Save My friend Sophie brought this to our first rooftop potluck of the season, and I remember standing there with my plate, absolutely confused by how something so green and simple could taste this good. We sat on crates and folding chairs, watching the sunset while everyone kept going back for seconds. I begged her for the recipe right there on the spot, and it is been my go-to spring contribution ever since.
Last spring I made this for my sister's baby shower, doubling the recipe because I was nervous about running out. The bowl was empty before I even made it through the buffet line myself. Three different guests asked for the recipe, which is basically the highest compliment you can get at a gathering.
Ingredients
- 300 g (10.5 oz) short pasta: Fusilli or farfalle catch the pesto beautifully in their curves
- 50 g (2 cups) fresh basil leaves: Pack them down tightly, and do not be shy about measuring generously
- 30 g (1/4 cup) pine nuts, toasted: Toasting unlocks their buttery, nutty essence completely
- 50 g (1/2 cup) freshly grated Parmesan cheese: Use the finest microplane for the smoothest incorporation
- 1 garlic clove: One is perfect, two will overpower the delicate basil
- 120 ml (1/2 cup) extra virgin olive oil: Good quality oil makes a difference you can taste
- 1/2 lemon, juiced: Cuts through the richness and keeps everything bright
- Salt and freshly ground black pepper: Taste as you go, pesto needs more seasoning than you expect
- 150 g (1 cup) frozen peas: Blanching briefly makes them sweet instead of starchy
- 75 g (3 cups) baby arugula: Adds peppery bite that balances the creamy pasta
- 30 g (1/4 cup) pine nuts, extra, toasted: These provide essential crunch in every bite
- Zest of 1 lemon: The oils in the zest are pure sunshine fragrance
Instructions
- Cook the pasta perfectly:
- Boil salted water and cook until al dente, reserving 1/4 cup pasta water before draining
- Cool it down properly:
- Rinse the drained pasta under cold water until completely cool to stop the cooking
- Blanch those peas:
- Drop frozen peas in boiling water for 2 minutes, then rinse under cold water
- Make the magic pesto:
- Pulse basil, toasted nuts, Parmesan, garlic, lemon juice, salt and pepper until combined
- Stream in the oil:
- With the motor running, drizzle olive oil slowly until silky and smooth
- Bring it all together:
- Toss cooled pasta with pesto, adding pasta water if it seems too thick
- Add the fresh elements:
- Fold in peas, arugula, lemon zest, and extra toasted pine nuts gently
- Taste and adjust:
- Add more salt, pepper, or lemon juice until everything sings together
Save This salad saved me during that chaotic week when we moved apartments, eating it straight from the container while surrounded by half-unpacked boxes. Something about all that green and crunch made everything feel manageable again.
Making Ahead
You can prepare everything up to a day in advance, but keep the arugula and pine nuts separate until serving time. The pesto actually develops deeper flavor overnight in the refrigerator. Give everything a good toss and add those final fresh elements right before guests arrive.
Serving Suggestions
This shines alongside grilled chicken or fish, but it is substantial enough to stand alone as a light main course. I love serving it in a wide shallow bowl where all those vibrant colors are visible. A crisp white wine or sparkling water with plenty of ice cuts through the richness perfectly.
Variations and Substitutions
Sunflower seeds make an excellent swap if you are avoiding tree nuts, and nutritional yeast works beautifully in place of Parmesan for a vegan version. Sometimes I add chopped fresh mint or parsley for even more herbal complexity.
- Try adding diced cucumber for extra crunch
- Fresh mozzarella pearls turn this into a caprese inspired version
- Cherry tomatoes halved bring sweetness and color
Save Hope this brings a little spring brightness to your table, whatever the season.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this salad is best prepared the day of serving, but leftovers keep well refrigerated for up to 2 days. The pasta and pesto develop deeper flavors when chilled overnight, making it excellent for meal prep.
- → How do I prevent the pasta from clumping?
Rinse the cooked pasta under cold water immediately after draining to stop the cooking process and remove excess starch. Toss with pesto while the pasta is still slightly warm to help it absorb the flavors better without clumping.
- → What can I use instead of pine nuts?
Toasted sunflower seeds work wonderfully as a nut-free alternative and provide similar crunch and nuttiness. You can also use toasted walnuts or cashews for different flavor profiles.
- → Is this dish suitable for vegans?
Absolutely. Simply substitute nutritional yeast for Parmesan cheese and omit the feta. All other ingredients are naturally plant-based, making it a satisfying vegan main course.
- → What pairs well with this salad?
A crisp Sauvignon Blanc or sparkling water with lemon complements the bright basil and lemon flavors beautifully. Serve alongside grilled vegetables or bread for a complete meal.
- → Can I use dried basil instead of fresh?
Fresh basil is strongly recommended for authentic flavor and vibrant color. Dried basil lacks the delicate taste and fresh appeal. If only dried is available, use one-third the amount and adjust to your preference.