Pesto Pasta with Peas

Pesto Pasta with peas

Pesto Pasta with Peas

Spring is around the corner and fresh dishes are always the four front. Lighter brighter flavors, more veggies, greens and all the in between. Pasta is a favorite of mine and adding light greens and veggies is a great way to help make it a good spring dish.

I love adding arugula to pesto because it adds a nice bite and I think it pairs nicely.  Because of all the pesto and the peppery bite with arugula I thought a creamy light cheese light Ricotta would be nice.

Pesto Pasta with Peas

Pesto Pasta with Peas

Pesto Pasta with Peas



1 Box of Bow tie pasta

1 1/2 cup frozen peas

2 cups pesto ( homemade or jared from the store)

1 container of Ricotta

1 1/2 cup arugula

1/2 cup pine nits


Step 1: Boili the pasta water. When the water is just about to boil, add a large pinch of salt and then add a tablespoon of olive oil.

Step 2: Add the pasta to the water and cook to al dente. ( Read the directions on the box)

Step 3: Drain the pasta and in the same pot add the pesto, mix together, and add the frozen peas

Step 4: On a serving platter put the pasta out then fold in the arugula. You want to fold it in after so it doesn’t wilt from the heat too fast.

Step 5: Add the Ricotta. This is where you can add as much or as little as you want. I like to take  a little spoon and spoon out little drops of ricotta all over the top, so that if you were to use a big spoon to dish it out each serving would get some cheese.

Step 6: Toast the pine nuts. On a little skillet, on low heat toast the pine nuts for one minute. You need to watch them closely as they brown quickly. Shake the pan or stir a couple times.

Step 7: Sprinkle the pine nuts all over the two and serve.

Pesto Pasta with Peas

healthy recipe

healthy spring recipe

With spring time around the corner I hope this Pesto Pasta is on your spring table.

love, becca

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