Pea Pasta with Mint, Truffle & Lemon
- 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
- 5scallions (thinly sliced)
- 1shallot (very finely diced)
- 1 cupchopped fresh mint
- 1 cupchopped Italian parsley
- ½ cupolive oil
- 2 unitslemons (zest and ¼ cup juice)
- 2 cupsfresh pea shoots, baby spinach or arugula
- 1 teaspoonsalt (plus more to taste)
- ½ teaspoonwhite pepper ((or black is OK))
- 1 tablespoontruffle oil (I prefer white)
- —Optional: goat cheese crumbles
Instructions
- 1
Boil pasta in a generous amount of salted water according to directions.
- 2
During the very last minute of cooking, if serving this as a warm entree, add the peas to the pasta and just lightly blanch.
- 3
While the pasta is cooking, prep the rest of the ingredients.
- 4
Chop the scallions, shallots, and herbs. Zest two lemons, and measure out ¼ cup lemon juice (you may need more).
- 5
Once the pasta is just about done, add the peas to the boiling pasta water and blanch for one minute, or just until bright green. Immediately drain, place pasta and peas in a large bowl, drizzle with olive oil, lemon juice and season with salt and pepper.
- 6
Toss in the pea shoots (or other greens) and add the scallions, shallot, herbs, and lemon zest. Stir to coat.
- 7
Taste, adjusting salt and lemon juice, adding more of both if necessary.
- 8
Drizzle with truffle oil and serve immediately.