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 and 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. 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 You’ll Need
- Large fusilli pasta. The twists and curves hold onto the pesto and catch little pockets of peas, giving this dish that perfect balance between comfort and lightness.
- Pistachio pesto. Made with roasted pistachios, basil, lime, and olive oil. 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 in the pan until charred and soft, they bring a hint of smokiness and a depth you don’t expect from a green pepper.
- Baby courgettes. Tender and delicate, they add softness to the dish without losing their bite.
- Green peas. Sweet, bright, and quietly essential. They lighten the dish and add that unmistakable taste of spring.
- Extra virgin olive oil. For finishing, bringing the sauce and vegetables 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). A sprinkle before serving lifts the whole plate, especially when it’s served warm.
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How to Make This Simple Spring Pasta
Start with the pasta. Bring a large pot of salted water to the boil and cook the fusilli until just al dente, with enough bite left in it. Before draining, scoop out a small cup of the pasta water and set it aside. Drain the rest and keep the pasta warm.
While the pasta cooks, blanch the peas. Boil them for about two minutes, then drain and plunge them straight into a bowl of ice cold water. This keeps them sweet and that lovely vivid green.
In a wide pan, heat a splash of olive oil and add the padrón peppers. Let them blister over a medium high heat until they soften and char in spots. Add the courgettes, sliced on the diagonal so they cook quickly and colour nicely, 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, then toss gently until everything looks creamy, green, and well coated. Stir in the drained peas, then taste and adjust the seasoning.
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
- Blister the padróns properly. Don’t overcrowd the pan. Give them space so they char instead of steaming, and turn them every so often until they’re soft and golden in spots.
- Cut the courgettes on a diagonal. It’s not just for looks. This gives them more surface area to cook evenly and catch a bit of colour in the pan.
- Don’t skip the ice bath. Blanching the peas and then shocking them in cold water locks in their colour and keeps them sweet and tender.
- Pasta water is key. 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 the parmesan or nutritional yeast used, so adjust accordingly.
- Serve warm, not hot. This dish is at its best gently warm rather than piping hot, so the pesto stays fresh and vibrant rather than cooked down.
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Can I swap the padrón peppers for something else?
Yes. Shishito peppers are the closest substitute and blister in exactly the same way. If you can’t find either, a pinch of chilli flakes stirred through at the end will give you a little of that background heat, though you’ll miss the charred flavour itself.
What pasta shapes work well instead of fusilli?
Anything with curves or pockets is ideal, since it holds onto the pesto and catches the peas. Rotini, casarecce, and orecchiette would all work nicely here.
Can I prepare this ahead of time?
The pesto and the vegetables can both be done ahead and kept separately in the fridge. The dish itself is best tossed together and eaten fresh though, as the pesto loses some of its vibrancy if it sits for too long once mixed through warm pasta.
Is this recipe vegan?
It can be. Make the pistachio pesto with nutritional yeast instead of parmesan and the whole dish comes together fully plant based, without losing any flavour.
If You Enjoyed This, You May Also Like
- Grilled Potatoes with Avocado Cream
- Spicy Pasta Arrabiata
- Orzo Pasta Salad with Avocado, Lime Pesto Dressing
If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.
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)