Spring Pesto Pasta: A Low-Effort Dish That Celebrates the Season
After a winter of hearty greens and root vegetables, there's something magical about the first spring produce. This week, I'm sharing my new go-to spring pasta dish that's perfect for those days when you want something fresh and vibrant without spending hours in the kitchen.
This dish follows my kitchen philosophy: adaptable components that work with your energy levels, reliable ingredients that won't let you down, and leftovers that actually improve over time. It's the kind of recipe that feels special enough for a weekend dinner, but simple enough for a Wednesday when you're running on fumes.
The Perfect Pesto (No Mortar and Pestle Required)
Let's start with the star of the show: a simplified pesto that doesn't sacrifice flavor for convenience. You don’t have to be exact with pesto measurements. Below are some guidelines, but make it to the texture and flavor you like.
Ingredients:
2 cups fresh basil leaves, loosely packed
1/3 cup extra virgin olive oil
1/2 cup grated Parmigiano Reggiano (more if you want — I measure Parmigiano Reggiano with my heart not a measuring cup, and sometimes I will just cut into small chunks instead of grating)
1-2 teaspoons garlic powder (depending on your preference)
1/2 teaspoon salt (adjust to taste)
Optional: 2 tablespoons pine nuts or walnuts
Method:
Add all ingredients to your food processor
Pulse until combined but still slightly textured
Taste and adjust seasonings
Energy-Saving Tip: Using garlic powder instead of fresh cloves not only saves you the prep time but also creates a milder flavor that won't overwhelm the fresh spring vegetables.
You can make this earlier in the day to save yourself a bit of time during the dinner hour.
Freezer Tip: Pesto keeps well with a layer of olive oil on top in the fridge, but you can also put into a silicone ice cube mold and freeze then take out cubes of pesto when you need it.
The Pasta Foundation
When it comes to gluten-free pasta, quality matters more than almost any other ingredient in this dish.
My Recommendation: Rummo gluten-free pasta holds up beautifully both fresh and as leftovers. Unlike some GF pastas that turn to mush when reheated, Rummo maintains its structure and doesn't taste like cardboard. I prefer penne for this dish, but any shape will do.
Cooking Notes:
Always salt your pasta water generously
Reserve 1/2 cup of pasta water before draining (this starchy liquid helps the pesto cling to the pasta)
Cook the pasta just shy of al dente if you're planning to reheat leftovers
Spring Vegetables That Shine
The beauty of this dish is that it celebrates whatever spring vegetables are available and appealing to you that day.
My Favorites:
Asparagus, trimmed and cut into 1-inch pieces
Fresh peas (or frozen, which can be even sweeter)
Baby spinach (requires no prep, just throw it in at the end)
Spring onions, thinly sliced
Simple Preparation:
For asparagus or fresh peas: Blanch in the pasta water for the final 2 minutes of cooking or roast the asparagus.
For frozen peas: Add directly to the drained hot pasta
For greens: Add to the hot pasta and allow the residual heat to wilt them
Protein Options That Work
The protein component is entirely based on what sounds good to you and your energy levels that day.
My Go-To Choices:
On good energy days: Buttery pan-seared halibut with lemon
Medium energy: Quick-cooking salmon fillets or chicken breasts
Low energy options: Canned wild salmon or rotisserie chicken
For the Buttery Halibut:
Season halibut fillets with salt, onion powder, garlic powder, and pepper
Sear in butter and olive oil (2-3 minutes per side)
Finish with lemon juice and zest
The Easiest Route: Flake canned salmon directly into the pasta - no additional cooking required.
Putting It All Together
Cook pasta according to package directions (remember to salt the water)
Add your chosen vegetables during the last 2 minutes of cooking
Reserve some pasta water, then drain pasta and vegetables
Return everything to the pot, add your pesto and a splash of pasta water
Toss gently until everything is coated
Add your protein and fold in gently
Finish with a drizzle of good olive oil, extra parmesan, and fresh black pepper
Storage & Reheating Tips
This is one of those dishes that actually tastes fantastic cold the next day, but it also reheats beautifully.
To Store: Keep in glass containers in the refrigerator for up to 3 days.
To Reheat:
Microwave: Add a tiny splash of water, cover loosely, and heat in 30-second intervals
Oven: cover the pasta with foil and bake for a few minutes at 350 degrees.
Stovetop: Warm gently in a pan with a small splash of olive oil
The Flexibility Factor
The real beauty of this dish is how it adapts to what your body needs that day. If you're having a high-energy afternoon, you might make the pesto from scratch and sear some halibut. On a tougher day, you could use store-bought pesto and canned salmon. Either way, you're getting a nourishing meal that honors both your taste buds and your energy levels.
Remember: cooking should work for you, not against you. That's why having adaptable recipes like this in your repertoire is so valuable — they flex to fit your needs rather than demanding you rise to theirs.
Yuuummm!!! 😋