Minty Lemon Pasta (Print Version)
# Ingredients:
01 -
12 oz of your favorite pasta
02 -
3 to 4 cups of fresh peas
03 -
5 scallions, sliced thin
04 -
One finely chopped shallot
05 -
One cup each of fresh mint and Italian parsley, chopped
06 -
Half a cup of olive oil
07 -
Zest of 2 lemons and about 1/4 cup of their juice
08 -
2 cups of pea shoots, spinach, or arugula
09 -
1 tsp salt, more if needed
10 -
1/2 tsp ground white or black pepper
11 -
1 tbsp of white truffle oil for extra flavor
12 -
Optional: a sprinkle of goat cheese
# Instructions:
01 -
Follow the cooking instructions on the package and boil the pasta in plenty of salted water until just tender.
02 -
If you're serving it warm, toss the peas into the pot for the last minute of pasta cooking to blanch them.
03 -
As the pasta cooks, get everything ready. Slice the scallions, dice the shallot, chop up the mint and parsley, and zest the lemons. Squeeze out about 1/4 cup of their juice.
04 -
Once cooked, drain the pasta and peas and move them to a big bowl. Mix in some olive oil, a splash of lemon juice, and sprinkle with salt and pepper.
05 -
Add the greens, scallions, shallots, lemon zest, and herbs to the pasta. Stir everything together until well coated.
06 -
Taste it. If it needs more salt or lemon, adjust now. Let the flavors blend for a bit, then check the taste again before serving.
07 -
Before serving, drizzle a bit of truffle oil over everything and dig in.
08 -
If turning this into a cold salad, run the peas and pasta under very cold water to cool them. Add the goat cheese last and season right before serving.
# Notes:
01 -
Give the pasta a quick taste while it cooks. It absorbs salt and lemon easily, so season thoughtfully.
02 -
For a pasta salad, cool the pasta and peas right away to keep their color vibrant.