Pea Pasta with Mint (Print Version)
# Ingredients:
01 -
12 ounces pasta
02 -
3–4 cups fresh peas
03 -
5 scallions, thinly sliced
04 -
1 shallot, very finely diced
05 -
1 cup chopped fresh mint
06 -
1 cup chopped Italian parsley
07 -
1/2 cup olive oil
08 -
2 lemons, zest and 1/4 cup juice
09 -
2 cups fresh pea shoots, baby spinach or arugula
10 -
1 teaspoon salt, plus more to taste
11 -
1/2 teaspoon white pepper or black pepper
12 -
1 tablespoon white truffle oil
13 -
Optional: goat cheese crumbles
# Instructions:
01 -
Boil pasta in a generous amount of salted water according to package directions.
02 -
During the last minute of pasta cooking, add the peas to the boiling water to lightly blanch them if serving warm.
03 -
While the pasta is cooking, chop the scallions, shallot, and herbs. Zest the lemons and measure out 1/4 cup of lemon juice.
04 -
Drain the pasta and peas. Transfer to a large bowl, drizzle with olive oil and lemon juice, and season with salt and pepper.
05 -
Toss in the pea shoots (or other greens), scallions, shallots, herbs, and lemon zest. Stir to coat.
06 -
Taste and adjust salt and lemon juice as needed. Allow flavors to settle and taste again before serving.
07 -
Drizzle with truffle oil and serve immediately.
08 -
If making a pasta salad, rinse the pasta and peas in very cold water to stop cooking. Add goat cheese just before serving, and adjust seasoning right before serving.
# Notes:
01 -
Taste the pasta after a few minutes to check for seasoning. Pasta absorbs salt and lemon over time.
02 -
For pasta salad, chill pasta and peas immediately after rinsing to maintain bright green color.