🌿 How a Farmers’ Market Trip Sparked a Seasonal Pasta Creation
One breezy Saturday morning, I wandered through a local farmers’ market in early spring, hoping for some inspiration. A vibrant pile of curly pea shoots caught my eye—delicate, fresh, and almost glowing in the sunlight. Right next to them were fragrant Meyer lemons, softer and more floral than your average lemon. That moment sparked the idea for this fresh, zesty dish: Mafaldine with Pea Shoot–Meyer Lemon Pesto.
This pasta recipe captures the essence of spring: bright, green, and incredibly fresh. Even better, it’s easy to make and packed with flavor. If you’ve never cooked with mafaldine (also known as reginette), its ruffled edges hold the pesto beautifully, delivering bursts of citrusy brightness in every bite.
🍝 What is Mafaldine Pasta and Why It’s Perfect for Pesto?
Mafaldine is a ribbon-shaped pasta with frilly edges—somewhat like fettuccine, but wavier. Named after Princess Mafalda of Savoy, it’s elegant and playful on the plate. Its texture is ideal for capturing sauce, making it perfect for pesto recipes, especially those with a lighter oil-based consistency like this one.
🍋 Why Meyer Lemon Pesto Elevates the Classic Basil Version
Traditional pesto is made with basil, garlic, pine nuts, Parmesan, and olive oil. However, swapping in Meyer lemon and pea shoots makes the dish lighter and brighter.
Meyer lemons are a cross between lemons and mandarins, giving them a sweet, floral aroma that pairs well with the tender, slightly grassy pea shoots. This version of pesto is not only colorful but also less sharp than traditional versions—perfect for spring meals or for impressing guests with something unexpected yet comforting.
🛒 Ingredients List with Grams and Nutrition Breakdown
Serves: 2 large or 3 moderate portions
For the Pasta:
- Mafaldine pasta – 200g
- Salt – 5g for pasta water
For the Meyer Lemon Pea Shoot Pesto:
- Fresh pea shoots – 75g
- Meyer lemon juice – 30ml
- Meyer lemon zest – 1 tsp (from 1 lemon)
- Garlic – 1 clove (5g)
- Grated Parmesan cheese – 40g
- Toasted pine nuts – 30g
- Extra virgin olive oil – 75ml
- Salt – 2g
- Black pepper – 1g
Optional toppings:
- Shaved Parmesan – 10g
- Extra pine nuts – 10g
- Microgreens or edible flowers for garnish
🍽️ Add Direction How to Cook: Step-by-Step Mafaldine Pesto Recipe
- Boil the Pasta
Bring a large pot of water to a rolling boil. Add salt (5g) and mafaldine pasta (200g). Cook until al dente—usually 9–11 minutes depending on the brand. Reserve ½ cup of the pasta water before draining. - Make the Pesto
In a food processor, combine pea shoots (75g), garlic (5g), Meyer lemon juice (30ml), zest, pine nuts (30g), Parmesan (40g), salt, and pepper. Pulse until coarsely chopped. - Add Oil Slowly
With the machine running, slowly drizzle in olive oil (75ml) until the pesto becomes smooth. Scrape down the sides once or twice. - Toss and Combine
Add the drained pasta to a large mixing bowl. Toss with pesto, adding 1–2 tbsp reserved pasta water as needed to coat the noodles evenly. - Garnish and Serve
Plate the pasta. Garnish with shaved Parmesan (10g), extra pine nuts (10g), and a few microgreens or edible flowers for a restaurant-style presentation. Serve immediately.
📊 Nutrition Information (Per Serving – 3 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 14g |
| Total Fat | 30g |
| Saturated Fat | 6g |
| Carbohydrates | 48g |
| Fiber | 4g |
| Sugars | 2g |
| Sodium | 390mg |
Note: Values are approximate and based on standard nutritional calculations.
👨👩👧 A Family Dinner That Became a New Tradition
The first time I made this dish, it was for a small dinner with my sister and her two young kids. I wasn’t sure if children would go for something with lemon and greens—but to my surprise, they loved it. The slight sweetness of the Meyer lemon and the creamy Parmesan won them over. Now, it’s become a seasonal favorite in our household. The best part? It’s on the table in less than 30 minutes from start to finish.
🧊 Food Safety Tips for Fresh Ingredients
- Wash pea shoots thoroughly to remove soil or grit. Spin or pat dry before blending.
- Use fresh garlic and Parmesan to avoid off-flavors and bacterial contamination.
- Refrigerate leftovers within two hours of serving. Store in an airtight container for up to 2 days.
- Do not reheat pesto pasta in a microwave if the pesto is made fresh; gently warm on the stovetop with a splash of water.
❓ Frequently Asked Questions (FAQs)
1. Can I substitute pea shoots with another green?
Yes, if pea shoots aren’t available, you can substitute with baby spinach, arugula, or even fresh basil. These greens will still blend well with Meyer lemon for a refreshing pesto.
2. Where can I buy Mafaldine pasta internationally?
You can find Mafaldine pasta in most gourmet or Italian food sections of international supermarkets, or online through platforms like Amazon, Eataly, or local Italian specialty stores.
3. How long does the Meyer lemon pesto last in the fridge?
Store the pesto in an airtight container for up to 4 days in the refrigerator. To prevent browning, drizzle a thin layer of olive oil on top before sealing.
4. Can I make this dish gluten-free?
Absolutely! Just use a gluten-free Mafaldine or other ribbon-style pasta. All other ingredients in the pesto are naturally gluten-free.
5. What’s the best way to store leftovers?
Let the pasta cool, then refrigerate in a sealed container. Reheat gently on the stove or in the microwave with a splash of water to restore the sauce’s creaminess.
6. What does Meyer lemon taste like compared to regular lemon?
Meyer lemons are sweeter, less acidic, and have a floral aroma. They bring a unique citrus brightness to the pesto without overpowering the delicate greens.
7. Is this recipe suitable for vegans?
To make it vegan, simply omit the Parmesan cheese or replace it with a vegan hard cheese or nutritional yeast for a savory flavor.
8. Is this a good recipe for meal prep?
Yes! You can prepare the pesto ahead of time and cook the pasta fresh when needed. The dish comes together quickly and stays flavorful over a couple of days.
Make It Now: Healthy Veg Mac and Cheese Recipe with Hidden Vegetables – Easy Kid-Friendly Dinner Idea for Picky Eaters (USA Style)
💌 Thank You Note
Thank you for visiting our kitchen today. We hope this fresh, zesty mafaldine recipe becomes a favorite on your table too. Whether you’re cooking for yourself or loved ones, sharing a meal full of color and flavor is always a joy.