Pea Pasta with Mint, Truffle & Lemon – A Bright, Elegant Spring Pasta Dish

If you’re dreaming of a pasta dish that’s light, refreshing, and bursting with green, seasonal flavor—this Pea Pasta with Mint, Truffle & Lemon is the one. Combining sweet fresh peas, delicate pea shoots, and a vibrant mix of mint, parsley, scallions, and lemon, this recipe delivers restaurant-level flavor with minimal effort. A drizzle of white truffle oil adds a luxurious earthy depth, while a touch of goat cheese crumbles (optional) provides creamy contrast. It’s the perfect pasta for spring and summer—bright, herbaceous, and totally unforgettable.

Produce
3 cups fresh peas (or frozen if out of season)
2 cups fresh pea shoots (lightly chopped)
1 cup fresh mint leaves (chopped)
1 cup Italian parsley (chopped)
5 scallions (thinly sliced)
1 shallot (finely diced)
2 lemons – zest and ¼ cup juice
Pasta & Grains
12 oz pasta (linguine, fettuccine, or short pasta like orecchiette)
Baking & Spices
1 teaspoon salt (plus more for pasta water)
½ teaspoon white pepper
Oils & Vinegars
½ cup olive oil (extra virgin)
1 tablespoon white truffle oil
Dairy
Goat cheese crumbles (optional, for topping)

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package directions.
Reserve ½ cup of pasta water, then drain and set pasta aside.

Step 2: Blanch the Peas

While pasta cooks, bring another small pot of water to a boil.
Blanch the fresh peas for 2 minutes until bright green and tender.
Drain and rinse under cold water to stop cooking.

Step 3: Make the Herb & Aromatic Base

In a large skillet over medium heat, warm ¼ cup olive oil.
Add the shallot and scallions, sauté for 3–4 minutes until soft and fragrant.
Stir in the parsley, mint, and pea shoots, cooking just until wilted (1–2 minutes).
Add in the blanched peas, lemon zest, and lemon juice.

Step 4: Toss Pasta with Sauce

Add cooked pasta to the skillet with the veggie-herb mixture.
Pour in remaining ¼ cup olive oil, reserved pasta water, salt, and white pepper.
Toss everything gently until well-coated and warmed through.

Step 5: Finish with Truffle Oil & Cheese

Drizzle white truffle oil over the pasta and gently toss.
Plate and top with goat cheese crumbles, extra herbs, or lemon zest if desired.

Variations
1. Add Protein
Add grilled shrimp, chicken, or seared scallops for a more filling meal.

2. Vegan Version
Skip the goat cheese or use a vegan alternative—the dish is naturally dairy-light.

3. Nutty Crunch
Top with toasted pine nuts or crushed pistachios for extra texture.

4. Creamier Sauce
Blend a portion of the peas with a splash of pasta water and olive oil to create a silky green sauce base.

Storage & Reheating
Storage:
Store in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat gently in a skillet with a splash of olive oil or pasta water to loosen it up.

Avoid the microwave if using truffle oil—it’s best freshly added after reheating.

10 Frequently Asked Questions
1. Can I use frozen peas?
Yes! Frozen peas work great—just thaw and blanch as directed.

2. What pasta shape works best?
Short shapes like orecchiette or fusilli hold the sauce well, but linguine or fettuccine are great too.

3. Is truffle oil necessary?
It’s optional but highly recommended. A small amount adds rich, earthy depth.

4. Can I make it ahead?
Yes, but it’s best fresh. If prepping ahead, cook the pasta and peas, and store separately from the herbs and oil.

5. How can I make it more lemony?
Add more zest or a squeeze of lemon juice just before serving.

6. Can I add cream or cheese to the sauce?
Yes, stir in a bit of heavy cream or Parmesan for a richer flavor.

7. Can I serve it cold as a pasta salad?
Absolutely—makes a beautiful spring pasta salad! Just chill and drizzle with fresh lemon juice and truffle oil before serving.

8. What wine pairs well with this dish?
Try a crisp white like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay.

9. Can I substitute pea shoots?
Use baby spinach, arugula, or microgreens as alternatives.

10. What can I use instead of goat cheese?
Try feta, Parmesan, or ricotta salata for a similar tangy or salty bite.

Conclusion
This Pea Pasta with Mint, Truffle & Lemon is a beautiful celebration of springtime flavors—fresh, herbaceous, citrusy, and elevated with a hint of truffle. Whether served warm or chilled, it’s a dish that’s sure to impress with its simple elegance and vibrant green color.

Perfect

Pea Pasta with Mint, Truffle & Lemon – A Bright, Elegant Spring Pasta Dish