Light spring pasta tossed with sweet peas, fresh mint, garlic, lemon juice, olive oil, and Parmesan. A simple vegetarian dinner ready in 35 minutes.

Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This spring pasta is all about sweet, tender peas and fragrant fresh mint, brought together with good olive oil and a squeeze of lemon. It is fresh, easy, and tastes like the season, ideal for a warm evening when you want something light on the table fast.

Ingredients

  • 300 g (10 oz) pasta (spaghetti or penne)
  • 200 g (7 oz) fresh peas (frozen peas work too)
  • 20 g (about 1 cup) fresh mint leaves
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Ground black pepper, to taste
  • 50 g (1/2 cup) Parmesan cheese, grated

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to the package directions. Drain, reserving 1 cup of the pasta water.
  2. While the pasta cooks, heat the olive oil in a skillet over medium heat and sauté the garlic until fragrant.
  3. Add the peas and cook for about 3 minutes until tender.
  4. Add the drained pasta to the skillet along with the lemon juice and a splash of pasta water, and toss to combine.
  5. Stir in the mint and Parmesan, season with salt and pepper, toss once more, and serve.

Tips

  • A pinch of red pepper flakes adds a pleasant kick.
  • Use fresh mint rather than dried; it is what makes the dish taste so bright.

Nutrition

Calories: about 400 per serving | Protein: 12 g | Carbs: 60 g | Fat: 14 g

pastaspringvegetarianpeasmint

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