This flavorful and simple pasta dish combines the classic flavors of pesto and peas with al dente lasagna noodles for a delicious and easy meal. Perfect for busy weeknights or a cozy weekend dinner at home.
This is one of my absolute favorite ways to enjoy pesto with pasta. I think that to really bring out the flavors of the pesto after it is mixed with pasta, you need to add other ingredients to the mix. Peas fit this bill perfectly.
I also love that the fresh tomatoes brightens the whole dish up too and fresh basil and tomatoes are companions in the garden asking to be enjoyed together. If you are wondering about the the lasagna noodles in this recipe, they are broken in half before cooking so they are more manageable but their chewy bite can't be beat when it comes a good choice for pasta with pesto.
You will want a fork and knife for this one to cut those noodles but it makes this dish so hearty. I know you are going to love this one.
What You Will Need (And Substitutions)
Pesto:
- Fresh basil
- Walnuts: You can use almonds, pine nuts or even pecans if you prefer.
- Lemon juice
- Parmesan cheese
- Fresh garlic
- Extra virgin olive oil
- Vegetable Oil
- Kosher salt: or regular salt but use ¼ of the amount.
Pasta:
- Dried Lasagna Noodles: Broken in half before cooking. If you do not have this type of pasta, any sturdy shape pasta like rigatoni, or Farfalle (bow-tie pasta) will do.
- Tomatoes: Fresh tomatoes that are quartered or grape tomatoes.
- Frozen baby peas
If I have them, I do love adding canned drained artichoke hearts to the mix.
How To Make Pesto Pasta With Peas
- Make the pesto: Combine fresh basil leaves, walnuts, Parmesan cheese, salt, olive oil, vegetable oil, lemon juice and garlic in a food processor. Pulse on medium speed until smooth. Add a little water if it is too thick.
- Cook pasta. Break the sheets of lasagna noodles in half and cook them in a large pot of boiling water until al dente according to the manufacturers instructions on the box.
- Oil the pasta: Once the pasta is ready, reserve some pasta water, drain then drizzle with a little olive oil. This helps prevent the pasta from drinking up the pesto.
- Warm the peas: Place the peas in a microwave safe bowl then microwave on high for 2 minutes.
- Combine: Add tomatoes, pesto, peas, and cooked lasagna noodles to a large bowl and toss well. Add any reserved pasta water that is needed to loosen it up if the pesto is too thick.
Recipe Tips
- Make the pesto right before you are ready to use it: Fresh made pesto will not only taste better but it will have a nice vibrant color too.
- Don't forget to add a little oil to the cooked pasta: You will almost never hear me say this but for this pasta dish, you do not want the lasagna noodles drinking up the moisture in the pesto. The oil prevents some of this.
- Reserve some pasta water before draining the pasta: Don't forget this step! This will help you loosen up the pesto so it is nice and creamy when it is being tossed with the pasta.
Storing And Leftovers
To store leftover pasta, store in a container that you can cover tightly, preferably one with an airtight lid and store in the fridge for up to 2 days. There will be a touch of discoloration from air reacting with the pesto but that will not affect the flavor.
This dish does not freeze well so I do not recommend that.
More Easy Summer Pasta Recipes You Will Love!
Lasagna Noodle Pesto Pasta With Peas
Ingredients
- 16 ounces Dried Lasagna Noodles broken in half before cooking
- 2 cups Pesto see recipe
- 1 ½ cups Frozen baby peas
- 3 Large Tomatoes Cut into quarters
- 2 tablespoon Extra virgin olive oil
Pesto
- 2 cups Fresh Basil Packed
- 1 cup Parmesan grated
- ⅔ cup Walnuts toasted
- 6 tablespoon Olive oil
- 6 tablespoon Vegetable oil
- 4 tablespoon Lemon juice
- 2 tablespoon Garlic chopped
- 1 teaspoon Kosher salt
- water for thinning
Instructions
Pesto
- Add the ingredients to a food processor and mix on low speed until smooth. If it is very thick, add a little water at a time until smooth.2 cups Fresh Basil, 1 cup Parmesan, ⅔ cup Walnuts, 6 tablespoon Olive oil, 6 tablespoon Vegetable oil, 4 tablespoon Lemon juice, 2 tablespoon Garlic, 1 teaspoon Kosher salt, water for thinning
- Set aside.
Making the pasta
- Add the frozen peas to a microwave safe dish and microwave on high for 2 minutes. Remove then set aside.1 ½ cups Frozen baby peas
- In a large bowl, add the pesto, and tomatoes.2 cups Pesto, 3 Large Tomatoes
- Bring a large pot of water to a boil then add a good pinch of salt and cook the lasagna noodles until al dente.16 ounces Dried Lasagna Noodles
- Reserve a cup of the pasta water then drain the pasta then add it back to the pot.
- Add the olive oil and toss well then add the pasta and peas to your bowl of pesto.2 tablespoon Extra virgin olive oil
- Toss the pasta well making sure to coat all of the noodles with pesto. Add some of the reserved pasta water to the pasta if the pesto is too thick.
Megs says
Thank you for sharing this recipe