Spring Mint and Pea Pasta with Lemon and Parmesan

This spring pasta pairs fresh mint with tender green peas, brightened with lemon and finished with a shower of Parmesan. It is light, fragrant and full of the flavors of the season, and it comes together in about half an hour.

Ingredients

• 300 g (10 oz) pasta, such as spaghetti or linguine
• 50 g (about 1 cup, packed) fresh mint leaves
• 200 g (1 1/3 cups) green peas, fresh or frozen
• 1 lemon, juiced
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 50 g (1/2 cup) grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
2. Heat the olive oil in a large pan over medium heat. Add the garlic and cook until fragrant. Add the peas and saute for about 3 minutes until tender.
3. Add the cooked pasta to the pan along with a splash of the reserved pasta water and toss to combine.
4. Stir in the mint leaves and lemon juice, season with salt and black pepper, and toss for another 1 to 2 minutes.
5. Remove from the heat, sprinkle with the grated Parmesan, toss well and serve.

Tips

• Add a pinch of crushed red pepper flakes for a gentle kick.
• If you do not have fresh mint, dried mint will work, but use much less.

Nutrition

Calories: about 400 per serving | Protein: 15 g | Carbs: 60 g | Fat: 12 g