Skip to content

the feed

Spring Pesto Pasta

Fruit in your pesto? That pears nicely! Use our Stage 2 Pear, Spinach & Pea pouch in this Spring Pesto Pasta.

Prep time: 15 minutes | Cooking time: 12 minutes


  • 1 cup fresh basil
  • 1/4 cup pecans (lightly toast them if you desire in a small saucepan over low heat just for a minute or so making sure to not let them burn)
  • 2-3 large cloves of garlic
  • Juice of 1 lemon and 1 teaspoon of the lemon zest
  • 5 Tbsp. grated parmesan
  • 1/2 teaspoon fresh oregano
  • 4 Tbsp. olive oil
  • 2-3 tablespoons of water, depending on desired thickness
  • 1/4 teaspoon sea salt
  • 1 S2 Pear, Spinach & Pea Pouch
  • Spaghetti (or your favorite pasta type!)


While your water is coming to a boil, prepare your Spring pesto. Directions begin at step 2!

  1. Bring a large pot of salted water to a boil over high heat.
  2. While you wait for your water to boil, prepare your pesto. Add basil, pecans, garlic, lemon and lemon zest, Parmesan cheese, Oregano, Olive Oil, Pear, Spinach & Pea Pouch, Salt and Pepper to a blender. Blend until just combined, ensuring not to over-blend – to avoid bruising your basil and turning the pesto brown.
  3. Once the water has come to a boil, add the pasta and cook until tender but still firm to the bite, stirring occasionally. Depending on pasta type, this will be about 8 to 10 minutes. Drain and transfer to a large serving bowl.
  4. Toss pesto with warm pasta. Serve with freshly grated Parmesan cheese.
  5. Enjoy!