Spring pasta with peas and mint is a fresh and light pasta. It’s delicious served cold or warm and is perfect for a spring or summer BBQ, picnic, or potluck.
Spring pasta with peas and mint is quick and easy to make and uses simple fresh ingredients. Aside from pantry staples like oil, salt, and pepper, this recipe only requires 6 ingredients. It’s full of seasonal peas, vibrant mint, sweet shallot and a healthy amount of salty parmesan cheese. It can also easily be made vegan by skipping the parmesan cheese.
This is a perfect as a main dish when craving a big bowl of pasta or as a side paired with chicken or fish. It’s been in regular rotation in our house and my 10 month old son even approves!
Ingredients + Variations
You will need just a few simple ingredients and about 20 minutes to get this delicious pasta on your table.
- Peas – Fresh peas are delicious in this recipe. If you can’t find fresh, use frozen peas instead.
- Mint – Fresh mint is best here so don’t substitute.
- Shallot – Shallot is mild and adds a subtle flavor. If you don’t have a shallot use red onion.
- Pasta – De Cecco Cavatappi is the perfect corkscrew pasta for this recipe. But any short pasta will work here like penne, rigatoni, bowtie or fusilli.
- Cheese: Substitute parmesan with 2-4 tablespoons of goat cheese for a creamier sauce, or leave the cheese out all together to make this recipe vegan.
Tips and Tricks
This pasta only requires a few ingredients so make sure they are of good quality and that your pasta is cooked perfectly.
- Cook the pasta al dente according to the package directions or until your preferred doneness.
- Try finishing the pasta with a drizzle of olive oil. Graza “Drizzle” is a delicious option.
Storage
This pasta is delicious served hot or cold and can be made ahead of time. It will keep in the fridge in a sealed container for 2-3 days and still taste great.
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Spring pasta with peas and mint
- Total Time: 20
- Yield: 8 1x
- Diet: Vegetarian
Description
Spring pasta with peas and mint is a fresh and light meal. It’s delicious served cold or warm and is perfect for a spring or summer BBQ, picnic, or potluck.
Ingredients
1lb box of Cavatappi pasta (corkscrew pasta)
2 cups of fresh shelled spring peas
½ cup whole mint leaves
¼ cup mint leaves, finely minced
1 small shallot, finely diced
1 tablespoon lemon zest
Juice of 1 lemon
1 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 cup freshly grated parmesan cheese
Salt and pepper to taste
Instructions
-
Fill a large pot of water and 1 tablespoon of salt. Bring to a boil over high heat.
- Add peas to boiling water and cook for 1-2 minutes or until peas rise to the top of the water. Remove peas with a slotted spoon and add to a small bowl. Set aside.
- Bring water back to a boil and add pasta. Cook pasta until just al dente. Drain and reserve ½ cup of pasta water.
- Heat butter and olive oil in a saute pan over medium heat until butter is melted. Add shallot and cook for about 1-2 minutes, until just translucent. Add 1 cup of peas and ¼ cup of finely chopped mint leaves. Using the back of a spoon, give peas a quick mash to gently break up some of them.
- To finish pasta, add cooked pasta and remaining 1 cup of peas. Add ¾ cup of parmesan cheese and a few splashes of the reserved pasta water, stirring to create a light sauce. Season with salt and pepper to taste.
- To serve, garnish with remaining mint leaves and parmesan cheese. Serve warm or store in the fridge until ready to eat.
- Prep Time: 5
- Cook Time: 15
- Category: Pasta
I made this with some peas from the farmers market and it was delicious. Ill make it again with goat cheese.
This is perfect for pea season! I may toss a dollop of cream fraiche in to make it a little creamier!
I prefer lighter sauces and this was perfect. I’ll probably eat this all year with frozen peas.