Main image of Speedy Pea & Basil Pesto Pasta

Speedy Pea & Basil Pesto Pasta

15 min


If you are looking for a fast, filling, and nutritious dinner idea, you've found it here. The aromatic basil leaves and toasted pine nuts blended together make a delicious pesto that's used to give this pasta a wonderful creaminess.



15 min


7 min


8 min


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  • 8.8 oz (250 g)
    dry spaghetti noodles
  • 1 tsp (5 mL)
    vegetable oil
  • 4
    cloves garlic, minced
  • 1 tsp (5 mL)
    vegetable oil
  • 2
    shallots, diced
  • 2
    roasted red bell peppers, from a jar, diced
  • 1
    lemon, juiced
  • 1½ cups (240 g)
    fresh green peas
  • ½ cup (68 g)
    toasted pine nuts
  • 1 cup (24 g)
    fresh basil
  • 2 Tbsp (30 mL)
    olive oil
  • 1 pinch
  • 1 pinch
    ground black pepper
  • 2 cups (40 g)

Optional toppings

  • fresh basil
  • lemon slices
  • toasted pine nuts
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  1. Cook the pasta according to package instruction in salted boiling water until al dente.
  2. To a medium pan on high heat, add the oil and garlic and sauté for 2 minutes. Transfer to a small food processor.
  3. Returning the same pan to the heat, add the oil and shallots, and let cook for 2 minutes. Then add the roasted bell pepper and cook for 1 minute longer.
  4. Meanwhile, returning to the food processor, add in the lemon juice, peas, pine nuts, basil, olive oil, salt, and pepper. Blend until creamy.
  5. When the pasta is al dente, drain, and return to the pot.
  6. Add to the shallot and bell pepper mixture into the pot of the pasta, pour over the pea pesto, add the arugula, and toss to combine.
  7. Plate, garnish, and enjoy!


  • Store the pasta and pea pesto separately in airtight containers in the fridge for up to 4 days. Combine when ready to enjoy.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 43%

dry spaghetti noodles

Proteins 16%

fresh green peas

toasted pine nuts

Fruits & Veggies 41%

clove garlic


roasted red bell pepper


fresh basil


No significant sources of calcium

vegetable oil

vegetable oil

toasted pine nuts

olive oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Meabh Hayes - April 8, 2021, 2:06 a.m.

Made this with my housemate as we had both been wanting to try a good Pesteo recipe and it was absolutely delicious!! Super easy to make, looked just as good as in the picture and went back for seconds!!! Would definitely recommend. A tip I found was to use a morter and pestle went crushing up the garlic, salt, pine nuts and basil if you don't have a food processor. I only had a hand mixer and it wasn't until the larger items like peas were put in that I could use it because of the size of the blender head. My housemate was also super sceptical about the peas in the pesto mixture but was fully convincted by the end 😋

PUL Team - April 8, 2021, 6:47 a.m.

Thank you for taking the time to share this with us, Meabh! Such an interesting idea to try a mortar and pestle. So glad your housemates and you enjoyed the pasta 🤩