Spring Pea and Asparagus Pistachio Pesto Pasta

This vibrant spring pea and asparagus pistachio pesto pasta is the ultimate seasonal comfort food. Tender asparagus, sweet peas, a unique pistachio pesto, and prosciutto breadcrumbs all in one bowl? Yes, please!

Watch how to make this

Recipe

Print Recipe

5 from 1 vote

Spring Pea and Asparagus Pistachio Pesto Pasta

Total Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: pasta

Servings: 4

Author: Christine Ma

Ingredients

Prosciutto breadcrumbs

• 3 ounces thinly sliced prosciutto
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder

Pistachio pesto

• 2 cups packed fresh basil
• ⅓ cup chopped pistachios
• ¼ cup grated parmesan
• ¼ cup grated pecorino
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove
• ½ cup extra virgin olive oil
• salt and pepper

Remaining ingredients

• 10 ounces short cut pasta
• 12 ounces asparagus cut into 1 ½-inch pieces
• 1 cup peas
• 1 teaspoon red chili flakes
• ¼ cup chopped toasted pistachios
• freshly cracked black pepper
• grated parmesan for serving

Instructions

• Prepare breadcrumbs. Heat a large saute pan over medium heat and lay prosciutto in one even layer. You may have to cook the prosciutto in batches. Cook until prosciutto becomes crispy, about 5 minutes, flipping the prosciutto over halfway. Remove from heat and let cool on paper towels. When cool enough to handle, crush into small chunks.
• In the same pan, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add breadcrumbs, stirring to coat in the butter and oil. Continue to cook until breadcrumbs turn golden brown, stirring frequently.
• Add garlic powder and crumbled prosciutto, stirring to combine. Cook for 30 more seconds, then remove from heat and let cool completely.
• Make pistachio pesto. In a food processor, combine basil, pistachios, parmesan, pecorino, lemon zest and juice, garlic, and extra virgin olive oil. Pulse until almost smooth, leaving little bits of basil and nuts still visible. Season with salt and pepper and set aside.
• Cook pasta according to directions on the package. One minute before the pasta is done cooking, add the asparagus. Reserve ½ cup of the pasta cooking water and drain pasta and asparagus.
• Toss pasta and asparagus with peas, red chili flakes, and pesto. If the pesto is too thick, add the reserved pasta water, one tablespoon at a time. Season pasta with salt and freshly cracked black pepper. Garnish with chopped pistachios and serve with additional grated parmesan if desired. Enjoy the pasta warm or cold.

Notes

If using frozen peas, completely thaw them before tossing with the pasta.

You can prepare the prosciutto breadcrumbs and pesto up to 3 days in advance.

Step-by-step instructions

Step 1: Make breadcrumbs

Let's talk about these breadcrumbs first because they're kind of everything. I've used different variations of these breadcrumbs in my savory pear gratin and caramelized shallot and bean gratin, and love them every time.

Now, you have two options for crisping up your prosciutto. The stovetop method involves laying your prosciutto slices in a single layer in a skillet over medium heat, cooking until they become crispy (about 5 minutes), flipping halfway through.

Alternatively, you can bake prosciutto in a 375°F oven by laying the slices on a parchment-lined baking sheet for about 10-15 minutes until crisp.

I prefer to cook them on the stovetop since you need the pan for the breadcrumbs, but feel free to use the oven as well.

Once your prosciutto is crispy and cooled slightly, crumble it into small pieces. Then, in the same pan, melt butter with olive oil over medium heat. Add your panko breadcrumbs, stirring constantly to coat them evenly.

Keep stirring frequently until they turn a beautiful golden brown. Keep an eye on the breadcrumbs because they can go from perfectly toasted to burnt in seconds!

Once golden, stir in some garlic powder and your crumbled prosciutto, cook for just another 30 seconds, then remove from the heat and let cool completely.

Step 2: Prepare pesto

Now for the star of the show - our pistachio pesto! Traditional pesto gets a spring makeover by swapping pine nuts for pistachios.

To make it, grab your food processor and add fresh basil leaves, chopped pistachios, freshly grated parmesan, pecorino cheese, fresh lemon juice and zest, a garlic clove, and good quality olive oil.

This pesto is a little looser than traditional versions because we're using it as a pasta sauce. There is also the addition of lemon, which brightens up the dish.

Season your pesto with salt and pepper to taste, but go easy on the salt initially since both cheeses already bring saltiness to the mix. You can always add more later.

Step 3: Cook pasta

The pasta itself comes together remarkably quickly. Cook your favorite short-cut pasta according to package directions, but about one minute before the pasta is done, add your asparagus pieces right into the boiling pasta water. This blanches them perfectly without dirtying another pot.

Right before draining, scoop out about half a cup of that starchy pasta water. When I was at the Culinary Institute of America, my chef would constantly emphasize how important this starchy pasta water was to bring the entire dish.

After draining, immediately toss your pasta and asparagus with the pesto, fresh peas (which will warm through from the residual heat), and a sprinkle of red chili flakes for a gentle heat that balances the richness.

If the pesto seems too thick to coat everything nicely, add the reserved pasta water one tablespoon at a time until you reach your desired consistency.

Finish with freshly cracked black pepper, additional parmesan if desired, and a generous sprinkle of those amazing prosciutto breadcrumbs. Serve this pasta with a side of crusty bread and my favorite sun-dried tomato olive oil bread dip for a complete meal.

The beauty of this spring pea and asparagus pistachio pesto is its versatility - enjoy it warm as a comforting dinner or cold as a pasta salad for lunch the next day. Either way, the bright flavors and contrasting textures make this pasta a true celebration of spring.

So, whether you're hosting friends for dinner or just treating yourself to something special on a weeknight, this spring pasta delivers all the fresh, seasonal goodness you're craving as the weather warms up. Trust me, it's worth losing sleep over!

Make-ahead and storage tips

• Make-ahead: The pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Add a thin layer of olive oil on top to prevent browning. Mix well before using. You can also prepare the prosciutto breadcrumbs 3 days in advance.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

More spring recipes

Looking for more dishes perfect for spring? Try these: