Tagliatelle with Pea Pesto and Mozzarella: Ready in 20 Minutes

I am mildly obsessed with green pasta sauces. Ones that are packed with flavour and not loaded with cream. This tagliatelle with pea pesto is exactly that. The pesto comes together in minutes in a food processor using frozen peas, rocket, mint, garlic, chilli, and lemon. Bold, fresh, and genuinely vibrant. A ball of fresh mozzarella torn through at the end gives it a creamy, milky finish that rounds everything out without needing any actual cream in sight.

It is the kind of pasta you can pull together on a weeknight without thinking too hard about it, and it consistently gets the reaction of something that took far longer than it did.

Why this pea pesto works

Frozen peas are the secret. They are reliably sweet, available year round, and because they are cooked briefly in the pasta water they keep a bright, fresh flavour rather than tasting stewed. Using half the peas in the pesto and adding the other half whole into the pasta gives you two textures in one dish: a smooth, flavourful sauce coating every strand and whole peas dotted throughout.

The rocket adds a slight peppery bitterness, preventing the pesto from becoming too sweet. The mint lifts it. The chilli and lemon give it an edge. Pine nuts add body and a gentle nuttiness. None of these flavours dominates, and together they make something more than the sum of its parts.

Tips for the best result

Do not overcook the peas. They need about a minute in the boiling pasta water, just enough to heat through. Any longer and you lose the bright green colour and the freshness.

Reserve more pasta water than you think you need. It is your best tool for loosening the pesto to exactly the right consistency once everything comes together in the pot.

Tear the mozzarella rather than cutting it and add it right at the end off the heat. You want it to soften and go slightly creamy rather than melt completely and lose its texture.

Use good quality pine nuts and toast them. It takes two minutes in a dry pan and makes a noticeable difference to the depth of flavour in the finished pesto.

Taste for seasoning before serving. The lemon in the pesto can make it taste like it needs less salt than it does. Give it a proper taste once the pasta is combined and adjust accordingly.

FAQs For Tagliatelle with Pea Pesto and Mozzarella

Can I use a different pasta shape?

Yes. While tagliatelle works beautifully because the flat ribbons catch the pesto well, spaghetti, linguine, or pappardelle are all good alternatives. Short shapes like orecchiette or rigatoni also work and are particularly good at trapping the whole peas. Avoid very thin pasta like angel hair as it can become too delicate alongside the texture of the pesto.

Can I make this dairy free?

Yes. Leave out the mozzarella and add an extra drizzle of good olive oil at the end for richness. The pea pesto itself contains no dairy. Nutritional yeast can be stirred through if you want a slightly cheesy flavour without the cheese.

Can I use fresh peas instead of frozen?

Yes, if they are in season. Fresh peas have a slightly sweeter, more nuanced flavour than frozen. Blanch them briefly in boiling water for one to two minutes before using in the pesto and in the pasta. Outside of peak season, frozen peas are honestly the better choice as they are picked and frozen at their sweetest.

Can I substitute the pine nuts?

Yes. Toasted walnuts, cashews, or blanched almonds all work well. Sunflower seeds are a good nut-free option. The pine nuts add a particular softness and mildness to the pesto but the recipe is forgiving with substitutions here.

Can I make the pea pesto ahead?

Yes. The pesto can be made up to 3 days ahead and stored in the fridge with a layer of olive oil on top to prevent it browning. Give it a stir before using and taste for seasoning as it can become slightly more concentrated as it sits.

What to serve with this pasta

This is a complete meal on its own. If you want to add something alongside, a simple green salad dressed with lemon and olive oil works well. Good crusty bread for mopping is always welcome. A chilled glass of white wine is essentially mandatory.

Tagliatelle with Pea Pesto and Mozzarella Recipe

Bright, fresh, and ready in 20 minutes. This tagliatelle with pea pesto uses frozen peas, rocket, mint, chilli, and lemon for a flavour-packed green pasta sauce with no cream. Finished with torn fresh mozzarella.

Print Recipe

Prep Time:10 minutes mins

Cook Time:12 minutes mins

Ingredients

• 250 grams 9oz tagliatelle
• 2 cups frozen peas thawed, divided
• 1 handful about 10 grams rocket leaves
• 1 garlic clove crushed
• ½ a green chilli deseeded
• Juice and zest of ½ lemon about 2 Tbsp juice
• 6 to 7 fresh mint leaves
• 2 Tbsp toasted pine nuts plus extra to garnish
• 60 ml ¼ cup olive oil
• 1 x 125 gram ball of fresh mozzarella
• Salt and freshly ground black pepper

Instructions

• Bring a large pot of well-salted water to the boil and cook the tagliatelle according to the packet instructions until just before al dente.
• While the pasta cooks, place one cup of the peas in a food processor with the rocket, garlic, chilli, mint, pine nuts, lemon juice, lemon zest, and olive oil. Pulse until you have a rough, textured pesto. Season well with salt and freshly ground black pepper and set aside.
• When the pasta has about one minute left to cook, add the remaining cup of peas to the pasta water and cook for one minute. Drain, reserving about 60ml (¼ cup) of the pasta cooking water.
• Return the pasta and peas to the pot with the reserved cooking water. Add the pea pesto and toss well to coat everything evenly. Tear the mozzarella into pieces and stir through the pasta.
• Serve immediately in deep bowls, scattered with extra toasted pine nuts and a crack of black pepper.

Notes

Reserve more pasta water than you think you need. It is the best tool for adjusting the pesto’s consistency once everything comes together.

The pea pesto keeps in the fridge for up to 3 days, stored in a jar with a thin layer of olive oil on top. It works well as a dip or spread on toast

Storage and reheating

This pasta is best eaten immediately. The mozzarella continues to melt as it sits, and the pea pesto can absorb into the pasta, making reheated leftovers noticeably drier than the fresh dish.

If you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a generous splash of water to loosen, stirring regularly. Do not microwave if you can avoid it as the mozzarella becomes rubbery.

The pea pesto on its own keeps well in the fridge for up to 3 days, stored in a jar with a thin layer of olive oil on top to prevent discolouration. It also works well as a dip, spread on toast, or stirred through risotto.

 

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