We’re back with another seasonal pasta to love with this Carrot Top Pesto Pasta with Sauteed Peas and Carrots. This is a delicious take on a peas and carrots recipe using fresh carrots and freshly shelled peas from our recent CSA box. This easy peas and carrots pasta recipe is ready in minutes for one of those easy dinner ideas that’s perfect for spring. Scroll down to see how we make this delicious weeknight dinner and don’t forget to print or pin the recipe card for later.
What You’ll Love About This Easy Pasta Recipe
This is one of those healthy recipes the whole family will love. It’s an easy way to use up fresh regular peas and springtime carrots. Crafting a pesto from the carrot tops also means we’re reducing food waste. See the previous recipe for Carrot Top Pesto here. We saute fresh peas with a hint of shallots and diced carrots until tender for one of those deliciously easy weeknight meals that’s ready in minutes.
Ingredients for This Carrot Top Pesto Pasta with Sauteed Peas and Carrots
This can make for a quick side dish and is a lovely dinner option for special occasions or a simple dinner at home. Here’s what we’ll need to make it:
- 8 ounces dried pasta of choice. I love a pasta shape with ridges to coat with the pesto. Rigatoni or fusilli pasta are great options for this carrots and peas recipe.
- 3 medium carrots peeled and diced into 1/2 inch diced pieces. Reserve the carrot tops for the pesto if you’re making it fresh that night too.
- 1 cup fresh shelled peas. We received the most gorgeous English peas in our Stepping Stone Farm box. I had the kids help me remove the bright green peas to use in this recipe and it was so gratifying to open each pod and shell these petite peas. If you don’t have fresh peas on hand, frozen peas will work just as well.
- 1 tablespoon finely chopped shallots. Our aromatic that gives flavor to this easy side dish or main course pasta.
- 2 tablespoons extra virgin olive oil
- 3 tablespoons Carrot Top Pesto
- 2 tablespoons grated parmesan for garnish
How to Make The Carrot Top Pesto Pasta with Sauteed Peas and Carrots
This delicious side dish or main course option is ready in less than 20 minutes. Here’s how we make it:
- Bring a large pot of water to a boil. Salt water generously with kosher salt, then add in the dried pasta. Cook pasta until al dente, about 6 to 8 minutes.
- While the pasta is cooking, heat 2 tablespoons olive oil over medium heat in a large 3 quart sauté pan or large skillet. Add the shallots and cook until translucent and slightly browned, about 3 to 5 minutes. Add the carrots and cook until they soften and begin to brown, about 5 to 7 minutes. Add the freshly shelled peas and a ladleful of pasta water and cook until the peas become tender, about 3 minutes more.
- Once pasta is ready, strain the pasta, reserving about 1/4 cup of pasta water just in case you want to thin out the sauce. Add the pasta to the skillet with the carrots and peas and begin to stir to combine. Add in the prepared pesto and stir to coat the pasta noodles in the pesto. If needing to thin out the sauce, add a tablespoon of pasta water at a time until the sauce reaches your desired consistency. Garnish with grated parmesan cheese and serve immediately.
If you have any leftovers, barring no one goes for a second helping, store them in an airtight container for a great to-go lunch option for the next day. This lovely carrot saute recipes with peas and pasta also pairs beautifully with grilled or roast chicken. On another night we had this topped with crispy prosciutto. And earlier this week we added some crumbled Italian sausage. All are wonderful options.
More Easy Pasta Dinner Ideas for the Season
Looking for more easy pasta dinner ideas? Here are a few of my favorites:
- Easy One Pot Pasta with Seasonal Veggies
- Easy Ground Turkey Bolognese
- One Pot Orzo with Corn, Tomatoes, and Zucchini
Carrot Top Pesto Pasta with Sauteed Peas and Carrots
Equipment
Ingredients
- 8 ounces dried pasta of choice
- 3 medium carrots peeled and diced into 1/2 inch diced pieces
- 1 cup fresh shelled peas
- 1 tablespoon finely chopped shallots
- 2 tablespoons extra virgin olive oil
- 3 tablespoons Carrot Top Pesto see notes for recipe link
- 2 tablespoons grated parmesan for garnish
Instructions
- Bring a large pot of water to a boil. Salt generously with kosher salt, then add in the dried pasta. Cook pasta until al dente, about 6 to 8 minutes.
- While the pasta is cooking, heat 2 tablespoons olive oil over medium heat in a large 3 quart sauté pan or skillet. Add the shallots and cook until translucent and slightly browned, about 3 to 5 minutes. Add the carrots and cook until they soften and begin to brown, about 5 to 7 minutes. Add the freshly shelled peas and a ladleful of pasta water and cook until the peas become tender, about 3 minutes more.
- Once pasta is ready, strain the pasta, reserving about 1/4 cup of pasta water just in case you want to thin out the sauce. Add the pasta to the skillet with the carrots and peas and begin to stir to combine. Add in the prepared pesto and stir to coat the pasta noodles in the pesto. If needing to thin out the sauce, add a tablespoon of pasta water at a time until the sauce reaches your desired consistency. Garnish with grated parmesan and serve immediately.
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