RecipeCastle

Pea Pasta with Mint, Truffle & Lemon: A Fresh Spring Delight

Pea Pasta with Mint, Truffle & Lemon: A Fresh Spring Delight
Prep
15 min
Cook
10 min
Total
25 min
Serves
8
Calories
341 kcal
Carbs
40.60 g

Ingredients

  • 12 ouncespasta
  • 3-4 cupsfresh peas
  • 5 unitsscallions, thinly sliced
  • 1 unitshallot, very finely diced
  • 1 cupchopped fresh mint
  • 1 cupchopped Italian parsley
  • ½ cupolive oil
  • 2 unitslemons – zest and juice
  • 2 cupsfresh pea shoots, baby spinach or arugula
  • 1 teaspoonsalt, plus more to taste
  • ½ teaspoonwhite or black pepper
  • 1 tablespoontruffle oil
  • —Optional- goat cheese crumbles

Instructions

  1. 1

    Boil pasta in salted water according to directions.

  2. 2

    During the last minute of cooking, if serving warm, add peas to the pasta to lightly blanch.

  3. 3

    While the pasta is cooking, prep the remaining ingredients.

  4. 4

    Chop scallions, shallots, and herbs. Zest lemons and measure out lemon juice.

  5. 5

    Once pasta is done, add peas and blanch for one minute until bright green. Drain and place in a large bowl.

  6. 6

    Drizzle with olive oil, lemon juice, and season with salt and pepper.

  7. 7

    Toss in pea shoots (or greens) and add scallions, shallots, herbs and lemon zest.

  8. 8

    Adjust salt and lemon juice to taste, then drizzle with truffle oil and serve immediately.