Go Back
Pea pasta with fresh mint and truffle oil served in a bowl with lemon zest on a wooden table.
Alyssa

Pea Pasta with Mint, Truffle & Lemon

Pea Pasta with lemon, mint and truffle oil - keep it vegan or add goat cheese. Serve warm as an entree, or chill and serve as a salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 people
Course: Main Dish
Cuisine: Italian
Calories: 341
Ingredients Method Notes

Ingredients
  

  • 12 ounces pasta
  • 3-4 cups fresh peas
  • 5 units scallions, thinly sliced
  • 1 unit shallot, very finely diced
  • 1 cup chopped fresh mint
  • 1 cup chopped Italian parsley
  • ½ cup olive oil
  • 2 units lemons – zest and juice
  • 2 cups fresh pea shoots, baby spinach or arugula
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon white or black pepper
  • 1 tablespoon truffle oil
  • Optional- goat cheese crumbles

Method
 

  1. Boil pasta in salted water according to directions.
  2. During the last minute of cooking, if serving warm, add peas to the pasta to lightly blanch.
  3. While the pasta is cooking, prep the remaining ingredients.
  4. Chop scallions, shallots, and herbs. Zest lemons and measure out lemon juice.
  5. Once pasta is done, add peas and blanch for one minute until bright green. Drain and place in a large bowl.
  6. Drizzle with olive oil, lemon juice, and season with salt and pepper.
  7. Toss in pea shoots (or greens) and add scallions, shallots, herbs and lemon zest.
  8. Adjust salt and lemon juice to taste, then drizzle with truffle oil and serve immediately.

Notes

Serve warm or chill for a salad version.