Save My neighbor handed me a basket of just-picked basil over the fence one April morning, more than I could possibly use before it wilted. I stood there holding armfuls of green, wondering what to do, when I remembered a pasta salad I'd had at a potluck years ago. By noon, my kitchen smelled like summer, and I had a bowl of bright green pasta that tasted like spring itself. That basket of basil became this recipe, and now I make it every time the weather turns warm.
I brought this to a picnic once, and someone asked if I'd ordered it from a fancy deli. I laughed because I'd made it in my pajamas that morning, tossing everything together while my coffee brewed. The arugula had wilted just enough to lose its bite, and the peas were sweet and bright against all that green. By the end of the afternoon, the bowl was scraped clean, and three people had texted me for the recipe.
Ingredients
- Short pasta (300 g): Fusilli or farfalle work best because their shapes catch the pesto in every crevice, and they stay firm even after chilling.
- Fresh basil leaves (50 g): Use the brightest, most fragrant leaves you can find; wilted basil makes a dull pesto that tastes more grassy than sweet.
- Pine nuts (30 g plus extra): Toast them in a dry skillet until golden and fragrant, watching closely because they burn in seconds.
- Parmesan cheese (50 g): Freshly grated is essential here; the pre-shredded stuff has coatings that make the pesto grainy instead of creamy.
- Garlic clove (1): One clove is enough; too much raw garlic will overpower the basil and leave a sharp aftertaste.
- Extra virgin olive oil (120 ml): Use a fruity, mild oil, not a peppery one, so the basil stays the star of the show.
- Lemon (1/2 juiced, 1 zested): The juice brightens the pesto, and the zest adds tiny bursts of citrus that wake up the whole salad.
- Frozen peas (150 g): Blanching them briefly keeps them sweet and tender, not mushy or starchy.
- Baby arugula (75 g): It wilts slightly when tossed with warm pesto, turning peppery and soft instead of tough.
- Feta cheese (optional, 100 g): Crumbled feta adds creamy, salty pockets that contrast beautifully with the sweet peas.
- Fresh herbs (optional): A handful of torn mint or parsley makes the salad taste even more like springtime.
Instructions
- Cook the pasta:
- Boil the pasta in heavily salted water until al dente, then drain and rinse under cold water to stop the cooking. Reserve a bit of the starchy pasta water; it helps the pesto cling smoothly instead of clumping.
- Blanch the peas:
- Drop the frozen peas into boiling water for just two minutes, then shock them in ice water to keep their color bright and their texture crisp. Drain them well so they dont water down the pesto.
- Make the pesto:
- Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor until roughly chopped. Drizzle in the olive oil slowly while the motor runs, stopping when the pesto is smooth and glossy.
- Toss everything together:
- Combine the cooled pasta with the pesto in a large bowl, adding splashes of reserved pasta water until the sauce coats every piece. Fold in the peas, arugula, lemon zest, and extra toasted pine nuts gently so the greens dont bruise.
- Finish and serve:
- Taste and adjust with more salt, pepper, or a squeeze of lemon juice if it needs brightness. Serve it chilled or at room temperature, topped with crumbled feta and fresh herbs if you like.
Save I made this for a friend who was recovering from surgery, and she said it was the first thing that tasted like something again. She ate it straight from the container, sitting on her couch with a fork, and texted me later that night asking if I could leave another batch on her porch. That bowl of green pasta became a small way to show up when words felt useless.
Making It Your Own
I swap in sunflower seeds when Im cooking for someone with a nut allergy, and honestly, they taste just as good toasted until golden. Sometimes I throw in halved cherry tomatoes for sweetness, or blanched asparagus tips when theyre in season. If you want to make it vegan, nutritional yeast gives the pesto a cheesy flavor without any dairy, and the texture stays just as creamy.
Storing and Serving
This salad tastes even better after it sits for an hour in the fridge, giving the flavors time to soak into the pasta. I usually make it in the morning and let it chill until lunch or dinner. Leftovers keep for up to two days, though the arugula will soften and the pesto will dull slightly; a squeeze of fresh lemon juice before serving brings it back to life.
What to Serve It With
I love this alongside grilled chicken or fish, but its hearty enough to be the main event at a picnic or potluck. It pairs beautifully with a crisp Sauvignon Blanc or even sparkling water with a wedge of lemon. On hot days, I serve it with crusty bread and call it dinner.
- Add grilled shrimp or rotisserie chicken to make it more filling.
- Double the pesto and freeze half in an ice cube tray for quick weeknight pastas later.
- Toss in a handful of chopped sun-dried tomatoes for a deeper, tangy sweetness.
Save This is the kind of recipe that makes you look like you tried harder than you did, and Ive learned to just accept the compliments. Make it once, and youll understand why that basket of basil turned into something I make every spring.
Recipe FAQ
- → Can I make this ahead for a picnic?
Yes, this dish is best served fresh but keeps well refrigerated for up to 2 days. Pack the pesto separately and toss with pasta just before serving to maintain the vibrant green color and fresh flavors.
- → What's the best way to keep pasta al dente?
Cook according to package directions, checking 1-2 minutes before the suggested time. Pasta should have slight resistance when bitten. Rinse with cold water immediately after draining to stop the cooking process.
- → How can I make this gluten-free or vegan?
Use certified gluten-free pasta for a gluten-free version. For vegan, substitute nutritional yeast for Parmesan cheese and replace pine nuts with toasted sunflower seeds if desired. Omit feta cheese entirely.
- → Why reserve pasta water?
Pasta water contains starch that helps the pesto cling to the noodles and creates a silky sauce consistency. Add it gradually while tossing until you reach desired creaminess without making the salad watery.
- → Can I toast pine nuts ahead of time?
Yes, toast pine nuts up to 2 days ahead and store in an airtight container at room temperature. This also helps prevent them from becoming bitter during the pesto preparation.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the fresh basil and lemon notes beautifully. Alternatively, serve with sparkling water garnished with lemon for a refreshing non-alcoholic pairing.