Sweet Pea Pesto Pasta Salad

Makes 6 - 8 Servings
If you need an excuse to use up mint from your herb garden and tomatoes from your veggie patch - this pasta salad will be your new summer pasta salad ‘go-to’! A fresh take from Charmaine Broughton!
serve with:
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  • ½ cup (125ml) seeds [*I use ¼ cup (60ml) each of sunflower & pumpkin seeds] 
  • 2 cloves garlic (*or to taste)
  • 1½ cups (375ml) frozen peas, thawed (*or fresh sweet peas)
  • ⅓ cup (75ml) roughly chopped fresh mint
  • ¼ cup (60ml) grated Parmesan cheese
  • hefty pinch each: salt, chili flakes, and ground nutmeg
  • zest and juice of one lemon
  • ¼ cup (60ml) olive oil
  • 1 tablespoon (15ml) water
  • 3 cups (750ml) dry penne (*or pasta shape of choice)
  • 3 cups (750ml) halved cherry tomatoes (*or chopped garden fresh tomatoes) 


  • grated parmesan cheese
  • pea shoots


Place seeds and garlic in a food processor fitted with a metal blade. Pulse until well chopped. Add peas and pulse until finely chopped (scrape down side of bowl if needed). Add mint, cheese and spices and pulse until combined. Add lemon zest and juice. With the motor running – drizzle in oil and water. 

Cook pasta according to package directions. Toss warm cooked pasta with pesto and tomatoes. Garnish with additional parmesan cheeseand pea shoots.

*This pesto also makes a fab dressing for potato salad. Add approximately ¼ cup (60ml) mayonnaise to the pesto and toss with cooked russets for an out-of-this-world potato salad*


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