Summer Pasta With Peas Mint Recipes

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SUMMER PASTA WITH PEAS & MINT



Summer Pasta With Peas & Mint image

This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal.

Provided by Sarah_Jayne

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

14 ounces spaghetti
8 ounces frozen peas
3 tablespoons olive oil
1 dash lemon juice
1 tablespoon coarse grain mustard
1/2 ounce mint, fresh, roughly chopped

Steps:

  • Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
  • Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
  • Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
  • Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.

PASTA WITH PEAS AND MINT



Pasta with Peas and Mint image

Other than snap peas, you could use Chinese pea pods or pea shoots or the wonderful frozen green pea, they all taste great.

Provided by IslandGirl

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups sugar snap peas
1/2 lb dried capellini
1 clove garlic, minced
2 tablespoons butter or 2 tablespoons olive oil
1 tablespoon lemon, zest of
4 teaspoons lemon juice
1/3 cup slivered fresh mint leaves
1/2 cup creme fraiche or 1/2 cup sour cream

Steps:

  • In a 5 quart pan, bring 2 or 3 quarts water to a boil.
  • Clean stem ends and strings from peas.
  • Rinse and drain.
  • When water boils, add pasta, pushing it down into the water.
  • Cook until almost tender to bite, about 3 minutes.
  • Add peas and cook until they turn bright green, about 2 minutes.
  • Drain peas and pasta through a colander.
  • In a large pan, combine garlic and butter over high heat, stirring until butter melts.
  • Add peas and pasta and mix until pasta stops sizzling, about 1 minute.
  • Add about 2 t.
  • of the lemon zest, 2 T.
  • of the lemon juice, and about 1 T.
  • of the mint to the pan, mix.
  • Serve the pasta mix in wide pasta bowls, swirling to make a well in the center.
  • Spoon creme fraiche into the centre of the bowls and sprinkle with remining peel, mint, and juice.
  • Add salt and fresh ground pepper to taste.

Nutrition Facts : Calories 391.5, Fat 17.8, SaturatedFat 10.7, Cholesterol 56, Sodium 56.6, Carbohydrate 49.6, Fiber 4.2, Sugar 2.2, Protein 9.4

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