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Pasta Salad With Peas And Pesto

Pasta Salad With Peas And Pesto


  • 1 cup packed fresh basil or mint (or combination), plus more for garnish
  • 1 large garlic clove, roughly chopped (about 2 teaspoons)
  • 1 ounce (about 1/4 cup) freshly grated pecorino romano or parmigiano reggiano
  • 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
  • 3 tablespoons fresh lemon juice, from 1-2 lemons
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
  • 8 ounces (about 1 1/2 cups) frozen green peas, thawed