St. Patricks Day Pesto Pasta (Printable)
Enjoy a vibrant green pasta, rich with fresh basil pesto and seasonal vegetables, ideal for St. Patricks Day festivities.
# What You Need:
→ Pasta
01 - 14 ounces penne or fusilli pasta
02 - Salt, for boiling water
→ Pesto
03 - 2 cups loosely packed fresh basil leaves
04 - 1/3 cup pine nuts (or walnuts)
05 - 2 cloves garlic
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 cup extra virgin olive oil
08 - Salt and freshly ground black pepper, to taste
09 - Juice of 1/2 lemon
→ Vegetables
10 - 1 cup frozen or fresh peas
11 - 1 cup baby spinach leaves
12 - 1 small zucchini, diced
13 - 1 small bunch scallions, sliced
→ Garnish
14 - Extra grated Parmesan cheese
15 - Fresh basil leaves
16 - Lemon zest
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the penne or fusilli pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
02 - While the pasta is cooking, combine the fresh basil leaves, pine nuts (or walnuts), garlic cloves, grated Parmesan cheese, extra virgin olive oil, a pinch of salt and freshly ground black pepper, and the juice of 1/2 lemon in a food processor. Process until a smooth pesto is formed, scraping down the sides of the bowl as necessary.
03 - Heat a large skillet over medium heat. Add a splash of olive oil and sauté the diced zucchini for 2 to 3 minutes, or until it just begins to soften. Incorporate the peas and baby spinach leaves; continue cooking for an additional 2 minutes until the spinach wilts and the peas are bright green.
04 - Add the drained pasta and the freshly made pesto to the skillet with the sautéed vegetables. Toss thoroughly to ensure the pasta is evenly coated. If a creamier consistency is desired, gradually add the reserved pasta water, a tablespoon at a time, until the preferred texture is achieved. Stir in the sliced scallions. Serve immediately, garnished with extra grated Parmesan cheese, fresh basil leaves, and a sprinkle of lemon zest.
# Expert Suggestions:
01 -
- It's unbelievably quick—perfect for those nights when you want something homemade but are short on time.
- The vibrant green color makes it an instant mood-lifter, especially on a gray day, and it's so much fresher than a jarred pesto.
02 -
- Never skimp on salting your pasta water—it's the only real chance you have to season the pasta itself from the inside out.
- That reserved pasta water isn't just for thinning; its starch helps emulsify the pesto, making it cling to the pasta beautifully.
03 -
- Lightly toast your pine nuts in a dry pan before adding them to the pesto for an even deeper, nuttier flavor profile.
- If you're making pesto ahead of time, pressing a layer of plastic wrap directly onto the surface of the pesto in its container will prevent oxidation and keep it a vibrant green.