Basil Pesto Pasta with Sweet Peas and Parmesan

Easy pesto pasta is the perfect weeknight recipe—ready in under 30 minutes, packed with bright flavor, and creamy without any heavy cream. It’s simple to make dairy-free or vegan and easy to customize with your choice of protein or vegetables.

The best pesto pasta

Pesto pasta is a fast, flavorful weeknight favorite. It comes together in under 30 minutes and is satisfying on its own or as a base for added proteins and vegetables.

Add grilled chicken, sautéed shrimp, or roasted vegetables when you want a heartier meal, or keep it simple for a quick family dinner. This dish shines with bright basil flavor—homemade pesto is ideal, but a good store-bought pesto works well too.

Why you’ll love this pesto pasta

It is:

• Quick and easy to make
• Herbaceous and bright
• Full of bold flavor
• Ready in less than 30 minutes
• Creamy without heavy cream
• Easy to customize
• Gluten free and vegetarian (when using GF pasta)
• Simple to make vegan by omitting cheese or using dairy-free alternatives
• Delicious and family-friendly

Ingredients and substitutions

The base ingredients are simple, and you can easily swap or add items to suit your preferences. Below are the essentials and common substitutions.

Here’s what you need

• Pesto (homemade or store-bought) — Homemade basil pesto offers the brightest flavor, but a high-quality store-bought pesto from the refrigerated section is convenient and works well.
• Pasta — Any shape works. Spaghetti, linguine, fusilli, penne, or rigatoni are all great; the recipe shows gluten-free spaghetti, but use whatever you prefer.
• Frozen peas — A quick, easy vegetable to toss into boiling pasta. Omit or substitute with other veggies if you like.
• Pasta cooking water — Reserve at least 1 cup. The starchy water emulsifies with pesto to create a silky, clingy sauce without cream.
• Salt and pepper — To taste.
• Optional for serving: Parmesan or dairy-free parmesan, extra basil, and pine nuts.

The best pasta for pesto

Use any pasta shape you enjoy. Long noodles like spaghetti or linguine carry sauce well, while twisted shapes like fusilli or rigatoni trap the pesto for a flavorful bite. Gnocchi or ravioli are also delicious with pesto.

What vegetables can you add?

Frozen peas are a quick addition, but many vegetables pair beautifully with pesto. Choose the cooking method that fits each vegetable:

• Spinach — Toss into hot pasta to wilt.
• Broccoli — Cook for 1–2 minutes with the pasta before draining.
• Tomatoes — Roast or sauté, or add fresh halved cherry tomatoes for brightness.
• Arugula — Toss in at the end to wilt slightly and add peppery flavor.
• Mushrooms — Pan-sear or roast until golden.
• Bell pepper — Sauté or roast until tender.
• Red onion — Sauté or roast to mellow sweetness.
• Green beans — Cook 2–3 minutes with the pasta before draining.
• Asparagus — Cook 1–2 minutes with the pasta before draining.
• Zucchini — Sauté or roast until slightly caramelized.

How to make this pasta vegan / dairy free

• Use dairy-free pesto. Swap the parmesan in pesto with nutritional yeast or omit cheese entirely.
• Top with dairy-free parmesan or skip toppings. There are tasty store-bought dairy-free parmesan options, or you can make a simple cashew or nutritional yeast topping at home.

How to make

Pesto pasta is one of the simplest pasta dishes—especially if your pesto is ready. Follow these straightforward steps for a creamy, well-coated result.

Step-by-step

• Cook pasta and reserve cooking water. Boil a large pot of salted water and cook the pasta according to package directions. Add frozen peas to the boiling water about 30 seconds before the pasta finishes. Before draining, scoop out and reserve about 1 cup of the pasta cooking water.
• Toss with pesto. Off the heat, return the drained pasta and peas to the pot. Add 1 cup (or about 1/2 cup to start) of pasta cooking water and 1 cup pesto. Toss with tongs or forks until the sauce emulsifies and coats the noodles. Add more reserved water as needed to reach a silky consistency.
• Season and serve. Taste and adjust with salt and pepper. Serve immediately, topped with grated parmesan or a dairy-free alternative, extra basil, and pine nuts if desired.

Recipe tips

• Keep pasta water handy. Starchy cooking water helps bind the pesto to the pasta and creates a creamy finish without cream. Reserve at least 1 cup.
• Toss off the heat. Remove the pot from the stove or use a cool serving bowl to prevent the pesto from darkening and to preserve its bright green color.
• Adjust seasoning at the end. Pestos vary in saltiness and intensity—taste and add salt or pepper as needed before serving.

Storage and reheating

Refrigerator: Store in an airtight container for up to 5 days.

Reheating: Warm gently in a skillet over low heat, adding a splash of water to loosen the sauce and stirring until heated through. Re-season if necessary. Alternatively, microwave in short intervals until warm.

Freezing: Freezing prepared pesto pasta is not recommended—the texture of the pasta and sauce can change. Pesto itself freezes well if you want to preserve sauce separately.

Other pasta recipes to try

• Vegan Fettuccine Alfredo
• Creamy Dairy Free Cajun Chicken Pasta
• Vegan Mexican Taco Pasta
• Creamy Vegan Vodka Pasta Sauce
• Cashew Cream Mushroom and Kale Pasta
• Gluten Free Chicken Sausage and Broccoli Pasta
• Creamy Vegan Mushroom Stroganoff
• Nut Free Vegan Mac and Cheese

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Thank you for cooking with us—we’re grateful you’re here!

Easy Basil Pesto Pasta with Sweet Peas

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• Author: Nyssa Tanner
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Gluten Free