Fresh Spring Pea Mint Pasta (Printable Version)

Refreshing pasta with sweet peas, fresh mint, and tangy lemon dressing. Ready in 25 minutes.

# Ingredient List:

→ Pasta

01 - 9 oz small pasta such as farfalle, orecchiette, or penne

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 small cucumber, diced
04 - 3 spring onions, thinly sliced

→ Herbs

05 - 1/3 cup fresh mint leaves, chopped
06 - 1/4 cup fresh flat-leaf parsley, chopped

→ Cheese

07 - 1.75 oz feta cheese, crumbled (optional)

→ Lemon Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tablespoons extra-virgin olive oil
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, finely minced
13 - Salt and freshly ground black pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the peas. Drain and rinse under cold water to stop the cooking process.
02 - In a large mixing bowl, combine the cooled pasta and peas with the cucumber, spring onions, mint, and parsley.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the pasta salad and toss gently to coat all ingredients evenly.
05 - If using feta, sprinkle the crumbled cheese over the salad and toss lightly. Taste and adjust seasoning as needed.
06 - Refrigerate for 15 to 30 minutes before serving to allow flavors to meld and develop.

# Expert Advice:

01 -
  • It tastes like spring in a bowl, with that perfect balance of sweet peas and sharp lemon that makes your mouth wake up.
  • You can throw it together in less than thirty minutes, which means last-minute dinner plans or potluck invitations stop being stressful.
  • Leftovers actually taste better the next day as the flavors get to know each other in the fridge.
02 -
  • Cooling the pasta completely before dressing it makes the difference between a salad that looks sad by the next day and one that still tastes fresh and bright.
  • Don't dress it more than a few hours ahead or the pasta will absorb all the vinaigrette and taste dry—dress it just before serving or no more than a few hours before.
03 -
  • Make the vinaigrette in a jar with a tight lid and shake it vigorously instead of whisking—it emulsifies faster and you can taste it as you go, adjusting the lemon or oil as needed.
  • Reserve a handful of fresh mint to add right before serving so it stays bright green and aromatic instead of getting dark and tired.
Go Back