Pea Pasta with Mint

This vibrant pea pasta combines the freshness of spring with elegant truffle oil, creating a versatile dish that works beautifully as both a warm entree and chilled pasta salad. The bright green peas pop against the pasta while mint and lemon add a refreshing dimension that elevates this simple meal to something special.

I discovered this recipe during early spring when the first peas appeared at our farmers market. What began as a simple way to showcase fresh peas has become our family's celebration dish whenever pea season arrives.

Ingredients

• Pasta: The backbone of this dish, use any medium shape that will catch the sauce
• Fresh peas: Their natural sweetness and bright color make this dish special, frozen work in a pinch
• Scallions: Provide a mild onion flavor without overpowering the delicate peas
• Shallot: Adds a sophisticated depth that regular onions cannot match
• Fresh mint: Essential for the signature fresh spring flavor profile
• Italian parsley: Brings brightness and balances the richness of the truffle oil
• Olive oil: Creates the base for the light sauce that coats everything
• Lemons: Both zest and juice provide acidity and brightness
• Pea shoots, baby spinach or arugula: Add texture and amplify the fresh green flavors
• Truffle oil: The secret ingredient that elevates this from good to extraordinary
• Optional goat cheese: Adds creaminess and tanginess if desired

Step-by-Step Instructions

Boil the Pasta:

Cook your pasta in generously salted water according to package directions until al dente. The salt in your water is crucial here as it seasons the pasta from within. Watch carefully for that perfect texture where the pasta still has a slight bite.

Add the Peas:

During the final minute of cooking, add fresh peas to the pasta water. This brief cooking keeps them bright green and maintains their slight crunch. The peas should just turn vibrant without becoming mushy for the perfect texture contrast with the pasta.

Prepare the Aromatics:

While pasta cooks, finely slice the scallions, ensuring even pieces. Mince the shallot very finely so it distributes throughout the dish without overwhelming bites. Chop the herbs roughly to release their aromatic oils and allow visible flecks of green throughout the finished dish.

Create the Base:

Immediately after draining, toss the hot pasta and peas with olive oil, lemon juice, salt and pepper. This allows the warm pasta to absorb the flavors while the residual heat gently wilts the greens when added. The warm pasta will also help release the aroma from the ingredients added next.

Incorporate Fresh Elements:

Add pea shoots or chosen greens along with the prepared scallions, shallot, herbs and lemon zest. Toss everything together thoroughly to ensure even distribution. The residual heat will gently wilt the greens without cooking them fully, maintaining their fresh texture.

Final Seasoning:

Taste and adjust salt and lemon juice as needed. Remember pasta absorbs salt as it sits, so what tastes perfect initially may need more seasoning minutes later. Be especially generous if you plan to serve this dish chilled, as cold temperatures mute flavors.

Finish with Truffle Oil:

Drizzle truffle oil over the completed dish just before serving. Use a light hand as truffle oil is potent. This final touch transforms the pasta from delicious to extraordinary with its earthy, luxurious aroma.

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The combination of mint and truffle oil might seem unusual, but it creates a unique flavor profile that surprises and delights everyone who tries it. My Italian grandmother was initially skeptical about adding truffle to what she considered a spring pasta, but after one bite, she asked for the recipe to add to her collection of family favorites.

Perfect Pea Selection

For the absolute best flavor in this dish, seek out freshly shelled English peas during their spring peak. Their natural sweetness and tender texture cannot be matched by frozen alternatives. If using fresh peas from the farmers market, look for firm, medium sized pods that feel heavy for their size which indicates they are full of plump peas. Shell them just before cooking to preserve their natural sugars which begin converting to starch once picked.

Serving Suggestions

For an elegant dinner party, serve this pasta warm with a glass of crisp Sauvignon Blanc and a simple green salad. The bright acidity of the wine complements the lemon and cuts through the richness of the truffle oil. When serving as a chilled pasta salad for summer gatherings, pair it with grilled chicken or salmon for a complete meal. The pasta also makes an excellent side dish for Easter or spring celebrations alongside roasted lamb.

Storage Tips

This pasta keeps beautifully in the refrigerator for up to three days, making it ideal for meal prep. If storing, reserve some extra olive oil, lemon juice, and herbs to refresh the dish before serving as the pasta will absorb much of the dressing as it sits. For the cold pasta salad version, the flavors actually improve after a few hours of chilling as they have time to meld together. Just remember the importance of tasting again before serving as you may need to brighten the flavors with additional lemon juice or salt.

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Frequently Asked Questions

→ How can I make this gluten-free?

Simply substitute with a gluten-free pasta of your choice, and follow the recipe as written.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or even crispy tofu would work well paired with the vibrant flavors.

→ What can I use instead of truffle oil?

If you don’t have truffle oil, you can use a high-quality olive oil or omit it entirely.

→ Can I prepare this pasta ahead of time?

Yes, chill the pasta and peas in very cold water to prevent overcooking, and store separately. Add lemon, oil, and seasoning just before serving.

→ How should I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Adjust the seasoning before serving again.