Pea Pesto Bucatini

Pea pesto bucatini is a fresh, vibrant pasta dish that combines sweet green peas with garlic, Parmesan, olive oil, and herbs like basil or mint to create a bright, creamy pesto. The sauce is blended until smooth, then tossed with thick, hollow bucatini pasta, allowing it to cling to every strand. Finished with a squeeze of lemon and extra cheese, it’s a light yet satisfying meal that balances sweetness, richness, and a touch of freshness.

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

• 2 cups cooked peas

• 2-4 sprigs fresh basil, leaves only

• Zest and juice of 1 lemon

• ½ cup grated Parmesan cheese, plus extra for garnishing

• ¼ cup + 2 tablespoons pine nuts

• 2 tablespoons kosher salt

• 2 tablespoons olive oil

• 2 tablespoons butter

• ½ pound bucatini

• 2-4 slices prosciutto

• ¼ cup reserved pasta water

Directions

1. Prep Ingredients

   Trim basil leaves from stems. Zest and juice the lemon. Grate the Parmesan. If using frozen peas, thaw them. Bring a large pot of salted water to a boil.

2. Make the Pesto

   In a blender or food processor, combine the peas, basil, lemon zest and juice, Parmesan, ¼ cup pine nuts, salt, and olive oil. Blend until smooth. If too thick, add a splash of water to loosen. Taste and adjust seasoning later if needed.

3. Cook the Pasta

   Add bucatini to the boiling water and cook until al dente. Reserve about ¼ cup of pasta water before draining.

4. Heat the Sauce

   In a large pan over medium heat, add the pesto, butter, and reserved pasta water. Stir and heat until warmed through.

5. Crisp the Prosciutto

   While the sauce heats, cook the prosciutto in a toaster oven, oven, or air fryer until crispy. Let cool, then crumble.

6. Combine

   Add the cooked pasta to the sauce and toss until evenly coated.

7. Serve

   Divide between two plates. Top with crispy prosciutto, remaining pine nuts, and extra Parmesan.