Dinner / Italian-inspired
Zucchini Pea Pesto Pasta
Pasta, peas and golden zucchini meet a dairy-free basil-walnut pesto. Toss off the heat to keep the fresh herbal flavor bright.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in pasta, egg-free; check the actual product labels, including any gluten-free replacements.
- Contains tree nuts, including any nut milk or nut butter listed.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook pasta according to the packet, adding peas for the final 2 minutes.
Sauté zucchini in 10 ml oil in a skillet for 6–7 minutes until lightly browned.
Blend basil, walnuts, remaining oil, lemon juice, garlic, salt and pepper with 50 ml pasta water to make pesto.
Drain pasta and peas and toss with zucchini and pesto off the heat. Loosen with additional pasta water if needed.
0 of 4 steps complete
A little kitchen know-how
- Add pesto off the heat to keep its herbal flavor fresh.
Make it yours & keep it well
Replace walnuts with sunflower seeds if avoiding tree nuts.
Storage: Refrigerate for 2 days; reheat gently or serve chilled.
Estimated nutrition per serving
490 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 2 days; reheat gently or serve chilled.
Can I adapt this plant-based recipe?
Replace walnuts with sunflower seeds if avoiding tree nuts.
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