Pea Shoot Pesto Pasta with Spring Vegetables

A different take on traditional pesto, this one uses pea shoots for a fresh peppery flavour, making the perfect sauce for a quick but tasty pasta dish.



  • 350g spiral or penne pasta

  • 1 bunch asparagus, cut into 3cm lengths (ends discarded)

  • 2 zucchinis, 1 sliced and 1 sliced very thinly lengthways using a vegetable peeler

  • 1 cup frozen peas



  • 1 punnet Aussie Sprouts Pea Shoots, halved and tails discarded

  • 1 cup basil leaves, packed

  • 1 cup mint leaves, packed

  • ¼ cup toasted pine nuts

  • ⅓ cup parmesan cheese

  • 1 clove garlic

  • ¼ cup extra virgin olive oil

  • Pinch of salt

  • Squeeze of lemon juice



  • ¼ cup pine nuts

  • 1 tbsp grated lemon rind

  • Small handful Aussie Sprouts Pea Shoots, tails removed

  • Small handful rocket (optional)

  • 1 tablespoon finely grated parmesan


  1. Cook pasta in a large saucepan of boiling water for 8 minutes or until al dente. Add asparagus, zucchini and peas and boil for a further 30 seconds to blanch. Drain.

  2. To make pesto, place Aussie Sprouts Pea Shoots, basil, mint, pine nuts, parmesan and garlic in a food processor and process until finely chopped.

  3. With motor running, gradually add oil and process until pesto is smooth. Add salt and lemon juice and process to incorporate. Check seasoning and add a little more salt if required.

  4. Add pesto to hot pasta and gently stir through.

  5. Divide pasta between serving plates, top with pine nuts, lemon rind, pea shoots, rocket and parmesan and serve.

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