Bright, fresh, and satisfying, this Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios is a versatile spring dish you can serve warm or chilled. The basil-and-arugula pesto is light and flavorful, complemented by tender asparagus, sweet peas, toasted pistachios, and a sprinkle of Parmesan.
Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios
This vegetarian pesto pasta celebrates spring vegetables while keeping the flavor bright and clean. The pesto blends fresh basil with peppery arugula, garlic, lemon, grated Parmesan, and roasted pistachios for a slightly nutty finish. Tossed with whole-wheat fusilli (or any short pasta), asparagus, and peas, it’s a complete meal on its own—easy to prepare and ideal for weeknights, potlucks, or packed lunches.
Ingredients
- Kosher salt, to taste
- 1 cup packed fresh basil
- 5 1/2 cups baby arugula, divided
- 2 cloves garlic, chopped
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 small lemon, halved
- 3 tablespoons roasted and shelled pistachios, chopped, plus extra for garnish
- 3 tablespoons extra virgin olive oil, plus 2 teaspoons for dressing
- 10 ounces whole-wheat fusilli or other short pasta
- 1/2 pound fresh asparagus, cut into 1 1/2-inch pieces
- 1 1/2 cups fresh or frozen peas, thawed
- Crushed red pepper flakes, optional for serving
Make the Basil-Arugula Pesto
In a food processor or blender, combine the basil, 1/2 cup of the arugula, chopped garlic, 1/4 cup Parmesan, 1/2 teaspoon kosher salt, juice from half the lemon, and 1 tablespoon of the chopped pistachios. Pulse until chopped and combined. With the machine running or pulsing, add the olive oil one tablespoon at a time until the pesto is smooth but still has texture. Scrape the sides as needed.
How to Cook
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package instructions. One minute before the pasta’s cooking time is up, add the asparagus and peas to the boiling water to finish together.
- Reserve about 1/4 cup of the hot pasta water, then drain the pasta and vegetables.
- Place the pasta and vegetables in a large bowl. Add the pesto and toss to combine, adding the reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly and reaches your desired consistency.
- To serve, layer the remaining arugula in shallow bowls or on a large platter. Squeeze the remaining half lemon over the arugula and drizzle with the 2 teaspoons of olive oil. Spoon the pesto-coated pasta over the greens and garnish with remaining chopped pistachios, extra Parmesan, and crushed red pepper flakes if desired. Serve warm or chilled.
What to Serve With It
This dish is hearty on its own thanks to the vegetables and whole-wheat pasta, but you can pair it with added proteins if you like. Good options include cooked shrimp, grilled or sliced chicken, seared steak, or broiled fish. A simple green salad or crusty bread also complements the flavors well.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or on the stovetop with a splash of water or a tablespoon of olive oil, then serve over fresh arugula and finish with pistachios and extra Parmesan.
Variations
- If you prefer a more traditional pesto, swap in a classic basil-only pesto and proceed the same way.
- Add cooked shrimp or sliced chicken for extra protein.
- Use gluten-free pasta to make this recipe gluten-free.
- Swap the pistachios for walnuts or pine nuts if you prefer a different nut profile.
Nutrition Snapshot
Per serving (about 1 generous 1/2 cup): approximately 380 calories, 14 g protein, 52 g carbohydrates, 15 g fat, and 9 g fiber. Adjustments will change nutritional values.
Notes: Check ingredient labels if you require vegetarian or other dietary assurances.
This recipe is sponsored by Delallo. Thank you for allowing me to share products I enjoy and use when creating recipes.