Spring Garden Pasta

Spring Garden Pasta

Author: David, Hamama Production Supervisor

Prep Time: 20 minutes 

Cook Time: 20 minutes 

Makes: 4-6 servings

If you’re looking for a simple yet totally satisfying pasta, this Spring Garden pasta is perfect! Cook your favorite pasta shape and quickly whip up a delicious Garden Blend pesto and you are all set! This is a perfect pasta for spring! 



  • 1/2 lb Shell Pasta
  • 2 tbsp Olive Oil
  • 2 Garlic Cloves
  • 1/3 Cup Walnuts
  • 1/2 Lemon 
  • 1 Bunch of Basil
  • 1 Bunch of Mint
  • 2 Bunches of Garden Blend Microgreens 
  • 1 Cup of Parmesan Cheese
  • Salt 
  • Pepper





  1. Cook pasta according to package instructions. (Feel free to use whichever shape you prefer, I used shell)
  2. Once cooked, strain out the water and place the pasta into a large mixing bowl. 
  3. Slowly drizzle in olive oil and mix the pasta until it looks evenly coated. Set it aside to cool while you work on the pesto.
  4. Using a food processor or blender, mix the garlic, walnuts, and the juice from half a lemon until the texture is fairly uniform.
  5. Add the mint leaves, basil, and the Garden Blend microgreens. 
  6. Start by slowly pulsing then blend together until it forms a relatively smooth consistency.
  7. Fold in the parmesan and add salt and pepper to taste.
  8. Gently fold the mixture into the pasta and add the frozen peas. (If you want a slightly creamier texture, you can add a couple of tablespoons of aioli/mayonnaise)
  9. Top it off with some extra Garden Blend microgreens and parmesan. Serve immediately or store in the fridge in an airtight container for up to 3 days. 

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