Pea Pasta with Mint Truffle (Print Version)
# Ingredients:
→ Main Ingredients
01 -
340g pasta
02 -
3-4 cups fresh peas
03 -
5 scallions, thinly sliced
04 -
1 shallot, very finely diced
05 -
2 cups fresh pea shoots, baby spinach or arugula
→ Herbs & Seasonings
06 -
1 cup chopped fresh mint
07 -
1 cup chopped Italian parsley
08 -
Zest of 2 lemons
09 -
60ml lemon juice
10 -
1 teaspoon salt, plus more to taste
11 -
1/2 teaspoon white pepper (or black pepper)
→ Oils & Garnishes
12 -
120ml olive oil
13 -
1 tablespoon white truffle oil
14 -
Goat cheese crumbles (optional)
# Instructions:
01 -
Boil pasta in a generous amount of salted water according to package directions.
02 -
During the last minute of cooking, add the peas to the pasta water to lightly blanch them until bright green.
03 -
While pasta cooks, chop the scallions, shallots and herbs. Zest two lemons and measure 60ml lemon juice.
04 -
Drain pasta and peas, transfer to a large bowl, and immediately drizzle with olive oil and lemon juice. Season with salt and pepper.
05 -
Toss in the pea shoots (or alternative greens), scallions, shallot, herbs, and lemon zest. Stir thoroughly to coat all ingredients.
06 -
Taste and adjust salt and lemon juice as needed. Allow a few minutes for pasta to absorb flavors before final seasoning adjustment.
07 -
Drizzle with truffle oil just before serving for aromatic finish.
# Notes:
01 -
Salt your pasta water generously for proper flavor development.
02 -
The pasta will continue to absorb salt after mixing, so taste again after a few minutes to adjust seasonings.