Pantry Spring Pesto Pasta
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Cook time: 
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Serves: 6 servings
Simply A (RD) Fact: Sugar snaps peas are a great source of Vitamin C!
  • 1½ pounds sugar snap peas, washed
  • 1 pound of dried short-style pasta (like penne)
  • ⅓ cup basil pesto, homemade or jarred
  • 10 grape tomatoes, cut into quarters
  1. Fill a big pot with water and bring to a boil over high heat. When it reaches a boil, heavily salt the water and pour in the past – cook according to the package directions.
  2. While the pasta is cooking, slice the sugar snap peas on the bias (2-3 pieces per pea).
  3. When there is one minute left in the pasta cooking time, add in the sugar snap peas. Cook for one additional minute until the pasta is al dente and the snap peas are just barely cooked and vibrant green. Drain pasta and peas well.
  4. Transfer the drained pasta and peas to a bowl and add in the pesto. Toss thoroughly to coat the pasta and peas. Garnish with the grape tomatoes.
  5. Serve alongside your picnic favorites.
  6. Enjoy!
Recipe by Simply A (RD) Foodie at