Tasty Pasta Peas Mint

This simple pea pasta turns basic ingredients into a bright spring meal that shows off what seasonal cooking is all about. The mix of sweet peas, cooling mint, and fancy truffle oil makes a dinner that feels like it came from a high-end restaurant but only takes minutes to throw together.

I came up with this dish after stumbling upon spring peas at my local farmers market. That evening I mixed them with pasta and herbs from my backyard garden. The flavors worked so well together that we now kick off every spring with this exact meal.

Ingredients

• Pasta: Go for smaller shapes like farfalle or orecchiette that will catch those tiny peas in their curves
• Fresh peas: The main attraction with their natural sweetness and slight crunch
• Scallions: They bring light oniony flavor without taking over the dish
• Shallot: Creates a soft flavor foundation that lifts up everything else
• Fresh mint: Adds a cool burst that works wonders with the peas
• Italian parsley: Gives a fresh green taste that cuts through the richness
• Olive oil: Pick something nice and extra virgin for better taste
• Lemons: Both the outer skin and juice wake up the whole dish
• Pea shoots or greens: They look pretty and add some crunch
• Truffle oil: Just a tiny bit turns this into something fancy
• Optional goat cheese crumbles: Throw some in for a tangy, creamy touch if you want

Step-by-Step Instructions

Prepare the pasta:

Get a big pot of water boiling and throw in salt until it tastes like ocean water. This step really matters for good-tasting pasta. Cook your pasta following the box directions until it's still a bit firm. Keep in mind it'll soften up a bit more after draining.

Prep the produce:

While your pasta's cooking, get all your fresh stuff ready. Slice up those scallions nice and thin, making sure to use the white and green parts. Chop the shallot into tiny pieces so it mixes in well. Strip the mint and parsley leaves from their stems and chop them up. Grab the outer skin from two lemons before squeezing out their juice.

Blanch the peas:

When the pasta's almost done, toss your fresh peas right into the same pot. They only need about a minute to cook, which keeps them bright green with a little snap. If you're using frozen ones, they need even less time—just half a minute works fine.

Create the sauce:

Pour out the water from the pasta and peas, then put everything back in the warm pot (but take it off the heat). Right away, pour in olive oil and lemon juice while everything's hot so the pasta soaks up the flavors. Sprinkle with salt and pepper immediately.

Finish the dish:

Now toss in your greens, herbs, shallot, scallions and lemon zest. The pasta will still be warm enough to slightly wilt the greens and bring out the smell of those herbs. Mix everything up well so all the flavors start blending together.

Final seasoning:

Give it a taste and see if it needs anything. You'll probably want more salt than you first thought since the pasta keeps absorbing it. Add extra lemon juice if it needs more zing. Just before serving, add tiny drops of truffle oil for that amazing smell.

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The mint really makes this dish special. I grow many types in my garden, but sweet mint or spearmint pairs best with peas. My daughter turned up her nose at first, but now she asks for this pasta as soon as she spots the first peas at our market.

Serving Suggestions

This bright pasta works great as a main dish paired with a basic green salad and some crusty bread. If you want something heartier, top it with some grilled chicken or pan-seared scallops. The fresh flavors go really well with a cold glass of Sauvignon Blanc or Pinot Grigio, which match the herby notes in the food.

Seasonal Adaptations

Fresh spring peas work best, but you can enjoy this pasta all year with a few tweaks. In winter, grab frozen peas since they're picked and frozen when perfectly ripe. During summer, throw in some halved cherry tomatoes and use basil instead of some mint. In fall, add cubes of roasted butternut squash for extra sweetness and substance.

Make It Ahead

This pasta tastes best right away when the herbs are bright and you can really smell the truffle. But if needed, you can get everything ready earlier in the day by keeping your chopped herbs and veggies in separate containers in the fridge. When you're ready to eat, just cook the pasta and mix it all together for a quick fresh meal.

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Made with beautiful simplicity, this green pasta will become your favorite spring dish year after year.

Frequently Asked Questions

→ Can I use frozen peas instead of fresh?

Absolutely, frozen peas are totally fine to use. Just toss them in during the final minute while cooking your pasta, just like you would with fresh ones. Don't bother thawing them first - they'll warm up quickly in the hot water.

→ What can I substitute for truffle oil?

If you don't have truffle oil, try regular olive oil with a bit of chopped garlic or mushrooms mixed in for an earthy kick. A little reduced mushroom stock can also add richness. The taste will be different but still really good.

→ Is this dish served hot or cold?

This pasta tastes best right away while it's warm. But it's also pretty good at room temperature as a pasta salad. If you're eating it later, save some dressing to perk it up before serving.

→ What can I use instead of pea shoots?

Like we mention in the recipe, you can swap in baby spinach or arugula if you can't find pea shoots. Watercress or young kale would work great too, giving you that same fresh green element in your dish.

→ How can I make this dish vegan?

This dish is already vegan if you skip the optional goat cheese. Just double-check your truffle oil is plant-based, since some fancy brands might contain hidden dairy stuff.

→ What type of pasta works best for this dish?

Medium shapes that can grab onto the peas and herbs work really well, like orecchiette, fusilli, or bow ties. But honestly, any pasta from spaghetti to penne will taste great with these fresh spring ingredients.