# Spring Vegetable Pasta with Summer Squash, Sugar Snap Peas & Mint-Parsley Pesto > Golden summer squash and crisp sugar snap peas meet short, curled pasta in a bright mint-parsley pesto. Lemon keeps the sauce lively, Parmesan adds savory depth, and toasted almonds give each bowl a little crunch—a good dinner for the stretch between spring and summer. - URL: https://www.chezjk.com/recipes/spring-veggie-pasta-with-mint-parsley-pesto - Author: Jonathan Katzman - Cooked and photographed: 2026-06-02 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free ![Spring Vegetable Pasta with Summer Squash, Sugar Snap Peas & Mint-Parsley Pesto](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F90d26d1eb0a57e1e.jpg) ## Mint-Parsley Pesto Parsley gives the pesto a fresh green backbone while mint lifts the sweet vegetables. Almonds and Parmesan add enough body to coat the pasta without cream. ### Ingredients - 1 1/2 cups loosely packed flat-leaf parsley leaves and tender stems - 1/2 cup loosely packed mint leaves - 1/4 cup toasted sliced almonds, cooled, from the garnish component - 1/2 cup finely grated vegetarian-rennet Parmesan - 1 small clove garlic, chopped - 1 teaspoon finely grated lemon zest - 1 1/2 tablespoons fresh lemon juice - 1/3 cup extra-virgin olive oil - 1/4 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Pulse the almonds and garlic in a food processor until finely chopped. 2. Add the parsley, mint, Parmesan, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped, scraping down the bowl as needed. 3. Pulse in the olive oil just until a spoonable, finely textured pesto forms. Taste and adjust the salt or lemon juice. 4. Keep covered until the pasta is ready; loosen with warm pasta water during assembly rather than blending it into the pesto. ### Notes - Do not simmer the pesto: residual heat preserves its fresh herb flavor and green color. ## Golden Summer Squash & Sugar Snap Peas Browning the squash separately develops sweetness without overcooking the peas. A brief steam at the end leaves the snap peas bright and crisp-tender. ### Ingredients - 1 lb small zucchini or mixed summer squash - 8 oz sugar snap peas - 1 1/2 tablespoons ghee, divided - 1/2 teaspoon fine sea salt, divided - 2 tablespoons water - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Trim the squash and cut into 1/2-inch half-moons or quarter-moons. Remove the strings from the snap peas and cut large pods diagonally in half. 2. Heat a wide skillet over medium-high heat. Add half the ghee and half the squash in a single layer. Cook undisturbed for 2–3 minutes, then turn and cook another 2 minutes, until golden in spots but still holding its shape. Season lightly and transfer to a plate. 3. Repeat with the remaining ghee and squash, then transfer to the plate. 4. Add the snap peas and water to the skillet. Cover for 1 minute, then uncover and toss for 1–2 minutes, until bright green and crisp-tender and the water has evaporated. 5. Return the squash to the skillet, add the remaining salt and pepper, and turn off the heat. ### Notes - Use a wide pan and avoid crowding the squash; crowded squash releases water and steams rather than browns. ## Short Pasta & Pesto Toss Curled pasta catches the pesto and small vegetable pieces. Adding the sauce off heat with a little cooking water produces a glossy coating rather than a heavy paste. ### Ingredients - 12 oz Banza gluten-free cavatappi - to taste salt for the cooking water - 1 batch mint-parsley pesto - 1 batch cooked summer squash and sugar snap peas - 3/4 cup reserved pasta cooking water, used as needed ### Instructions 1. Bring a large pot of water to a boil and salt it moderately. Add the pasta and cook according to the package directions, stirring occasionally and tasting early; drain when just tender with a firm bite. 2. Reserve 3/4 cup cooking water before draining. Follow the package's rinsing guidance, then drain thoroughly. 3. Let the vegetable skillet cool off heat for about 1 minute. Add the pasta, pesto, and 1/4 cup of the reserved water. 4. Toss gently until evenly coated, adding more cooking water a tablespoon at a time until the pesto looks glossy and clings to the curls. Taste for salt and serve immediately. ### Notes - Chickpea pasta can soften quickly; have the vegetables and pesto ready before draining it. ## Toasted Almonds Toasted almonds echo the nuts in the pesto while adding a crisp contrast to the tender pasta. ### Ingredients - 1/2 cup sliced almonds ### Instructions 1. Place the almonds in a dry skillet over medium-low heat. Toast for 4–6 minutes, stirring frequently, until golden and fragrant. 2. Transfer immediately to a plate to cool. Use 1/4 cup in the pesto and reserve the remaining 1/4 cup for finishing. ## Overall Timing / Workflow Making the pesto first lets the pasta go straight from the pot into its sauce without waiting or overcooking. ### Instructions 1. 0:00 — Put the pasta water on to boil and toast the almonds. 2. 0:05 — Spread the almonds out to cool; wash and dry the herbs, cut the squash, and trim the peas. 3. 0:12 — Blend the pesto, then begin browning the squash in batches. 4. 0:20 — Start the pasta, adjusting to its package cooking time. Finish the squash and briefly cook the snap peas. 5. 0:30 — Reserve cooking water, drain the pasta, and toss with the vegetables and pesto off heat. Finish with almonds and serve. ### Notes - Allow about 30–35 minutes total. ## Plating A loose mound shows off the pasta curls, with bright snap peas and toasted almonds visible on top. ### Instructions 1. Divide the glossy pasta and vegetables among four shallow bowls. 2. Bring a few snap pea pieces and golden squash pieces to the surface, then scatter with the reserved toasted almonds. 3. Serve promptly while the pesto is fragrant and the peas retain their crunch. ## Leftover Path Gentle reheating keeps the pasta from breaking, while storing the almonds separately preserves their crunch. ### Instructions 1. Refrigerate leftover pasta in a sealed container within 2 hours and use within 3 days. Store unused toasted almonds separately in an airtight container. 2. Reheat a portion in a covered skillet over low heat with a splash of water, folding gently until hot throughout; avoid boiling or prolonged cooking. 3. Finish with the almonds. Alternatively, let a refrigerated portion sit briefly to take off the chill and serve as a cool pasta salad with a squeeze of lemon. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.