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Easy Spring Herb Pesto Pasta

Spring Herb Pesto Pasta is the perfect dish to celebrate the freshness of spring. With bright, vibrant herbs like basil, parsley, and mint, this pesto brings a burst of flavor to your pasta. The addition of lemon zest and a touch of Parmesan creates a light yet satisfying sauce that coats every strand of pasta beautifully. This Easy Spring Herb Pesto Pasta is a quick and simple meal that will have you enjoying the season’s fresh ingredients in no time.

Equipment

  • Food processor or blender
  • Large pot (for cooking pasta)
  • Strainer or colander
  • Spoon or tongs for mixing
  • Grater (for Parmesan cheese)
  • Knife and cutting board

Ingredients

  • 1 pound pasta spaghetti, penne, or your favorite type
  • 2 cups fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh mint leaves
  • 2 cloves garlic peeled
  • 1/4 cup pine nuts or walnuts
  • 1/2 cup Parmesan cheese grated
  • Zest of 1 lemon
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Optional: Extra Parmesan for serving

Instructions

  • Cook the Pasta:
  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving about 1/2 cup of pasta water. Set aside.
  • Make the Pesto:
  • In a food processor or blender, combine the basil, parsley, mint, garlic, pine nuts, Parmesan, and lemon zest.
  • With the food processor running, slowly stream in the olive oil until the pesto is smooth and creamy. Add salt and pepper to taste.
  • Combine Pasta and Pesto:
  • In a large mixing bowl, toss the cooked pasta with the pesto sauce, adding a bit of the reserved pasta water if needed to help coat the pasta evenly.
  • Taste and adjust the seasoning with salt, pepper, or more lemon zest, if desired.
  • Serve:
  • Plate the pasta and top with extra Parmesan cheese, if desired. Serve warm or chilled for a refreshing summer dish.