Creamy Spring Pesto Pasta with Asparagus, Leeks, and Peas
Updated Aug 31, 2025, Published on Apr 18, 2025
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If spring had a flavor, this Creamy Spring Pesto Pasta would be it! This vibrant lemony pasta is packed with seasonal veggies like asparagus, leeks, and peas, and has a generous dollop of mascarpone folded in for the silkiest sauce. This dish is perfect for a fresh weeknight dinner becomes it comes together in 30 minutes.
Pair it with the protein of your choice such as some chicken meatballs or air fryer parmesan crusted chicken for a more complete meal.
Watch how to make it here!
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Peas: I used fresh peas, but frozen peas work just as well. For best results, give them a quick rinse under warm water before adding to help prevent cooling down the pan too much.
- Mascarpone Cheese: Can't find mascarpone? Softened full-fat cream cheese is a close swap. You could also try crème fraîche, whole milk ricotta, or a splash of heavy cream.
- White Wine: If you don't want to cook with alcohol, you could also deglaze the pan with vegetable or chicken broth and a splash of lemon juice for a pop of brightness.
Creamy Spring Pesto Pasta (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cook the pasta. In the meantime, start cooking the leeks.
- Toss the cooked pasta in pesto, mascarpone, and lemon juice. Prep the asparagus.
- Finish cooking the spring veggies by adding the sliced asparagus and peas to the pan.
- Assemble and serve with your desired toppings. I suggest another squeeze of lemon juice, some lemon zest, and freshly grated parmesan cheese.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Creamy Spring Pesto Pasta with Asparagus, Leeks, and Peas
Equipment
Ingredients
- 8 ounces Ditalini Pasta, or small pasta shape of choice; reserve 1 cup of pasta water before draining
- ¼ cup Mascarpone Cheese
- ⅓ cup Basil Pesto
- 1 tablespoon Lemon Juice, reserve the zest for serving
- Parmesan Cheese, to serve
Spring Veggies
- 1 tablespoon Extra Virgin Olive Oil
- 1 Leek, trimmed to remove the dark green top and root at the bottom; slice in half lengthwise then cut into thin half-moon slices
- 3 cloves Garlic, minced
- ¼ teaspoon Red Pepper Flakes
- ¼ cup White Wine, dry white wine such as Sauvignon Blanc
- 8 ounces Asparagus , trim off the tough ends, then thinly slice the remaining stalk into pieces similar in size to the ditalini. Slice the tips in half.
- 6 ounces Peas, see note 1
- Kosher Salt & Black Pepper, to taste
Instructions
- Cook the ditalini pasta in salted water until al dente, according to package instructions. Before draining, reserve about 1 cup of pasta water. Drain the pasta and return it to the pot.
- Add the mascarpone, basil pesto, lemon juice, and a splash of the reserved pasta water to the warm pasta. Stir until the mascarpone melts and everything comes together in a creamy, glossy sauce. Add more pasta water as needed to reach your desired consistency.
Spring Veggies
- While the pasta cooks, prep the spring veggies. Heat the olive oil in a large pan over medium heat. Add the leeks and a generous pinch of Kosher salt. Cook for about 8 minutes, stirring occasionally, until softened.
- Add the minced garlic and red pepper flakes. Stir constantly and cook for 1 minute. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 2–3 minutes, until most of the liquid has evaporated.
- Add the sliced asparagus and peas. Toss to combine and cook for about 2 minutes, just until the veggies are bright and crisp-tender. Season to taste with Kosher salt and black pepper.
- Stir the cooked veggies into the prepared pasta. Divide the pasta among bowls and top with lemon zest, extra lemon juice, and Parmesan cheese, if desired.
Video
Notes
- Note 1: I used fresh peas, but frozen peas work just as well. For best results, give them a quick rinse under warm water before adding to help prevent cooling down the pan too much.
- Serving Suggestions: Pair it with the protein of your choice such as some chicken meatballs or air fryer parmesan crusted chicken for a more complete meal.
- Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of water, broth, or cream to loosen the sauce if needed. The vegetables may soften slightly, but the flavors will still be delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it!
This was great! I used edamame instead of peas, and Boursin instead of Marscapone (I couldn’t pay $24 for it!), and it was delicious. Love all the veggies in it, and it had a nice salty taste. The lemon is inspired – I used the rind from a full lemon, and all the juice.
Absolutely delicious. Definitely an appropriate way to bring in the spring season and it’s already become a staple recipe in my house.
Made this for my family & we all loved it. It’s definitely going into our pasta rotation. If I’m trying to reduce the calories & fats, is there anything I can sub the marscapone for?
That’s great, thank you so much! I haven’t tried a substitute, but I imagine some full fat greek yogurt would provide a similar creaminess, but has less calories and fat.
So bright and delicious! GREAT way to have a BIG bowl of pasta that is ACTUALLY a bunch of veggies.
Such a great spring recipe! Yummy and quick. Great for a weeknight!
Thank you so much for trying the recipe and leaving such a nice review 🙂 I agree that it’s perfect for a quick weeknight meal!
Beautiful recipe! Instead of the white wine, we actually added a little bit more lemon juice and it was perfect. I had the leftovers for my lunch at work the following day and used a little heated crockpot. I have for my work days and it tasted amazing! The only thing I will add probably next time or a couple of anchovies on top!
Thank you so much for trying the recipe and writing this amazing review! I love the idea of adding some anchovies for even more flavor 🙂