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
Scale
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 1/2 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 3/4 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
