Spring Pea and Mint Pasta Salad
A vibrant pasta salad packed with fresh peas, mint, and a drizzle of truffle oil, perfect for a light meal or side dish.
Equipment
- Large pot
- Colander
- Large Bowl
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 12 ounces pasta any shape
- 3 – 4 cups fresh peas or frozen (450 - 600 grams)
- 5 scallions thinly sliced
- 1 shallot very finely diced
- 1 cup fresh mint chopped
- 1 cup Italian parsley chopped
- ½ cup olive oil high quality
- 2 lemons zest and 1/4 cup (60 milliliters) juice
- 2 cups fresh pea shoots, or baby spinach or arugula
- 1 teaspoon salt , plus more to taste
- ½ teaspoon white pepper or black
- 1 tablespoon truffle oil preferably white
- goat cheese Optional - crumbles
Instructions
- Start by boiling water and cooking your pasta until it is just al dente, according to package instructions. It should be tender but still have a little bite to it. Keep an eye on the clock to avoid mushy pasta.
- Once the pasta is ready, toss in your peas for a quick blanching session. They should turn a bright green and smell fresh and sweet. Drain them immediately to prevent overcooking, and then run them under cold water to stop the cooking process.
- In a pan, heat some olive oil and toss in the shallots and scallions. Gently sauté until they are fragrant and just starting to soften. Avoid burning them for the best flavor, which adds depth to your salad.
- In a large bowl, combine your cooked pasta, blanched peas, mint, parsley, and pea shoots. The mixture should feel light and vibrant as you mix. Enjoy the lovely herbal aroma wafting up!
- Now, drizzle in your high-quality olive oil, lemon zest, and juice, along with the salt and pepper. It should look glossy and inviting. Remember to taste as you go to avoid it being too salty or tangy.
- Finish with a splash of truffle oil for that luxurious touch. The aroma will be great! Just a little bit goes a long way, so do not pour too much in all at once.
- If you are feeling it, sprinkle on some goat cheese crumbles just before serving. They will add a creamy component that ties everything together!
- You can either let the salad chill in the fridge for a bit or serve it straight away. If chilling, the flavors meld beautifully. When serving right away, ensure it looks fresh and colorful; it should feel refreshing to eat!
Notes
Store in an airtight container in the refrigerator for 3-4 days. Do not use canned peas; fresh or frozen peas are best. Use high-quality olive oil for better flavor. Use sea salt and freshly cracked pepper to enhance the taste. Rinse pasta and peas in cold water if making a chilled salad. Add toasted nuts like pine nuts for extra texture. This salad is best served chilled or at room temperature. Reheat the pasta gently if you prefer it warm, but ensure it is not overcooked.