Pea Pasta Mint Lemon (Print Version)
# Ingredients:
01 -
3–4 cups of fresh peas
02 -
12 ounces of pasta
03 -
5 thinly sliced scallions
04 -
1 shallot, minced very finely
05 -
1 cup of freshly chopped parsley
06 -
1 cup of mint, finely chopped
07 -
A half cup of olive oil
08 -
Zest from 2 lemons plus 1/4 cup of their juice
09 -
A teaspoon of salt, with extra if needed
10 -
1/2 teaspoon of white or black pepper
11 -
1 tablespoon of truffle oil, white
12 -
2 cups of arugula, baby spinach, or pea shoots
13 -
Goat cheese crumbles, if you feel like it
# Instructions:
01 -
Get a big pot of water boiling, salt it well, and cook your pasta according to the package instructions.
02 -
When there's about a minute left on your pasta, toss the peas into the pot to give them a quick blanch if you're planning to serve this warm.
03 -
While the pasta's bubbling, grab your scallions, shallot, and herbs, and chop 'em up. Zest the lemons and squeeze out a quarter cup of juice.
04 -
Strain both your pasta and peas. Move them to a big bowl. Pour the olive oil and lemon juice over and give it a good stir. Add salt and pepper, and mix well.
05 -
Work in your greens of choice (arugula, spinach, or shoots), along with the scallions, shallot, and lemon zest. Mix it all up to coat.
06 -
Taste it and decide if you'd like a little more salt or lemon juice. Let everything sit a bit, taste again, and adjust as needed.
07 -
Pour that truffle oil over the top right before digging in.
08 -
For pasta salad, rinse the pasta and peas with cold water right after cooking. Hold off on the goat cheese till just before it's served, and check seasoning again at the last moment.
# Notes:
01 -
Check the flavor after a bit—pasta soaks in salt and lemon, and you might need to adjust.
02 -
For a salad, cool the pasta and peas down quickly to keep the greens looking bright and fresh.