There’s something about spring that makes you want to eat a little greener. Lighter. Brighter. A bowl of pasta that feels like sunshine — but still warm enough to count as comfort.
That’s exactly what this Simple Spring Pasta with Blistered Padróns and Creamy Pesto brings to the table.
It’s made with warm pasta, creamy pistachio pesto, tender baby courgettes, sweet peas, and blistered padrón peppers for just a touch of smoky depth. A few handfuls of greens, a drizzle of olive oil — and suddenly, the plate feels like spring.
Haven’t made the pesto yet? No problem. It blends together easily while the pasta boils. No fuss, no waiting — just quick layers of flavour that come together naturally.
It’s simple. It’s fresh. And it’s the kind of meal that feels just right when the days start getting longer.
Why You’ll Love This Recipe
Because it’s more than pasta. It’s a season, plated.
- It’s fresh, light, and full of flavour — everything spring cooking should be.
- You get a mix of textures: soft courgettes, sweet peas, charred padróns, and creamy pesto.
- The pistachio pesto blends up in minutes, and you can make it while the pasta cooks.
- It’s vibrant enough to feel special, but simple enough for a weekday.
- Naturally vegetarian, with easy swaps to make it fully vegan.
- It’s one of those dishes that feels like more than the sum of its parts — soft, green, and quietly comforting.
Ingredients Used to Make Simple Spring Pasta with Blistered Padrons & Creamy Pesto
- Large fusilli pasta – The twists and curves hold onto the pesto and catch little pockets of peas. It gives this dish that perfect balance between comfort and lightness.
- Pistachio pesto – Made with roasted pistachios, basil, lime, and olive oil. It’s creamy and mellow, with a bright edge that brings everything together. If you haven’t made it yet, you’ll find the full recipe here.
- Padrón peppers – Blistered until just charred and soft. They bring a hint of smokiness and the kind of depth you don’t expect from a green.
- Baby courgettes – Sliced on a diagonal so they cook quickly and look beautiful in the bowl. Their tenderness adds softness without losing texture.
- Green Peas – Sweet, bright, and quietly essential. They lighten the dish and add that unmistakable taste of spring.
- Extra virgin olive oil – For finishing and bringing the sauce and veg together with just the right amount of gloss.
- Salt and black pepper – Keep it simple, but don’t hold back.
- Fresh herbs or lemon zest (optional) – Just a sprinkle before serving lifts the whole plate. Especially good if you’re serving it warm.
How to Make This Simple Spring Pasta with Blistered Padróns
Start by bringing a large pot of salted water to a boil. Cook the fusilli until just al dente — you want it to hold a little bite. Before draining, scoop out a small cup of pasta water and set it aside. Then drain the rest and keep the pasta warm.
While the pasta cooks, blanch the peas. Boil them in a small pot of water for about 2 minutes, then drain and plunge them into a bowl of ice-cold water. This keeps them sweet and vivid green.
In a wide pan, heat a splash of olive oil and add the padrón peppers. Let them blister over medium-high heat until they soften and char in spots. Add the sliced courgettes to the same pan and sauté until golden and just tender.
Lower the heat and return the drained pasta to the pan. Add the pistachio pesto and a splash of the reserved pasta water. Toss gently until the pasta is well coated and everything looks creamy and green.
Stir in the drained peas. Taste and adjust with salt and pepper.
Just before serving, finish with a drizzle of olive oil, a little lemon zest, and some fresh herbs if you like. Serve warm, with extra pesto on the side.
Helpful Tips & Tricks to Make Simple Spring Pasta with Blistered Padrón
- Blister the padróns properly. Don’t overcrowd the pan — give them space so they char instead of steaming. Turn them every so often until they’re just soft and golden in spots.
- Cut courgettes on a diagonal. Not just for looks — this gives them more surface area to cook evenly and catch that bit of colour in the pan.
- Don’t skip the ice bath. Blanching the peas then shocking them in cold water locks in their colour and keeps them sweet and tender.
- Pasta water is key. Just a splash helps emulsify the pesto into something silky and light. Add it slowly and stir until it looks glossy and clings beautifully to the pasta.
- Taste as you go. Especially with seasoning. Pesto can vary slightly in saltiness depending on your parmesan or nutritional yeast — adjust accordingly.
- Serve warm, not hot. This dish shines when it’s gently warm — not piping hot — so the pesto stays fresh and vibrant, not cooked down.
If You Enjoyed This, You May Also Like:
- Grilled Potatoes with Avocado Cream
- Spicy Pasta Arrabiata
- Orzo Pasta Salad with Avocado, Lime Pesto Dressing
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Ingredients
method
(250g large fusilli pasta)
(8–10 padrón peppers, 1 tbsp olive oil)
(5 baby courgettes, sliced; 1 cup peas)
(½ cup pistachio pesto + pasta water as needed)
(Salt, black pepper, olive oil, herbs/zest optional)