Bright and fresh green pea pasta tossed in a zesty lemon-almond pesto. Quick, veggie-forward, and perfect for a vibrant weeknight dinner.
There’s something incredibly satisfying about a pasta dish that feels both fresh and indulgent at the same time. Enter this Green Pea, Lemon & Almond Pesto Pasta—a recipe that turns the humble green pea into the star of the show. Sweet, tender peas pair perfectly with a zesty lemon-almond pesto, creating a pasta that’s vibrant, flavorful, and irresistibly creamy without being heavy.
One of the things I love about this dish is how fast it comes together. In about 30 minutes, you have a colorful plate of pasta that looks as good as it tastes. Frozen peas work beautifully here if you don’t have fresh ones on hand—they cook in just a couple of minutes and add a naturally sweet pop that balances the nutty almonds and bright lemon notes.
The pesto itself is a little twist on the classic basil version. Instead of pine nuts, we use almonds for a subtle crunch and a rich, nutty depth. Blended with fresh basil, Parmesan, garlic, and olive oil, then brightened with fresh lemon juice and zest, it’s a sauce that sings with flavor. Tossing it with pasta and peas creates a dish that’s comforting, fresh, and completely satisfying.
This pasta is perfect for a quick weeknight dinner but elegant enough to serve to friends on the weekend. It’s vegetarian-friendly, and if you want to make it vegan, simply swap the Parmesan for a plant-based alternative. Add a sprinkle of extra almonds on top for crunch or a few fresh basil leaves to make it extra photogenic for your next food post.
The best part? You’re getting a meal that’s vibrant in color, packed with flavor, and surprisingly light on cleanup. It’s a dish that proves simple ingredients—like green peas and almonds—can become something extraordinary with just a little creativity and love in the kitchen.
Give it a try, and I promise you’ll be reaching for this recipe again and again. It’s a celebration of springtime flavors in every bite, even if it’s the middle of winter.
Green Pea, Lemon & Almond Pesto Pasta
Bright and fresh green pea pasta tossed in a zesty lemon-almond pesto. Quick, veggie-forward, and perfect for a vibrant weeknight dinner.
Ingredients
- 12 oz pasta (spaghetti, linguine, or favorite shape)
- 2 cups fresh or frozen green peas
- ⅓ cup blanched almonds
- ½ cup grated Parmesan or Pecorino
- 1 cup fresh basil leaves
- 2 garlic cloves
- ½ cup olive oil
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Optional: extra Parmesan and toasted almonds for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions.
- In the last 2–3 minutes of cooking, add the peas.
- Drain pasta and peas, reserving ½ cup of pasta water.
- In a food processor, combine almonds, basil, garlic, lemon zest, and Parmesan.
- Pulse until finely chopped.
- With processor running, slowly add olive oil until smooth.
- Season pesto with salt and pepper.
- Toss hot pasta and peas with pesto.
- Add reserved pasta water as needed to loosen sauce.
- Stir in lemon juice and taste for seasoning.
- Plate pasta and garnish with extra Parmesan, toasted almonds, and a drizzle of olive oil.