My spring pea pasta has wide pappardelle with bright, grassy pea shoot pesto and crispy roasted oyster mushrooms. I make this every spring when pea shoots show up at the farmers market. The pesto comes together in minutes, the mushrooms roast while you prep everything else, and the whole dish is on the table in 40 minutes!
Why pea shoot pesto changes everything
I once got a huge bag of shoots from the farmers market and had no plan for them. I wanted something lighter and more seasonal. Pea shoots blend into a vibrant green pesto with a fresh, grassy flavor that’s less intense than basil — it tastes like spring in a way that basil just doesn’t.
The oyster mushrooms are what make this feel like a complete meal. Roasted until the edges get crispy and golden, they add meaty texture and substance to an otherwise light pasta. The trick is drying them thoroughly before roasting — any excess water steams instead of roasts, and you end up with soggy mushrooms instead of crispy ones. I keep the shallots on a separate corner of the pan so I can pull them when they’re done without fishing through the mushrooms.
Pistachios do double duty here — toasted in the pesto for body, then chopped on top for crunch. I tested this with pine nuts too, which works if you prefer a more traditional pesto flavor, but pistachios add a subtle sweetness that pairs better with the pea shoots. If you’ve made my pea shoot pesto before, this is my favorite way to use it.
Key ingredients and why they matter
To make this spring pasta, you’ll need wide pasta (like pappardelle), pea shoots, pistachios, garlic, oyster mushrooms, shallots, oil, salt, and black pepper
Full ingredient list and detailed instructions in the recipe card.
- The pea shoots: Three cups sounds like a lot, but they cook down significantly in the food processor. Look for fresh, bright green shoots with no wilting — farmers markets are your best bet in spring, though some grocery stores carry them seasonally. Pea tendrils work interchangeably.
- The pistachios: Toasted pistachios add richness and body to the pesto without the heaviness of pine nuts. I use ¾ cup in the pesto itself, plus another 2 tablespoons chopped for garnish. Buy raw and toast them yourself for the best flavor — spread on a sheet pan at 350°F for 8-10 minutes until fragrant.
- The oyster mushrooms: Eight ounces gives you enough for generous portions on each plate. Look for firm clusters with no slimy spots. Separate into bite-sized pieces — they shrink during roasting, so don’t go too small.
- The shallots: One medium shallot, sliced thin, roasts into crispy, sweet rings. They cook faster than the mushrooms, which is why they get their own corner of the pan.
- The pasta: Pappardelle’s wide ribbons catch the pesto beautifully, but any wide pasta works — tagliatelle, fettuccine, or even rigatoni if that’s what you have.
- The oil: Avocado oil has a neutral flavor and high smoke point for roasting. You could substitute olive oil, but the pesto will have a stronger, more assertive flavor.
TIPS & TRICKS
Shruthi’s top tips
- Dry the mushrooms thoroughly. This is the difference between crispy and soggy. Rinse quickly, then squeeze gently in a kitchen towel until no more water comes out.
- Keep shallots separate on the pan. They brown faster than mushrooms — you’ll pull them at 5-8 minutes while mushrooms need 20-25. Grouping them in one corner makes this easy.
- Reserve pasta water before draining. The starchy water helps the pesto coat the pasta evenly. You may not need all ½ cup, but you’ll want the option.
- Don’t skip the fresh pea shoots on top. The raw shoots add brightness and texture that the cooked pesto doesn’t have.
- This is a lighter pasta. If you want more protein, serve alongside grilled tofu or toss with white beans — the pesto coats them nicely.
How to make spring pea pasta
- Preheat the oven to 400°F. Rinse the oyster mushrooms quickly under running water and dry thoroughly with a kitchen towel — squeeze gently to remove excess water.
- Toss the mushrooms and shallots with oil, salt, and pepper, then spread them in separate areas of the pan. Roast until the shallots are lightly browned and the mushrooms are golden and crisp around the edges. Remove the shallots first, then continue roasting the mushrooms until done.
- While mushrooms roast, add the pea shoots, pistachios, garlic, salt, and pepper to a food processor. Pulse until coarsely chopped. With the processor running, slowly drizzle in the avocado oil until the pesto is emulsified and smooth. Scrape down sides as needed.
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente, reserving some pasta water before draining.
- Toss the hot pasta with the pesto, adding pasta water to loosen if needed. Divide among bowls and top with roasted mushrooms, crispy shallots, chopped pistachios, and fresh pea shoots. Serve immediately.
How to serve pea shoot pesto pasta
Serve with crusty bread to soak up extra pesto, or alongside my roasted vegetable salad for a full spring meal. A simple arugula salad with lemon vinaigrette works well too — the peppery greens complement the grassy pesto.
Variations
- Swap pistachios for pumpkin seeds or sunflower seeds to make it nut-free.
- Use pine nuts for a more traditional pesto flavor.
- Substitute oyster mushrooms with cremini, shiitake, or maitake; adjust roasting time as needed (cremini cook faster, maitake may take slightly longer).
Storage and reheating suggestions
Store leftover pesto and roasted mushrooms separately:
- Refrigerate pesto in an airtight container for up to 3 days. Press plastic wrap directly onto the surface to prevent browning.
- Refrigerate roasted mushrooms and shallots separately for up to 4 days. Re-crisp in a 400°F oven for about 5 minutes before serving.
Assembled pasta is best enjoyed fresh, but leftovers will keep refrigerated for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or oil until warmed through, adding extra pasta water if needed. Add fresh pea shoots after reheating—they wilt quickly.
More pesto recipes
Once you’ve got pesto on hand, it’s hard to stop. These are a few of my other favorite ways to use it.
Broccoli Pesto Pasta
Pesto Flatbread
Trenette al Pesto
Pesto Tortellini Salad
Spring Pea pasta
Equipment
- Large sheet pan
Ingredients
For the roasted oyster mushrooms:
- 8 oz oyster mushrooms, separated into bite-sized pieces
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the roasted shallots:
- 1 medium shallot, thinly sliced into rings
- 1 teaspoon avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the pea shoot pesto:
- 3 cups pea shoots
- ¾ cup pistachios, toasted
- 3 cloves garlic, peeled
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons avocado oil
For the pasta:
- 8 oz pappardelle, or other wide pasta
For garnish:
- 2 tablespoons pistachios, toasted and roughly chopped
- ¼ cup pea shoots
Instructions
Roast the mushrooms and shallots:
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- Rinse the oyster mushrooms quickly under running water and dry thoroughly with a kitchen towel — squeeze gently to remove excess water.
- Toss the mushrooms with 1 tablespoon avocado oil, 1 teaspoon salt, and ½ teaspoon pepper. Spread on the sheet pan.
- Toss the shallot slices with 1 teaspoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add to a corner of the sheet pan, keeping separate from mushrooms.
- Roast for 5-8 minutes, checking shallots at 5 minutes. Remove shallots when browned around the edges. Continue roasting mushrooms for another 15-20 minutes, until golden and crispy at the edges, about 25 minutes total.
Make the pesto:
- While mushrooms roast, add the pea shoots, ¾ cup pistachios, garlic, 1 teaspoon salt, and ½ teaspoon pepper to a food processor. Pulse until coarsely chopped.
- With the processor running, slowly drizzle in the 3 tablespoons avocado oil until the pesto is emulsified and smooth. Scrape down sides as needed.
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Assemble:
- Toss the hot pasta with the pesto, adding pasta water 1 tablespoon at a time to loosen if needed.
- Divide among bowls and top with roasted mushrooms, crispy shallots, chopped pistachios, and fresh pea shoots. Serve immediately.
Notes
- Dry the mushrooms thoroughly — excess water prevents browning and causes steaming instead of roasting.
- Keep shallots separate in the pan so you can remove them when done without picking through mushrooms.
- Reserve pasta water before draining — the starch helps the pesto coat the pasta evenly. This is a lighter pasta; serve alongside grilled tofu or white beans for a higher-protein meal.
- If using an air fryer, roast the mushrooms at 360°F for about 20 minutes. Air fry the shallots for 5–7 minutes, removing them once lightly browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
