The freshness of peas is combined with basil and mint along with pine nuts, garlic and lemon for an easy, nutritional, family pleasing meal.

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Pea Pesto Pasta with Sundried Tomatoes and Spinach

I love the subtle fresh taste of pea pesto. Now that my children are older I don’t really have to hide vegetables in sauces but, when I did, this one was a godsend! 

I always have a bag of peas in the freezer, they provide a big protein punch as well as being full of all those useful vitamins and minerals we all need.

How To Make Pea Pesto

My super simple pea pesto pasta sauce is made with frozen peas, a generous amount of basil, a little mint, some pine nuts, garlic, oil and lemon. 

Bunging some sun dried tomatoes and spring onions on top lifts it from tasty to delicious, adding a depth of flavour which complements the herbs in the sauce perfectly.

No need to defrost your peas before you start, just chuck everything into a blender of food processor, press start and whizz it all until it’s smooth!


Ingredients for pea and mint pesto in a blender.

This no cook method for pea pesto means it retains all that vibrant green colour.

Pea Pesto - simple fresh and delicious, perfect with pasta in the sunshine!

What To Make With Pea Pesto

Obviously pea pesto pasta is the bees knees but pea pesto also works brilliantly in risottos, with couscous and as a sauce for salads.

It’s even great in baked potatoes or spread on sandwiches with some tasty vegan cheese on top.

Pea pesto is something I take along with us to the boat, it’s so simple and so delicious it has become a firm family favourite. I hope you will be tempted to try it!

Pea Pesto and Pasta topped with spring onions and sundried tomatoes.

Looking For More Simple Pasta Dishes?

Check out these recipes for more simple weeknight family pasta dishes:

Pea Pesto Pasta - a super simple vegan pesto made with juicy green peas

Pea Pesto Pasta

A super speedy pea pesto, fresh and herby and delicious with pasta!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: vegan
Keyword: pea pesto
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 676kcal


For the Pea Pesto

  • 150 g of frozen peas
  • 25 g fresh basil be generous, you can’t really have too much basil!
  • 25 g fresh mint
  • 2 large cloves garlic
  • 40 g toasted pine nuts
  • Juice of 1 lemon
  • 125 ml olive oil you may need a little more
  • salt and black pepper

To Serve

  • 300 g spaghetti pasta
  • 6 sun dried tomatoes in oil drained and chopped
  • 6 spring onions scallions trimmed and sliced
  • a handful of baby spinach leaves per person or salad leaves of your choice
  • black pepper


  • Place all the ingredients for the pesto (start with 1/2 cup of oil) into a blender.
  • Blend until smooth. Add more oil if it is too thick.
  • Taste and adjust seasoning as needed.
  • Bring a large pan of water to the boil.
  • Add the pasta to the water and cook according to instructions on the pack until al dente.
  • Drain, return to the pan, pour in the pesto and toss until well combined.
  • Place a handful of spinach leaves into 4 pasta bowls, top with spaghetti and sprinkle with sun dried tomatoes and spring onions.
  • Grind some black pepper over the top and serve!


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 676kcal | Carbohydrates: 67g | Protein: 14g | Fat: 40g | Saturated Fat: 5g | Sodium: 24mg | Potassium: 499mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1122IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 3mg
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