Pasta with Peas and Mint

This fresh pea pasta transforms everyday ingredients into a vibrant spring dish that captures the essence of seasonal eating. The combination of sweet peas, fragrant mint, and luxurious truffle oil creates a restaurant-quality meal that comes together in minutes.

I created this recipe after visiting a farmers market bursting with fresh spring peas. That night I tossed them with pasta and whatever herbs I had in my garden. The combination was so magical that it's become our traditional first spring meal every year.

Ingredients

• Pasta: Preferably a short shape like orecchiette or farfalle that catches the peas in their nooks
• Fresh peas: The star of the show with their natural sweetness and tender pop
• Scallions: Provide a mild onion flavor without overpowering the delicate peas
• Shallot: Adds a gentle aromatic base that enhances the other flavors
• Fresh mint: Brings cooling freshness that pairs perfectly with the peas
• Italian parsley: Offers a clean herbal note that balances the richness
• Olive oil: Use a good quality extra virgin for the best flavor
• Lemons: Both zest and juice brighten the entire dish
• Pea shoots or greens: Add texture and visual appeal
• Truffle oil: Just a small drizzle transforms this into something extraordinary
• Optional goat cheese crumbles: Add a tangy creaminess if desired

Step-by-Step Instructions

Prepare the pasta:

Bring a large pot of water to a rolling boil and add enough salt until it tastes like the sea. This is crucial for properly seasoned pasta. Add your pasta and cook according to package directions until al dente. Remember the pasta will continue cooking slightly after draining.

Prep the produce:

While the pasta cooks, this is the perfect time to prepare all your fresh ingredients. Thinly slice the scallions, making sure to use both white and green parts for maximum flavor. Finely dice the shallot so it distributes evenly throughout the dish. Chop the mint and parsley leaves, removing any tough stems. Zest two lemons before juicing them to get that essential aromatic oil.

Blanch the peas:

During the final minute of pasta cooking, add your fresh peas directly to the boiling pasta water. This brief cooking time keeps them bright green and perfectly tender with a slight bite. If using frozen peas, they need even less time just 30 seconds.

Create the sauce:

Drain the pasta and peas then immediately return them to the warm pot off heat. Quickly add olive oil and lemon juice while everything is hot, allowing the pasta to absorb those flavors. Season with salt and pepper right away.

Finish the dish:

Add the tender greens, herbs, shallot, scallions and lemon zest to the warm pasta. The residual heat will gently wilt the greens and release the aromatics from the herbs. Toss everything together until well combined, allowing the ingredients to marry.

Final seasoning:

Taste the pasta and adjust the seasoning. It will likely need more salt than you initially think as the pasta continues to absorb the seasonings. Add more lemon juice if needed for brightness. Drizzle with the precious truffle oil just before serving for an aromatic finish.

Pin it

The fragrant mint is truly the secret ingredient in this dish. I grow several varieties in my garden, but I've found that sweet mint or spearmint works best with the peas. My daughter initially wrinkled her nose at the mint, but now requests this pasta the moment she spots the first peas at our farmers market.

Serving Suggestions

This vibrant pasta makes a beautiful main course when paired with a simple green salad and crusty bread. For a more substantial meal, add grilled chicken or seared scallops on top. The bright flavors also work beautifully alongside a chilled glass of Sauvignon Blanc or Pinot Grigio, which complement the herbal notes in the dish.

Seasonal Adaptations

While fresh spring peas are ideal, you can enjoy this pasta year-round with some adjustments. In winter, use frozen peas which are picked and frozen at peak ripeness. During summer, add halved cherry tomatoes and basil in place of some of the mint. Fall calls for adding roasted butternut squash cubes to add sweetness and substance.

Make It Ahead

This pasta is best enjoyed immediately when the herbs are vibrant and the truffle aroma is at its peak. However, you can prep all the ingredients earlier in the day, storing herbs and chopped vegetables in separate containers in the refrigerator. When ready to eat, simply cook the pasta and assemble as directed for a fresh-tasting meal in minutes.

Pin it

Finished with elegant simplicity, this vibrant pasta will be your go-to springworthy dish year after year.

Frequently Asked Questions

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well as a substitute. Add them during the last minute of cooking the pasta just as you would with fresh peas. No need to thaw them beforehand as they'll quickly warm up in the hot pasta water.

→ What can I substitute for truffle oil?

If truffle oil isn't available, you can use extra virgin olive oil infused with a small amount of minced garlic or mushrooms for an earthy flavor. A splash of mushroom broth reduction can also add depth. The dish will have a different profile but will still be delicious.

→ Is this dish served hot or cold?

This pasta is best served immediately while warm, but it also works well as a room temperature pasta salad. If serving later, reserve some of the dressing to refresh it before serving.

→ What can I use instead of pea shoots?

As mentioned in the recipe, baby spinach or arugula make excellent substitutes for pea shoots. Watercress or young kale leaves would also work well, providing a similar fresh, green element to the dish.

→ How can I make this dish vegan?

This dish is naturally vegan if you omit the optional goat cheese. Just be sure to check that your truffle oil is plant-based, as some specialty products may contain dairy derivatives.

→ What type of pasta works best for this dish?

Medium shapes that can catch the peas and herbs work particularly well, such as orecchiette, fusilli, or farfalle. However, any pasta shape from spaghetti to penne will taste delicious with these fresh spring ingredients.