Description
This Spring Pea Pasta with Truffle Oil, Lemon & Mint is the ultimate spring-inspired pasta salad. Bursting with fresh herbs, sweet peas, and zesty lemon, it’s tossed in a silky olive oil dressing and finished with earthy truffle oil. Serve it warm or chilled, with optional goat cheese for added creaminess. It’s a quick, vegetarian dish that can easily be made vegan. Perfect for weeknights, picnics, or elegant gatherings.
Ingredients
- 12 ounces short pasta (fusilli, rotini, or cavatappi)
- 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 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
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente.
- One minute before pasta is done, add peas to the boiling water. Drain together once peas are bright green.
- In a large bowl, whisk olive oil, lemon juice, zest, salt, and pepper.
- Add warm pasta and peas to the bowl. Toss to coat.
- Stir in scallions, shallot, mint, parsley, and greens.
- Drizzle truffle oil over the top and gently toss again.
- If using goat cheese, sprinkle over before serving.
- Taste and adjust seasoning with salt or lemon juice.
Notes
- To make vegan: omit goat cheese or substitute with plant-based cheese.
- For added protein, try grilled chicken, shrimp,.
- Add texture with toasted pine nuts or slivered almonds.
- Baby spinach or arugula can replace pea shoots.
- Serve warm or chilled depending on the occasion.
