Pesto Noodle Bowl

Tagged in: Recipes
Pesto Noodle Bowl

Today we are sharing one of the most beloved recipes on our Tuesday Foods Menu…our Spring Pesto Noodle Bowl!

We don’t know of any meal that’s more classically spring than pesto and pasta. Especially a homemade sweet pea pesto that’s tossed with lemony chickpeas, roasted butternut squash, fresh spinach and perfect fusilli noodles.

This is a special dish that we make over and over again.….If you love a simple meal, with lots of flavor, and in-season produce (YES!) then this Spring Pesto Noodle Bowl is going to be a hit.

The star of this lovely dish is our vegan sweet pea and walnut pesto. We love pesto, and tend to put it on just about everything - sandwiches, scrambled eggs, toasted sourdough bread, or as a dip for fresh veggies. Pesto is a staple in our Tuesday Foods kitchen - almost everything tastes better with a dollop or two!



  • 1-1.5 cups cubed butternut squash

  • 1-2 tsp extra virgin olive oil

  • 4-6 ounces fussili pasta (we like jovial brand for gluten free)

  • 1/4 cup pea pesto (recipe below)

  • 1 can chickpeas,drained and rinsed

  • 1/4 cup fresh parsley, chopped

  • 1/2 of 1 lemon, juiced

  • 1 -2 cups fresh spinach for serving

  • salt and pepper to taste

For the pesto:

  • 2 cups fresh or frozen sweet peas (1 10-ounce bag frozen peas)

  • 1 large garlic clove

  • 1/2 cup lightly packed fresh basil

  • 1/2 cup fresh spinach leaves

  • 1/4 cup toasted walnuts

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground black pepper

  • 2 tablespoons extra virgin olive oil



Heat the oven to 400 degrees. Toss the butternut cubes on a baking sheet lined with parchment with olive oil, salt and pepper. Roast for 20-25 mins or until tender.


Cook the peas in the boiling water until bright green and tender, about 2-3 minutes. Transfer to the bowl of ice water to cool (this will preserve their color). Drain.

Toast the walnuts on the stove top in a saute pan ,over medium - high heat. (Careful not to burn!)

In a food processor with the motor running, finely chop the garlic. Add the peas, mint, walnuts and lemon juice, and season with salt and pepper. Process to a paste. Scrape down the sides. With the machine running, drizzle in the extra virgin olive oil. Taste and season with additional salt, pepper and/or lemon juice, if needed.


Rinse and drain the chickpeas. In a small bowl toss the chickpeas with parsley, lemon juice + a little salt and pepper to taste.


Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then in a large bowl toss with the pesto. Use a little of the cooking water to thin the sauce if desired. Toss in 1-2 cups fresh spinach, chickpeas and roasted butternut, and toss. Finish with a little salt and pepper to taste.


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