Pesto Pea and Asparagus Pasta

Pesto Pea and Asparagus Pasta


Pesto Pea and Asparagus Pasta! It’s rich yet light, with a simple and creamy pea and asparagus pesto that melts into this pasta like a clinging sauce.


Pesto Pea and Asparagus Pasta



In the summer, nothing tastes better than something that is light and fresh. So many fresh vegetables to choose from.


My husband, Mikie loves asparagus and I love peas, so this was a perfect combination of flavors! It doesn’t take long to cook, so you can enjoy the beautiful summer nights.

Pesto Pea and Asparagus Pasta


1 package of your favorite noodle, cooked as directed on package (I used Linguini)
1 cup packed fresh parsley
1/2 cup packed mint leaves
1/3 cup almond halves
2 Tablespoons fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1/4 cup water
1 bunch asparagus, cut into 1-inch pieces
2 cups frozen peas
1/3 cup Mozzarella cheese, shredded
1/3 cup Parmesan cheese, shredded



  • Prepare pasta according to the package.
  • In a food processor, combine parsley, mint leaves, almond halves, lemon juice, garlic, salt, and pepper, until almost smooth.
  • Slowly add 1/3 cup olive oil and then 1/4 cup water and mix until smooth.
  • When pasta has 4 minutes left to cook, add asparagus. Then, 2 minutes before the pasta is done, add frozen peas. Drain.
  • Pour the cooked pasta into a large bowl and pour pesto on top. Toss pasta mixture and add 1/4 teaspoon of salt. Top with Mozzarella cheese, and Parmesan cheese.



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