This Spring Pea Pasta is a vibrant, herbaceous dish that brings together the sweetness of peas, the brightness of lemon, and the earthy depth of truffle oil. I love how it captures the essence of spring in every bite. Whether I serve it warm as a comforting main or chilled as a refreshing salad, it’s always a hit. The optional goat cheese adds a creamy tang, but it’s just as delightful without for a vegan-friendly option.

Spring Pea Pasta with Truffle Oil, Lemon & Mint

Why You’ll Love This Recipe

Versatile Serving Options: I can enjoy it warm for a cozy meal or chilled for a light, refreshing salad.
Fresh Spring Flavors: The combination of peas, mint, and lemon zest makes it taste like spring on a plate.
Quick & Easy: I can have this dish ready in under 30 minutes, making it perfect for busy weeknights or impromptu gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta (short, twisty shapes like fusilli or rotini work well)
3–4 cups fresh or frozen English peas
5 scallions, thinly sliced
1 shallot, finely diced
1 cup chopped fresh mint
1 cup chopped Italian parsley
½ cup extra virgin olive oil
Zest and ¼ cup juice from 2 lemons
2 cups fresh pea shoots, baby spinach, or arugula
1 teaspoon salt, plus more to taste
½ teaspoon white or black pepper
1 tablespoon white truffle oil
Optional: goat cheese crumbles

Directions

Cook the Pasta: I bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
Blanch the Peas: About a minute before the pasta is done, I add the peas to the boiling water. Once they’re bright green, I drain the pasta and peas together.
Prepare the Dressing: In a large bowl, I combine the olive oil, lemon juice, lemon zest, salt, and pepper.
Combine Ingredients: I add the drained pasta and peas to the bowl, tossing them with the dressing. Then, I mix in the scallions, shallot, mint, parsley, and pea shoots or greens.
Finish the Dish: I drizzle the truffle oil over the pasta and toss everything gently to combine. If I’m using goat cheese, I sprinkle it on top just before serving.
Taste and Adjust: I taste the pasta and adjust the seasoning with more salt or lemon juice if needed.

Servings and Timing

Servings: This recipe serves approximately 8 people.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Vegan Version: I simply omit the goat cheese or use a plant-based alternative.
Add Protein: For a heartier meal, I sometimes add grilled chicken, shrimp.
Nutty Twist: Toasted pine nuts or slivered almonds add a delightful crunch.
Different Greens: If I can’t find pea shoots, baby spinach or arugula make great substitutes.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: If serving warm, I gently reheat the pasta on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce. For a chilled salad, I let it sit at room temperature for a few minutes before serving.

FAQs

What type of pasta works best for this recipe?

I prefer short, twisty pasta shapes like fusilli, rotini, or cavatappi. They hold the dressing well and provide a satisfying texture.

Can I use frozen peas instead of fresh?

Absolutely. I often use frozen peas when fresh ones aren’t available. I just make sure to blanch them briefly to retain their bright color and sweetness.

Is truffle oil necessary?

While truffle oil adds a unique depth of flavor, the dish is still delicious without it. If I don’t have truffle oil, I sometimes use a drizzle of high-quality olive oil as a substitute.

How can I make this dish ahead of time?

I prepare all the components separately and combine them just before serving. If I’m serving it chilled, I mix everything together and refrigerate it until ready to serve, adjusting the seasoning as needed.

What can I serve alongside this pasta?

This pasta pairs well with a simple green salad, crusty bread, or grilled proteins like chicken or fish for a complete meal.

Conclusion

This Spring Pea Pasta with Truffle Oil, Lemon & Mint is a celebration of fresh, seasonal ingredients. Its versatility and vibrant flavors make it a favorite in my kitchen. Whether I’m hosting a dinner party or looking for a quick weeknight meal, this dish never disappoints.