Pea-Pesto Pasta Primavera. Say that three times fast. Beyond being a rather triumphant alliteration, this verdant pasta dish is a delicious ode to Spring produce. I had been pondering the idea of making a fresh pea pesto for a while now, thinking it would be a great way to build a flavorful, substantive sauce without including Parmesan cheese, a traditional pesto component. Fuller-bodied peas replace the herbs and other greens that I typically use in pesto, and the sauce is completed with a handful of almonds and a squeeze of lemon juice.
The result is a bright, fresh sauce that clings to all the littlest nooks in the pasta, imparting flavor in every bite. The pasta is then tossed with quick sauteed peas, asparagus and spring onions for a healthy, satisfying dish that’s perfect for a meatless Spring supper.