Green Pea Pasta is made with a creamy pea pesto sauce and served with roasted asparagus. A vegan pasta recipe that is quick and easy, perfect for spring weeknight dinners! Decadent texture and bright lemony flavor.
I have been making this recipe for years. I remember when I used to make a vegan pesto sauce back in the day, and I thought it just needed a little extra umph. Adding peas to the pesto sauce gives it a velvety, decadent, creamy texture that is so delicious! Plus it's an easy way to sneak in extra veggies!
Why You'll Love This
- Fresh, spring flavor. Made with peas, basil, and lemons, this pasta is bright and fresh. Adding roasted asparagus takes it up a notch!
- Super nutritious. Peas pack this pasta with protein, and they are rich in zinc, vitamins C and E, and antioxidants. Asparagus is full of vitamins and minerals, like vitamins A, C, E, K, and B6, as well as folate, iron, copper, and calcium. Both peas and asparagus add plant-based fiber.
- Easy, 20-minute recipe. Perfect for busy weeknights, or a quick lunch, this pasta can be on the table in just 20 minutes! So easy.
Ingredients
- Frozen peas: If you have fresh spring peas, use them!
- Pasta: Penne, rotini, fusili, bowtie, or your favorite pasta of choice (I used creste di gallo).
- Asparagus bunch: Can sub with any spring vegetable, like broccolini or broccoli.
- Fresh basil
- Lemon juice: Freshly squeezed, of course!
- Nutritional yeast
- Hemp seeds: Can sub with soaked cashews or boiled sunflower seeds.
- Garlic cloves
- Olive oil
- Salt
- Black pepper
How to Make Green Pea Pasta
1. Roast the asparagus. Preheat the oven to 425F. Remove tough ends from asparagus, then chop into 1-inch pieces. Transfer to baking sheet and roast 15 minutes, stirring halfway.
2. Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and toss with a little oil.
3. Cook the peas. Fill a small saucepan about a quarter of the way with water and add peas. Boil, then reduce heat and cook 4-6 minutes. Reserve ¼ cup of water. Add to blender, along with the drained peas.
4. Make the pea pesto sauce. Add all of the pea pesto ingredients to the blender. Blend until smooth.
5. Serve. Mix the pea pesto sauce with the pasta and the roasted asparagus. Serve with fresh basil and black pepper.
Recipe Variations
- Roasted spring veggies: You can use asparagus, or any other spring vegetable like broccolini, broccoli, carrots, or leeks, or a combination of a bunch of spring veggies!
- Peas: I use frozen peas for convenience, but you can use fresh here too! Use about 1 ¼ cup fresh peas.
- Hemp seeds: This is a nut-free pea pesto sauce, but you can sub soaked cashews or boiled sunflower seeds if you prefer.
- Fresh herbs: Basil gives this sauce incredible flavor, but feel free to play around and get creative here. You can add other fresh herbs like mint or dill to the sauce too!
Chef Tips
- Double the sauce! If you love saucy dishes like me, then you'll want to make a double batch to save for reheating leftovers. Or to simply make the dish extra, extra creamy.
- Fresh is best! Buy local and organic asparagus and fresh peas to really make this dish burst with vibrant, spring flavor.
- Use a pasta that holds sauce. Avoid using spaghetti or other thin noodles. Find a pasta shape that will hold onto the sauce well.
- Work in the order instructed. To make this recipe a true 20-minute dish, start with the asparagus, then the pasta, then the peas, and then the sauce. By the time the asparagus is done roasting, everything else should be ready to go!
Frequently Asked Questions
Yes! Simply use a gluten-free pasta. I recommend cooking it for less time than what it says on the box (by a minute of two), to avoid the pasta becoming mushy. You may want to serve the pasta and sauce separately so that when you store leftovers the noodles stay intact.
Of course! Use about 1 ¼ cup fresh peas. It may add to your prep time, but the fresh flavor will be so worth it!
How to Serve Green Pea Pasta
As we do with most pasta recipes, my husband and I love to enjoy this with my Sourdough Garlic Bread!
This Green Pea Pasta would also taste lovely with a spring or summery salad, like:
- Grilled Romaine with Vegan Caesar Dressing
- Grilled Peach Panzanella Salad
- Heirloom Tomato Salad with Raspberry Vinaigrette
And for a spring dessert, serve my Lemon Drizzle Cake!
Storage & Reheating
This pasta is best enjoyed right away, but you can store it in the refrigerator in an airtight container for 3-4 days.
When reheating, I recommend either adding a splash of water or lemon juice to help draw the sauce out, or add a little oil, lemon juice, and basil to a blender to create a basil sauce that you can stir in to create a creamy texture once again!
Let me know in the comments what you think of this Green Pea Pasta recipe! 🙂
More Vegan Pasta Recipes You'll Love!
- Creamy Lemon Pasta
- Grilled Zucchini Pesto Pasta
- Summer Pasta Salad
- Creamy Tomato & Spinach Pasta
- Creamy Tomato Gnocchi
📖 Recipe
Green Pea Pasta with Roasted Asparagus
Equipment
- High speed blender
Ingredients
- Asparagus bunch
- Olive oil
- Salt
- Black pepper freshly ground
- 16 ounces pasta penne, rotini, fusili, bowtie (I used creste di gallo)
Pea Pesto
- 10 ounces frozen peas
- 1 cup fresh basil packed
- ¼ cup lemon juice freshly squeezed
- ¼ cup olive oil
- 2 tablespoons nutritional yeast
- 2 tablespoons hemp seeds
- 2 garlic cloves peeled
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 425F. Remove the tough ends from the asparagus by snapping them off with your hands. Once removed, cut the asparagus into 1-inch pieces. Transfer to a parchment-lined baking sheet and drizzle with oil, salt, and pepper. Mix to distribute oil and seasoning. Roast for 15 minutes, stirring halfway. Keep the oven light on and check periodically as all ovens differ.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and toss with a little oil to prevent the noodles from sticking together.
- Fill a small saucepan about a quarter of the way with water and add the peas. Bring to a boil, then reduce heat, and cook 4-6 minutes. Scoop out ¼ cup of water (it's okay if some peas sneak in!). Drain and add the ¼ cup of water and the peas to your blender.
- Add all of the pea pesto ingredients to the blender. Blend on high until smooth.
- Add sauce to the bowl with the pasta, toss in the roasted asparagus, and stir to combine. Serve with fresh basil and black pepper.
Notes
- When reheating leftover pasta it helps to have some extra sauce to stir in the pan, as the pasta will soak up the creamy pesto. To achieve a creamy sauce again, combine a little lemon juice, oil, and basil in a blender until a green sauce forms. Pour into the pan with the pasta and reheat over medium-low heat until warm all the way through.
