Pasta with Peas, Lemon, Basil, and Mint Recipe
A simple yet flavorful pasta dish featuring tender peas, fresh herbs, lemon, and Parmesan cheese. This recipe combines sautéed onions and garlic with mashed and whole peas to create a vibrant sauce tossed with al dente pasta, finished with fresh basil, mint, and a hint of red pepper flakes for a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta and Peas
- 1 pound small pasta shape, like Gigli or Orecchiette
- 2 cups frozen peas or one package fresh peas
- 1 tablespoon salt (for boiling water)
Sauce and Seasoning
- 2 tablespoons butter (or reserved bacon fat for smoky flavor)
- 3 tablespoons olive oil
- 1 medium spring onion, diced (or regular yellow onion)
- 4 cloves garlic, minced
- Zest of 1 organic lemon or 1/4 preserved lemon, minced
- Juice of one lemon
- 1 cup fresh grated Parmesan cheese (plus extra for serving)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes
- 1 cup reserved pasta water (or 1/2 cup pasta water and 1/2 cup chicken bone broth)
- 1 generous handful each of fresh basil and fresh mint, chiffonade
Instructions
- Blanch the Peas: Bring a large pot of water to boil and add 1 tablespoon of salt. Add peas and blanch for 2 minutes. Use a slotted spoon to remove peas and immediately run under cold water to halt cooking. Divide peas into two separate bowls and set aside.
- Cook the Pasta: Add pasta to the same pot of boiling water and cook according to the package directions until al dente.
- Prepare the Sauce Base: While pasta cooks, heat butter or bacon fat and olive oil in a skillet over medium heat. Add the diced onion and sauté for about 7 minutes until translucent and fragrant. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Mash Peas and Combine: Take one bowl of the blanched peas and mash them roughly with a fork. Add these mashed peas to the skillet with onions and garlic. Stir in lemon juice, lemon zest or preserved lemon, grated Parmesan cheese, salt, pepper, and red pepper flakes. Combine all ingredients well to meld flavors.
- Mix Pasta with Sauce: Once pasta is al dente, drain it, reserving 1 cup of pasta cooking water (or half pasta water and half chicken bone broth). Add pasta and reserved liquid to the skillet, carefully tossing to coat the pasta with the sauce. Remove from heat.
- Finish and Serve: Gently fold in the remaining whole peas. Sprinkle additional Parmesan cheese on top along with fresh chiffonade of mint and basil. Serve immediately while warm.
Notes
- Using bacon fat instead of butter adds a smoky depth to the dish.
- Reserved pasta water helps to create a silky sauce that clings to the pasta.
- Fresh herbs like basil and mint add brightness and freshness at the finish.
- Preserved lemon can be substituted for fresh lemon zest for a more intense citrus flavor.
- Chicken bone broth is optional but adds extra flavor and nutrients.
- Adjust red pepper flakes based on preferred spice level.
- This dish pairs well with a crisp white wine or light salad.
