In My Kitchen: Sweet Pea and Mint Pasta Toss [VEGAN]

Mint is such an underutilized ingredient. I’ve started including it in my pasta dishes and let me tell you, it’s a game-changer.

This Sweet Pea and Mint Pasta Toss is an easy way to try out the trend.

You’ll need:

  • 1 16 oz box dry pasta – penne, fusilli, rotini, etc.
  • 1 pound fresh sugar snap peas
  • 1 cup frozen green peas, thawed (optional)
  • 1 cup fresh mint, finely chopped
  • 1/2 cup fresh lemon juice
  • 1 shallot, minced
  • 1 cup olive oil
  • 1/4 cup parsley, minced
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package directions.
  2. Cut sugar snap peas in half length-wise. Add sugar snap peas to boiling water during last few minutes of cooking time.
  3. In a small bowl, stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, Dijon mustard, salt and pepper.
  4. Mix pasta, sugar snap peas, peas (optional) and lemon vinaigrette dressing in a large bowl; serve. Add additional freshly ground pepper to taste, and / or freshly shaved Parmesan cheese.

Source: Southern Living

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