tomatoes from the garden.

The Pasta Water Secret

That reserved pasta water is liquid gold, thickened with starch that helps the pesto cling to every curve and crevice of the noodles. Without it, the sauce tends to pool at the bottom of the bowl instead of coating the pasta evenly. Add it gradually and stop when the consistency looks glossy and clinging.

Make-Ahead Wisdom

This pasta salad actually tastes better after sitting for a few hours, which makes it ideal for entertaining. The pesto penetrates the pasta and the flavors meld together beautifully. Just wait to add the arugula and pine nuts until right before serving.

• Taste the salad again before serving, as cold food always needs more seasoning than hot
• If making ahead, keep a little extra pesto separate to refresh leftovers the next day
• The pasta will absorb the pesto as it sits, so don't panic if it looks drier on day two

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Every time I make this, I'm reminded that the simplest recipes, made with fresh ingredients and a little care, are often the ones people remember most. Hope this bright green bowl finds its way to your table soon.

Recipe FAQs

→ Can I make the pesto in advance?

Yes, prepare the pesto up to 2 days ahead and store it in an airtight container in the refrigerator. Cover the surface with plastic wrap or a thin layer of olive oil to prevent browning. Bring to room temperature before tossing with pasta.

→ How do I prevent the pesto from turning brown?

Blanch the basil briefly in boiling water before using, or process it quickly without over-blending. Store the finished pesto with a thin layer of olive oil on top and cover tightly. Use fresh lemon juice to maintain color and prevent oxidation.

→ Can I substitute the pine nuts?

Absolutely. Toasted sunflower seeds, walnuts, or almonds work well as substitutes. For a nut-free version entirely, use toasted pumpkin seeds or increase the amount of Parmesan cheese for richness.

→ How long does this salad keep?

Best enjoyed the day it's made while the greens remain crisp. Leftovers keep well refrigerated in an airtight container for up to 2 days. The pasta may absorb excess pesto over time, so add a splash of olive oil or lemon juice when refreshing.

→ How can I make this vegan?

Replace Parmesan cheese with nutritional yeast for a similar umami flavor, and omit the feta cheese topping. Use the same amount of olive oil and ensure all other ingredients are plant-based. The texture and flavor remain delicious and satisfying.

→ What's the best way to cool the pasta quickly?

After draining, rinse the hot pasta under cold running water while stirring gently to remove starch and cool it evenly. Alternatively, spread it on a baking sheet to cool faster. This prevents the pasta from clumping and keeps it from wilting the delicate greens.