Mediterranean Pea Pesto Pasta with Toasted Breadcrumbs
This vibrant and creamy Mediterranean Pea Pesto Pasta blends sweet peas, fresh basil, Parmesan, lemon, and olive oil into a beautifully smooth pesto sauce. Tossed with warm pasta, cherry tomatoes, olives, and finished with golden garlic-toasted breadcrumbs, this dish offers a perfect balance of freshness, richness, and crunch. It’s a satisfying vegetarian main that’s ready in under 30 minutes—ideal for weeknight dinners or summer lunches.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Difficulty: Easy
Meal Type: Vegetarian Main, Pasta
Ingredients:
For the Pea Pesto:
1½ cups green peas (fresh or frozen, thawed)
1 cup fresh basil leaves
1 clove garlic
1/3 cup grated Parmesan cheese
1/4 cup toasted pine nuts (or walnuts or almonds)
2–3 tbsp fresh lemon juice
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
For the Pasta:
12 oz (340g) pasta (penne, rigatoni, or spaghetti)
1 cup cherry tomatoes, halved
1/3 cup kalamata olives, sliced
Optional garnishes: extra Parmesan, basil, red pepper flakes
Toasted Breadcrumb Topping:
1/2 cup panko breadcrumbs (or fresh breadcrumbs)
1 tbsp olive oil
1 clove garlic, minced (optional)
Pinch of salt
Zest of 1/2 lemon (optional)
Instructions:
Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While pasta cooks, make the pea pesto:
In a food processor, combine peas, basil, garlic, Parmesan, nuts, and lemon juice. Pulse to blend.
With the motor running, drizzle in olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
Toast the breadcrumbs:
Heat 1 tbsp olive oil in a small skillet over medium heat. Add breadcrumbs (and garlic if using) and toast, stirring constantly, until golden brown and crispy, about 3–4 minutes. Stir in salt and lemon zest. Set aside.
Toss the pasta with the pesto in a large bowl or pot. Add a splash of reserved pasta water to loosen the sauce if needed. Mix until evenly coated.
Fold in cherry tomatoes and olives. Adjust seasoning to taste.
Serve immediately, topped with the crispy toasted breadcrumbs and any optional garnishes like extra Parmesan or fresh basil.
Tips:
Use frozen peas: No need to cook—just thaw before blending. They’re naturally sweet and vibrant.
Reserve pasta water: It’s key for adjusting pesto consistency and helps the sauce coat the pasta smoothly.
Toast breadcrumbs fresh: Make them just before serving to keep them crispy and aromatic.
Chill for pasta salad: This dish also works beautifully as a cold pasta salad—great for meal prep or picnics.
Balance flavors: Taste your pesto before mixing—it should be bright from lemon, rich from cheese and nuts, and well-seasoned.
Variations:
Vegan Option:
Replace Parmesan with nutritional yeast or a vegan cheese, and skip or replace the breadcrumbs with a vegan alternative.
Extra Creamy:
Add 1–2 tablespoons of Greek yogurt, ricotta, or a splash of cream to the pesto for a richer texture.
Green Boost:
Blend in spinach, arugula, or kale with the peas for added nutrients and earthiness.
Garlic-Lovers’ Twist:
Roast the garlic before blending into the pesto for a mellow, sweet flavor.
Add More Mediterranean Flair:
Stir in sun-dried tomatoes, artichoke hearts, or capers for more savory depth.
Add Protein:
Top with grilled chicken, shrimp, or chickpeas to make it a heartier main.
Bright Finish:
Squeeze fresh lemon juice over the finished dish and garnish with lemon zest for an extra layer of citrus.
Q&A
Q: Can I make the pea pesto ahead of time?
A: Yes! The pesto can be made up to 3 days in advance. Store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.
Q: Can I use a different pasta shape?
A: Absolutely. Any pasta shape works—short pastas like penne, fusilli, or orecchiette are great for holding onto the sauce, but spaghetti or linguine work beautifully too.
Q: What if I don’t have fresh basil?
A: You can substitute part of the basil with spinach, arugula, parsley, or even mint for a slightly different flavor profile.
Q: Can this dish be served cold?
A: Yes! It’s delicious cold or at room temperature—perfect as a pasta salad for potlucks, lunch boxes, or hot days.
Q: What’s a nut-free alternative?
A: Simply leave out the nuts or replace them with sunflower seeds or pumpkin seeds for a nut-free version of the pesto.
Nutrition Facts (Per serving – approx. 1/4 of recipe)
(Values may vary based on pasta type and exact ingredients used)
Calories: 420
Protein: 14g
Carbohydrates: 48g
Fiber: 5g
Sugars: 5g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 360mg
Conclusion
The Mediterranean Pea Pesto Pasta with Toasted Breadcrumbs is a colorful, wholesome, and satisfying vegetarian dish that’s bursting with bold flavors and creamy texture. With the sweetness of peas, the richness of Parmesan and olive oil, and the crunch of golden breadcrumbs, this meal delivers balance in every bite. Versatile enough for a quick dinner or elegant enough for entertaining, it’s a refreshing twist on classic pesto pasta that’s sure to become a favorite.