Pea Pasta Mint Lemon

This lively green pasta dish blends springtime freshness with fancy truffle oil, making a flexible meal that's great hot or cold as a pasta salad. The bright peas stand out against the pasta, while mint and lemon bring a cool twist that turns this easy dish into something really special.

I stumbled on this combo when the first spring peas showed up at our local market. What started as a simple way to show off fresh peas has now become our family's go-to celebration meal whenever pea season rolls around.

Ingredients

• Pasta: The main foundation - pick any medium shape that'll grab onto the sauce nicely
• Fresh peas: They bring natural sweetness and pop of color that makes this dish pop, but frozen work too if needed
• Scallions: Give a light oniony taste without taking over the delicate peas
• Shallot: Brings a fancy depth you just can't get from regular onions
• Fresh mint: The key to that amazing springtime taste
• Italian parsley: Adds freshness and cuts through the richness of the truffle oil
• Olive oil: Forms the starting point for the light coating that wraps everything
• Lemons: We use both the outer skin and juice to add tang and brightness
• Pea shoots, baby spinach or arugula: Give extra crunch and boost those green flavors
• Truffle oil: The magic touch that transforms this from everyday to amazing
• Optional goat cheese: Adds a nice creamy tang if you want it

Step-by-Step Instructions

Boil the Pasta:

Cook your pasta in very salty water until it's got just a bit of chew left. The salt really matters here since it flavors the pasta from the inside out. Keep an eye on it to catch that perfect moment when it's tender but not mushy.

Add the Peas:

When the pasta's got about a minute left, toss in your fresh peas. This quick cooking keeps them bright green with a nice little snap. You want them to turn vibrant without getting soft so they'll contrast nicely with the pasta.

Prepare the Aromatics:

While that's happening, thinly slice your scallions into even pieces. Chop the shallot super fine so it spreads throughout without any overwhelming bites. Roughly chop the herbs to let their flavors out and leave visible green bits throughout your finished dish.

Create the Base:

Right after draining, mix the hot pasta and peas with olive oil, lemon juice, salt and pepper. The warmth helps soak up all those flavors and will gently soften the greens we'll add next. The heat also helps wake up the scents from everything else we're adding.

Incorporate Fresh Elements:

Throw in your pea shoots or chosen greens plus your prepared scallions, shallot, herbs and lemon zest. Mix everything really well so it's all evenly spread out. The leftover heat will just barely wilt the greens without fully cooking them, keeping that fresh crunch.

Final Seasoning:

Give it a taste and add more salt or lemon juice if needed. Remember pasta soaks up salt as it sits, so what's perfect now might need more flavor later. Be extra generous if you're planning to serve this cold, since chilling dulls flavors.

Finish with Truffle Oil:

Just before serving, drizzle truffle oil over everything. Go easy since truffle oil packs a punch. This last touch changes the pasta from tasty to mind-blowing with its rich, fancy aroma.

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Mixing mint with truffle oil might sound weird, but it creates this amazing flavor combo that wows everyone who tries it. My nonna wasn't sure about adding truffle to what she thought should be a simple spring pasta, but after just one bite, she wanted the recipe to add to her treasured family cookbook.

Perfect Pea Selection

For knockout flavor in this dish, try to find freshly shelled English peas during spring. Their sweet taste and soft bite can't be beat by frozen ones. When shopping at farmers markets, pick firm, medium-sized pods that feel heavy - that means they're packed with plump peas. Don't shell them until right before cooking since their natural sugars start turning to starch once they're picked.

Serving Suggestions

For a fancy dinner with friends, serve this pasta warm alongside a glass of zesty Sauvignon Blanc and a simple green salad. The wine's tanginess works well with the lemon and balances the rich truffle oil. When enjoying as a cold pasta salad at summer gatherings, add some grilled chicken or salmon to make it a full meal. The pasta also sits perfectly next to roasted lamb for Easter or spring celebrations.

Storage Tips

This pasta stays good in the fridge for up to three days, so it's great for planning ahead. If you're storing it, save some extra olive oil, lemon juice, and herbs to liven it up before serving since the pasta will drink up most of the dressing while sitting. For the cold version, the flavors actually get better after chilling for a few hours as everything mingles together. Just don't forget to taste it again before serving - you might need to add more lemon juice or salt to wake up the flavors.

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Frequently Asked Questions

→ What’s the easiest gluten-free option?

Swap out the pasta for a gluten-free version you like. Follow the rest of the steps the same way.

→ Can I include a protein with this meal?

Definitely! Grilled chicken, shrimp, or crispy tofu would make great additions to balance the flavors.

→ What’s a good replacement for truffle oil?

If you’re out of truffle oil, go with good olive oil instead, or just skip it—still tastes great.

→ Is this dish okay to prep in advance?

Sure! Rinse the pasta and peas in cold water to stop cooking, store them separately, and mix in lemon, olive oil, and spices just before eating.

→ Any tips for storing leftovers?

Keep it in a sealed container in the fridge for up to two days. Add extra seasoning before serving again.