Creamy Pesto Pasta with Peas
Fusilli tossed in a silky pesto cream sauce with sweet peas, lemon and Parmesan. A vegetarian 20-minute dinner from mostly pantry staples.
25% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 600
- Protein
- 20 g
- Per serving
- $2.07
Why this recipe works
A jar of good pesto is one of the best weeknight shortcuts there is. This turns it into a proper dinner with a creamy sauce and sweet peas in the time it takes to boil pasta.
- Adding the pesto off the heat keeps the basil bright green and fresh-tasting.
- A little cream plus starchy pasta water makes pesto silky rather than oily.
- Frozen peas cook in the pasta water in the last 2 minutes, so there is nothing extra to wash.
Ingredients
To serve
You will need
- Large pot
Method
Tap a step number to mark it done.
Cook the pasta
Cook the pasta in well-salted boiling water until al dente, adding the peas for the final 2 minutes. Save 1 cup of pasta water, then drain.
Make the sauce
Return the empty pot to low heat. Add the cream and ¼ cup of pasta water and bring to a gentle simmer.
Toss off the heat
Take the pot off the heat. Add the pasta and peas, pesto, Parmesan and lemon zest and toss until glossy, adding more pasta water a splash at a time.
Season and serve
Add a squeeze of lemon, salt and pepper to taste, and top with basil and extra Parmesan.
Cook's notes
- Do not cook the pesto over direct heat; it turns dark and loses its fresh flavor.
- Twisty shapes like fusilli catch the most sauce.
- Add shredded rotisserie chicken or white beans for extra protein.
Nutrition per serving
600 calories
$2.07 estimated cost per serving
Where the calories come from
| Protein | 13% of calories | 20 g |
|---|---|---|
| Carbs | 50% of calories | 75 g |
| Fat | 36% of calories | 24 g |
| Fiber | 5 g | |
| Sodium | 470 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is pesto pasta vegetarian?
Usually not strictly: traditional pesto and Parmesan contain cheese made with animal rennet. Look for a vegetarian pesto and hard cheese if that matters to you.
Can I make it without cream?
Yes. Use extra pasta water and a little more Parmesan; it will be lighter but still silky.
How do I reheat leftovers?
Warm gently with a splash of water or milk, stirring, since the sauce tightens in the fridge.
