Minty Pea Truffle Pasta (Print Version)

# Ingredients:

01 - 340g noodles

02 - 3-4 cups unshelled peas

03 - 5 green onions, cut into thin rings

04 - 1 small shallot, chopped super fine

05 - 2 cups young pea shoots, baby spinach or peppery arugula

06 - 1 cup mint leaves, chopped

07 - 1 cup flat-leaf parsley, chopped

08 - Grated peel from 2 lemons

09 - 60ml fresh lemon juice

10 - 1 teaspoon salt, with extra for tweaking

11 - 1/2 teaspoon white pepper (or regular black pepper)

12 - 120ml extra virgin olive oil

13 - 1 tablespoon white truffle oil

14 - Crumbled goat cheese (if you want)

01 - Cook pasta in plenty of salty water following the timing on the package.

02 - When there's just a minute left for pasta, throw in the peas to give them a quick bath until they turn vivid green.

03 - While waiting for pasta, cut up your green onions, shallots and herbs. Grate the skin off two lemons and squeeze out 60ml juice.

04 - Strain the pasta and peas, dump them in a big bowl, and right away pour on olive oil and lemon juice. Sprinkle with salt and pepper.

05 - Mix in your leafy greens, green onions, shallot, herbs, and lemon zest. Stir everything well so flavors get everywhere.

06 - Give it a taste and add more salt or lemon if needed. Wait a bit before final seasoning since the pasta soaks up flavors.

07 - Just before you bring it to the table, drizzle some truffle oil on top for that amazing smell.

01 - Don't be shy with salt in your pasta water - it really makes a difference.

02 - Your pasta will soak up more flavor as it sits, so taste it again after letting it rest to get the seasoning just right.