Print Options:

Frozen Pea Pesto Pasta

Yields5 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

This recipe for Pea Pesto Pasta uses what you have in your freezer—peas!—to make a delicious and healthy pesto. Slightly sweet peas combine with herbs and nuts for a satisfying pesto. Mix it in with some Colavita Penne and you have a dinner that’s ready in under 30 minutes!

Pair Recipe with Pea Pesto Pasta with:
Deviled Green Eggs

Similar Colavita Recipes:
Roasted Beet and Goat Cheese Pesto over Cavatappi
Cavatappi with White Beans and Kale Walnut Pesto

 ½ cup frozen peas, thawed
 1 cup fresh herbs, packed. (We used parsley and basil)
 ½ cup unsalted nuts. (We like pistachios best, but you could use almonds or hazelnuts)
 2 tbsp fresh lemon juice OR Colavita White Wine Vinegar
 ½ tsp salt
 ½ cup Colavita Extra Virgin Olive Oil
 1 lb Colavita Penne
 ½ cup grated parmesan cheese for serving
Make the Pesto:

Add the nuts to a food processor and pulse to coarsely chop them.


Add the remaining ingredients, except for the Colavita olive oil. Pulse to combine.


Stream in the Colavita Olive Oil while the food processor is running. You may not need all the olive oil, or you may want a bit more. The mixture should still be chunky, not smooth like hummus.


Taste and adjust for seasoning. Remove the pesto from the food processor to a bowl or jar. Pesto will keep, covered, in the refrigerator for a week.

Prepare Pea Pesto Pasta:

Bring a large pot of salted water to a boil.


Add the penne and cook until al dente- about 6-8 minutes.


Drain the pasta, reserving 1 cup of the pasta water.


Return the pasta to the pot over low heat. Add ½ cup of the pesto, and ¼ cup of the pasta water. Stir continuously, adding more pasta water if necessary until all the penne are coated with pesto and the mixture is creamy, about 3-4 minutes.


Remove from the pot and serve with parmesan cheese.

Nutrition Facts

Servings 5