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Dinnertime Recipes

Sweet Pea Pesto Pasta


Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish.

What You Need

  • 1 lb. uncooked pasta
  • 1 can (15 oz.) Del Monte® Sweet Peas, drained
  • 1 cup packed fresh spinach leaves
  • 1 cup packed fresh basil leaves
  • 1/3 cup grated Parmesan cheese plus more for optional topping
  • 1/4 cup olive oil
  • 1/4 cup chopped walnuts
  • 2 cloves garlic, peeled
  • 1/4 tsp. each salt and black pepper
  • Chopped tomatoes, optional


  1. Cook pasta according to package directions.
  2. Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
  3. Two minutes before pasta is done, ladle 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
  4. When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan and tomatoes, if desired.
Cooking time (duration)

Prep Time: 5 min, Cook Time: 20 min

Number of servings (yield)





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To make a main dish, prepare recipe as directed, except:

Shrimp – Add fresh or frozen peeled shrimp, thawed to boiling pasta water 3 minutes before pasta is done. When pink, drain and toss with sauce.
Chicken – Top prepared Sweet Pea Pesto Pasta with chopped cooked chicken before serving.

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