Peas Mint Truffle Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of pea shoots, baby spinach, or arugula
02 -
5 thinly sliced scallions
03 -
3-4 cups of crisp, fresh peas
04 -
340g of your favorite pasta
05 -
1 finely minced shallot
→ Herbs & Seasonings
06 -
1 teaspoon of salt (add more if needed)
07 -
Zest from two fresh lemons
08 -
1/2 teaspoon of ground white or black pepper
09 -
1 cup of chopped Italian parsley
10 -
1 cup of mint, roughly chopped
11 -
60ml of freshly squeezed lemon juice
→ Oils & Garnishes
12 -
Goat cheese crumbles (optional for serving)
13 -
1 tablespoon of truffle oil
14 -
120ml high-quality olive oil
# Instructions:
01 -
Follow the instructions on your pasta package, boiling it in salty water until done to your liking.
02 -
Toss the peas into the boiling pasta water a minute before the pasta finishes, just long enough to brighten their color.
03 -
As the pasta cooks, dice the shallot very finely, and chop up the parsley, mint, and scallions. Grate the zest off two lemons and squeeze out 60ml of juice.
04 -
Once your pasta and peas are drained, put them in a big bowl. Pour in the olive oil and lemon juice right away, then sprinkle in some salt and pepper.
05 -
Stir in the pea shoots, diced shallots, scallions, parsley, mint, and grated lemon zest to evenly coat everything.
06 -
Give it a taste test and tweak the salt and lemony flavor if needed. Let it sit a few minutes so the pasta absorbs the flavors, then check and adjust again.
07 -
Right before serving, drizzle the truffle oil on top for a fragrant touch.
# Notes:
01 -
Don’t skimp on salting the water—it lays the foundation for your dish’s flavor.
02 -
Give the seasoned pasta a few minutes to soak everything up, then taste again before serving.