Description
Some nights you want dinner to be fast, comforting, and actually good for you — not just something quick. That’s where Pesto Pea Spaghetti saves the day. It’s bright, herby, slightly sweet from the peas, and wonderfully creamy without needing a heavy sauce. With just a few ingredients and one pot, you can have a vibrant, satisfying meal on the table in about 20 minutes.
Ingredients
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12 oz (340 g) spaghetti
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1 cup frozen peas, thawed
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½ cup pesto (store-bought or homemade)
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2 tablespoons olive oil
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¼ cup grated Parmesan cheese
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Salt and black pepper, to taste
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Optional: fresh basil leaves, lemon zest, chili flakes
Instructions
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Cook the pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve ½ cup of pasta water, then drain. -
Mash the peas
Lightly mash the peas with a fork (leave some whole for texture). -
Warm the sauce base
In a large skillet or the empty pasta pot over medium heat, add olive oil, pesto, and mashed peas. Warm gently for 1–2 minutes, stirring. -
Combine
Add the drained spaghetti to the skillet. Toss to coat. Add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and lightly creamy. -
Finish
Remove from heat. Stir in Parmesan and black pepper. Taste and adjust salt if needed. -
Serve
Top with extra Parmesan, basil, lemon zest, or chili flakes if desired.
Notes
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Salt your pasta water well — it should taste like the sea for best flavor.
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Don’t overheat pesto — gentle warming keeps the color bright and prevents oil separation.
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Use pasta water gradually to control sauce texture.
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Add protein easily — grilled chicken, shrimp, tuna, or white beans mix in well.
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Make it creamy — stir in 2–3 tablespoons cream or Greek yogurt at the end if you want a richer sauce.