Pea and Mint Pasta is one of those dishes that feels both comforting and light at the same time. It comes together quickly, tastes fresh, and uses simple ingredients you can find anywhere. Sweet peas, cool mint, and a touch of lemon turn a humble bowl of pasta into something special.
It’s easy enough for a weeknight, but fresh and pretty enough to serve to friends. If you like meals that feel effortless but deliver big flavor, this one’s for you.
Why This Recipe Works
The magic here is in the balance of flavors and textures. The sweetness of peas pairs perfectly with the bright, herbal note of mint.
A little lemon juice and zest cut through the richness, while olive oil and Parmesan bring it all together. Puréed peas make a silky sauce that clings to the pasta, and whole peas add pop and texture. The result is a sauce that tastes fresh, creamy (without cream), and deeply satisfying.
What You’ll Need
- Pasta: Short shapes like orecchiette, shells, or fusilli hold the sauce well.
Spaghetti or linguine also work.
- Frozen peas: Reliable, sweet, and available year-round. Fresh peas are great if you have them.
- Fresh mint: Spearmint is ideal for its gentle, cooling flavor.
- Garlic: Two to three cloves for aroma and depth.
- Lemon: Zest and juice add brightness.
- Extra-virgin olive oil: For body and flavor.
- Parmesan cheese: Finely grated, for saltiness and umami. Pecorino works too, but use a bit less.
- Butter (optional): A tablespoon or two for extra silkiness.
- Red pepper flakes (optional): For a gentle kick.
- Fresh basil (optional): A few leaves add another layer of freshness.
- Salt and black pepper: To season the water and the sauce.
Instructions
- Boil the pasta. Bring a large pot of well-salted water to a rolling boil.
Cook the pasta until just shy of al dente. Reserve about 1.5 cups of pasta water before draining.
- Blanch the peas. In the last 2–3 minutes of the pasta cooking time, add 2 cups of frozen peas to the pot. This warms and sweetens them without losing color.
Use a slotted spoon to scoop out half the peas and set aside.
- Sauté the aromatics. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add minced garlic (2–3 cloves) and a pinch of red pepper flakes. Cook for 30–60 seconds until fragrant, not browned.
- Make the pea purée. Add the remaining peas to the skillet with 1/2 cup pasta water.
Transfer to a blender (or use an immersion blender) with most of the mint leaves (about 1/2 cup, loosely packed), lemon zest, a squeeze of lemon juice, 2 tablespoons olive oil, and a small handful of Parmesan. Blend until very smooth. Season with salt and pepper.
If it’s too thick, loosen with more pasta water.
- Combine pasta and sauce. Return the purée to the skillet over low heat. Add the drained pasta and reserved whole peas. Toss gently, adding splashes of pasta water as needed to create a glossy sauce that coats every piece.
- Finish with richness. Stir in 1 tablespoon butter (optional) and more Parmesan.
Taste and adjust with salt, pepper, and lemon juice. If you want extra freshness, fold in a few torn basil leaves and more mint.
- Serve. Plate the pasta, top with a drizzle of olive oil, extra Parmesan, and a few mint leaves. Serve immediately.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
Add a splash of water or olive oil when reheating to loosen the sauce.
- Freezer: Not ideal for fully assembled pasta, as the mint can dull and the texture can suffer. If needed, freeze just the pea purée in a sealed container for up to 2 months.
- Reheating: Warm gently on the stove over low heat with a bit of water or broth. Microwave in short bursts, stirring in between to keep it creamy.
Why This is Good for You
Peas are rich in fiber, plant protein, and micronutrients like vitamin C, vitamin K, and folate.
They help keep you full and support steady energy. Mint aids digestion and adds flavor without extra calories. Olive oil provides heart-healthy fats, and lemon adds brightness with a dose of vitamin C.
Together, they make a meal that feels comforting without being heavy.
Pitfalls to Watch Out For
- Overcooking the pasta: It will keep cooking when tossed with the sauce. Aim for shy of al dente in the pot.
- Burning the garlic: Bitter garlic can overpower the fresh flavors. Keep the heat moderate and watch closely.
- Skipping the pasta water: The starch in that water is key for a silky sauce.
Reserve more than you think you need.
- Too much mint: Mint should be bright, not toothpaste-level strong. Start modest and add to taste.
- Flat flavor: If it tastes dull, add a pinch of salt and a squeeze of lemon. Acidity and seasoning wake everything up.
Alternatives
- Dairy-free: Skip the Parmesan and butter.
Add a spoonful of nutritional yeast for savoriness, and a splash of creamy oat milk to round out the sauce.
- Gluten-free: Use your favorite gluten-free pasta. Short shapes tend to hold up better than long strands.
- Protein boost: Add grilled chicken, seared shrimp, or a can of drained white beans. For a vegetarian option, toss in toasted pine nuts or almonds.
- Herb twist: Swap some mint for basil, parsley, or tarragon.
Each gives a different but complementary flavor.
- Creamy version: Stir in a splash of cream or mascarpone at the end for a richer finish.
- Zesty upgrade: Add capers or finely chopped preserved lemon for salty, citrusy pops.
- Extra greens: Fold in baby spinach or zucchini ribbons in the last minute of cooking.
FAQ
Can I use fresh peas instead of frozen?
Yes. Fresh peas are lovely when in season. Blanch them briefly until bright and tender, then follow the same steps.
You may need a minute less cooking time than frozen.
What pasta shape works best?
Short, ridged shapes like shells, orecchiette, or fusilli hold onto the pea purée nicely. That said, spaghetti or linguine are perfectly fine—just toss well so the sauce coats evenly.
Do I have to use a blender?
A blender gives the smoothest sauce. If you don’t have one, mash the peas with a potato masher or use an immersion blender for a chunkier, rustic texture.
It will still taste great.
How do I keep the sauce bright green?
Don’t overcook the peas, and blend them while still warm. Add the mint at the blending stage, not too early, and avoid simmering the purée for long after blending. A quick toss with the pasta is enough.
Can I make it ahead?
You can make the pea purée up to a day in advance and refrigerate it.
Boil fresh pasta when you’re ready to eat, then warm the purée gently with pasta water and toss together.
What if I don’t like mint?
Use basil or parsley for a softer herbal note. A small amount of tarragon brings a subtle anise flavor that pairs well with peas.
How do I adjust for kids?
Skip the red pepper flakes and go easy on the lemon at first. Let them add cheese on top.
The sweet peas and creamy texture usually win them over.
Is Parmesan necessary?
It adds depth and saltiness, but you can omit it for dairy-free. Taste and adjust with extra salt, a touch of miso paste, or nutritional yeast to bring back the umami.
Can I serve this cold?
Yes. Turn it into a pasta salad by loosening the sauce with olive oil and lemon, then chill.
Add chopped cucumbers, radishes, or feta for texture.
What wine pairs well with this?
A crisp white like Sauvignon Blanc, Pinot Grigio, or a dry Riesling complements the mint and lemon without overpowering the peas.
Wrapping Up
Pea and Mint Pasta is the kind of dish that turns a handful of simple ingredients into something bright and satisfying. It’s quick to make, flexible, and always feels fresh. Keep peas and mint on hand, and you’re never far from a comforting meal with a vibrant twist.
Whether it’s a weeknight dinner or a relaxed lunch with friends, this bowl delivers every time.
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