Spring Pea and Mint Fettuccine – Bright, Creamy, and Fresh

Spring brings sweeter peas, soft herbs, and lighter meals that still feel comforting. This fettuccine hits all the right notes: creamy without being heavy, simple yet full of flavor, and ready in under 30 minutes. The mix of sweet peas, fresh mint, and lemon makes the pasta feel lively and clean.

A pinch of chili and a shower of Parmesan keep it grounded. It’s the kind of weeknight dish that tastes like a small celebration.

Why This Recipe Works

Fresh mint and peas are natural partners. The mint lifts the sweetness of the peas and keeps the cream sauce from feeling rich.

Lemon zest and juice cut through the dairy and brighten every bite.

Cooking the peas briefly preserves their snap and color. Blending a portion of the peas with cream and Parmesan builds a silky sauce without a ton of butter. Tossing the pasta with a little reserved cooking water makes the sauce cling to the fettuccine, so every strand is glossy and well-coated.

A touch of garlic and chili flakes adds warmth, while basil (optional) rounds out the herbiness.

The result is a bowl that’s light, balanced, and satisfying.

Ingredients

• 12 oz (340 g) fettuccine
• 2 cups peas, fresh or frozen
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 1/4 tsp red pepper flakes (optional, adjust to taste)
• 1/2 cup heavy cream (or half-and-half for lighter)
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1 lemon, zested and juiced
• 1/2 cup fresh mint leaves, loosely packed, finely chopped
• 1/4 cup fresh basil, finely chopped (optional)
• Salt and freshly ground black pepper
• 1/2 cup reserved pasta cooking water (as needed)
• Extra-virgin olive oil, for finishing

Instructions

1. Boil the pasta: Bring a large pot of well-salted water to a boil. Cook the fettuccine until just shy of al dente. Reserve about 1 cup of the cooking water, then drain.
2. Blanch the peas: If using fresh peas, add them to the pasta water during the last 2 minutes of cooking; if using frozen peas, add them during the last 1 minute.

   Scoop out 1/2 cup of the peas and set aside for blending; leave the rest with the pasta.

3. Sauté the aromatics: In a large skillet over medium heat, warm the olive oil and butter. Add the garlic and red pepper flakes. Cook 30–60 seconds until fragrant, but not browned.
4. Create the pea-cream base: In a blender or with an immersion blender, combine the reserved 1/2 cup peas, cream, 1/4 cup of the reserved pasta water, and half of the Parmesan.

   Blend until smooth and pale green.

5. Build the sauce: Pour the pea-cream mixture into the skillet with the garlic. Stir over medium-low heat until it gently simmers. Add lemon zest and a squeeze of lemon juice.

   Season with salt and black pepper.

6. Toss the pasta: Add the drained fettuccine and the remaining peas to the skillet. Toss to coat, adding splashes of pasta water as needed until the sauce loosens and clings. Stir in the remaining Parmesan.
7. Finish with herbs: Fold in the chopped mint and basil (if using).

   Taste and adjust with more lemon juice, salt, or pepper. The flavor should be bright, creamy, and balanced.

8. Serve: Divide among warm bowls. Top with extra Parmesan, a drizzle of extra-virgin olive oil, and a crack of black pepper.

   Serve immediately.

How to Store

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Add a splash of water or cream when reheating to loosen the sauce. Reheat gently over low heat on the stovetop or in the microwave in short bursts, stirring between intervals.

This pasta doesn’t freeze well due to the dairy-based sauce and the delicate herbs.

For best results, make only what you plan to enjoy within a few days.

Health Benefits

• Peas are nutrient-dense: They offer fiber, plant-based protein, vitamin C, vitamin K, and folate, which support digestion, immunity, and bone health.
• Fresh herbs add antioxidants: Mint and basil bring phytonutrients that may help reduce oxidative stress and aid digestion.
• Balanced indulgence: The sauce uses cream for silkiness, but it’s tempered by peas and lemon. You can lighten it with half-and-half or use whole milk in a pinch.
• Customizable carbs: Swap in whole-wheat or high-fiber pasta to increase satiety and add extra micronutrients.

What Not to Do

• Don’t overcook the peas: They turn dull and mushy. Aim for tender-crisp and bright green.
• Don’t skip the pasta water: It helps emulsify the sauce so it coats the fettuccine rather than pooling.
• Don’t overheat the cream: Boiling can cause separation.

  Keep the sauce at a gentle simmer.

• Don’t add herbs too early: Mint can lose its fragrance with prolonged heat. Fold it in at the end.
• Don’t go heavy on lemon juice at once: Start with a small squeeze and build. You want brightness, not sourness.

Recipe Variations

• Lighter and Brighter: Use half-and-half instead of cream.

  Add extra lemon zest and a handful of arugula at the end for peppery bite.

• Spring Vegetable Medley: Toss in blanched asparagus tips or sautéed zucchini rounds with the peas.
• Protein Boost: Add flaked poached salmon, grilled shrimp, crispy pancetta, or torn rotisserie chicken.
• Vegan Option: Swap cream for a silky oat or cashew cream, and use nutritional yeast or vegan Parmesan. Finish with a generous drizzle of good olive oil.
• Gluten-Free: Choose a sturdy gluten-free fettuccine and monitor cook time closely to avoid mushiness.
• Herb Swap: Replace basil with chives or flat-leaf parsley if that’s what you have. Keep the mint—it’s the star.
• Extra Heat: Stir in a spoonful of Calabrian chili paste or add more red pepper flakes.

FAQ

Can I use dried mint?

Fresh mint is best here.

Dried mint tastes flatter and more medicinal, which can overpower the sauce. If you must, use a very small pinch and add more fresh basil or parsley to balance.

What kind of peas should I buy?

Frozen sweet peas are reliable and convenient. If you find fresh shelled peas in season, they’re fantastic—just cook them an extra minute or two until tender.

Can I make it without cream?

Yes.

Use half-and-half, whole milk thickened with a little pasta water and Parmesan, or a smooth cashew cream. The sauce will be slightly less rich but still satisfying.

How do I keep the sauce from getting grainy?

Use freshly grated Parmesan, not pre-shredded, and melt it off the heat or over low heat. High heat can cause the cheese to clump.

Adding it gradually while tossing with pasta helps it emulsify.

What’s the best pasta shape if I don’t have fettuccine?

Tagliatelle, linguine, or even short shapes like orecchiette or farfalle work. Just adjust the amount of sauce with pasta water so it coats evenly.

Can I prep anything ahead?

Yes. Grate the cheese, zest the lemon, and chop the herbs a few hours ahead.

Store herbs wrapped in a slightly damp paper towel in the fridge to keep them fresh.

Is this dish kid-friendly?

Often, yes. Skip the chili flakes for milder heat, and blend more of the peas into the sauce for a smoother texture that kids tend to like.

Wrapping Up

Spring Pea and Mint Fettuccine is bright, creamy, and surprisingly simple. With a few pantry staples and fresh herbs, you get a dinner that feels special without extra effort.

Keep the peas tender, finish with mint and lemon, and use pasta water to bring it all together. It’s an easy win for a weeknight or a laid-back weekend meal—fresh, green, and full of life.