Fresh Spring Pea and Mint Pasta (Printable)

Refreshing pasta with peas, mint, and lemon vinaigrette

# What You Need:

→ 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the peas during the last 2 minutes of cooking. Drain and rinse under cold water to stop cooking.
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 cheese, sprinkle crumbled feta over the salad and toss lightly. Taste and adjust seasoning as needed.
06 - Chill the salad for 15 to 30 minutes before serving to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, making it perfect for when you want something impressive without the stress.
  • The lemon vinaigrette is bright enough to make frozen peas taste like they were picked that morning.
  • You can prep it ahead, and it actually tastes better the next day as the flavors get cozy with each other.
02 -
  • Don't skip the cold water rinse after draining, or the pasta will keep cooking in residual heat and turn to mush.
  • The vinaigrette needs time to work its magic on the warm pasta, so don't make this and serve it immediately or it'll taste flat and separate.
  • Tear the mint by hand rather than cutting it if you can, because a knife bruises the leaves and turns them dark and bitter.
03 -
  • Use a microplane to zest the lemon, and zest before juicing so your hands aren't slippery and you get every speck of fragrant oils.
  • If you don't have spring onions, use the white and light green parts of regular scallions, or slice red onion paper-thin and soak it in cold water for a few minutes to mellow it.
  • Taste the vinaigrette on its own before adding it to the salad, so you know exactly what you're building and can adjust before everything is mixed.
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