Lemon Green Pesto Pasta

Name: Lemon Green Pesto Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 350 g pasta; 150 g broccoli florets; 30 g fresh basil; 60 g spinach; 80 g frozen peas; 1 clove garlic; 4 tbsp pine nuts; 1/2 lemon; 6 tbsp extra-virgin olive oil; 3 tbsp grated Parmesan cheese; 3 tbsp soft cheese

This bright, creamy lemon green pesto pasta is packed with broccoli, spinach, basil, and sweet peas for a fresh, satisfying weeknight meal. The sauce comes together quickly in a food processor and clings beautifully to hot pasta with a splash of reserved cooking water.

Servings4 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

pasta
350 g
broccoli florets
150 g
fresh basil
30 g
spinach
60 g
frozen peas
80 g
garlic
1 clove
pine nuts
4 tbsp
lemon
0.5
extra-virgin olive oil
6 tbsp
grated Parmesan cheese
3 tbsp
soft cheese
3 tbsp

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. While the pasta cooks, boil the broccoli florets for 4 minutes until tender, then drain well.

Add the cooked broccoli, basil, spinach, and pine nuts to a food processor. Pulse until finely chopped but not completely smooth.

Add the garlic, lemon zest, lemon juice, olive oil, peas, Parmesan, and soft cheese. Blend again until the pesto is creamy and well combined. Season to taste.

Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan, add the pesto, and toss well. Loosen the sauce with a splash of reserved pasta water if needed, then serve immediately.

Chef's Tips

Use walnuts or almonds if you do not have pine nuts. Do not skip the reserved pasta water, as it helps the pesto coat the pasta evenly. Leftovers can be refrigerated in an airtight container for up to 2 days.