Pea and Spinach Pesto Pasta

  • Preparation 20 MIN
    Cooking 20 MIN
  • Servings 4
Meet your new favourite pesto: green peas, spinach, garlic, lemon and olive oil—fresher than an April morning and creamier than you can imagine. Tossed with your choice of short pasta, warm roasted almonds and fat shavings of Parmigiano-Reggiano, it’s a party on a plate.



  1. In a large pot of salted boiling water, cook the pasta al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta and oil lightly.
  2. Meanwhile, in a large non-stick skillet over medium-high heat, soften the peas and garlic clove in 1 tbsp (15 ml) of the oil for 5 minutes. Season with salt and pepper. Set aside half of the peas in a bowl.
  3. In a food processor or blender, purée the remaining peas, garlic, the remaining oil (3 tbsp/45 ml), spinach, cheese, lemon zest and juice until smooth. Season with salt and pepper.
  4. Transfer the pesto to the skillet. Add the pasta and peas and toss to coat. Warm over medium heat and adjust the seasoning, gradually adding cooking water until the sauce is creamy.
  5. Sprinkle with almonds and Parmesan shavings, if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 520  
Total Fat 16 g  
Saturated Fat 3 g  
Sodium (salt) 205 mg  
Carbohydrates 76 g  
Fibre 7 g  
Protein 17 g