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Creamy Sticky Spring Pea Pesto Pasta

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A creamy, sticky pasta dish featuring fresh spring peas blended into a vibrant pesto with cottage cheese, topped with crispy shallots. Perfect for a quick, fresh, and comforting dinner.

Ingredients

Scale
  • 8 oz (225 g) pasta of your choice (linguine or fettuccine recommended)
  • 1 cup fresh or frozen spring peas
  • 1/2 cup cottage cheese (small-curd preferred)
  • 1/4 cup grated Parmesan cheese (plus extra for serving)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup fresh basil leaves, packed
  • 1/4 cup pine nuts or walnuts, toasted
  • 1 small garlic clove
  • 2 large shallots, thinly sliced
  • 1/4 cup vegetable oil or olive oil (for frying)
  • Pinch of salt (for shallots)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  2. While pasta cooks, heat 1/4 cup vegetable oil in a skillet over medium heat. Add thinly sliced shallots and fry, stirring frequently, until golden and crispy, about 5-7 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate and sprinkle with a pinch of salt.
  3. In a blender or food processor, combine 1 cup spring peas, 1 cup basil leaves, 1/4 cup pine nuts, 1/4 cup Parmesan, 1 small garlic clove, and a pinch of salt. Pulse until coarsely blended.
  4. With the motor running, slowly drizzle in 1/4 cup olive oil and 1/2 cup cottage cheese until the mixture is creamy and smooth. Stop and scrape down the sides as needed. Add 1 tablespoon lemon juice and pulse a few more times until sauce is thick, creamy, and vibrant green.
  5. Return pasta to the pot or a large mixing bowl. Pour pea pesto over pasta and toss gently to coat. Add reserved pasta water 1-2 tablespoons at a time to loosen the sauce until it clings to the pasta with a sticky, creamy texture.
  6. Taste and adjust salt and pepper. Plate the pasta, then sprinkle generously with crispy shallots and extra Parmesan. Serve immediately while warm and fresh.

Notes

Use small-curd cottage cheese for best texture. Reserve pasta water to adjust sauce consistency and help it cling to pasta. Fry shallots low and slow to avoid burning. If pesto is too thick, add more pasta water or olive oil. For gluten-free, use gluten-free pasta and adjust cooking time. For vegan, substitute cottage cheese and Parmesan with silken tofu and nutritional yeast.

Nutrition

Keywords: spring pea pesto pasta, creamy pasta, pesto pasta, spring peas, crispy shallots, easy dinner, vegetarian pasta, quick pasta recipe

Find it online: https://fuzzyforker.com/creamy-sticky-spring-pea-pesto-pasta-recipe-easy-perfect-dinner-idea/