Pea Pasta with Mint, Truffle & Lemon Recipe
Pea Pasta with lemon, mint and truffle oil - keep it vegan or add goat cheese. Serve warm as an entree, or chill and serve as a salad...either way it's delicious.
How to Make the Best Pea Pasta with Mint, Truffle & Lemon
This pea pasta with mint, truffle and lemon is a celebration of spring flavors in one elegant bowl. Fresh peas, fragrant herbs, and a drizzle of luxurious truffle oil come together to create a dish that’s light yet deeply satisfying. Whether you’re hosting a dinner party or looking for a quick weeknight meal, this recipe delivers restaurant-quality results with minimal effort.
The beauty of this pasta lies in its versatility. Serve it warm straight from the pot as a main course, or let it chill in the refrigerator and enjoy it as a refreshing pasta salad. The bright lemon zest and fresh mint keep everything tasting vibrant, while the truffle oil adds that unmistakable earthy elegance that makes every bite feel special.
Keep it completely vegan by skipping the cheese, or add creamy goat cheese crumbles for an extra layer of richness. The combination of textures—tender pasta, sweet peas, and peppery pea shoots—makes this dish as beautiful as it is delicious.
Pea Pasta with Mint, Truffle & Lemon
Pea Pasta with lemon, mint and truffle oil - keep it vegan or add goat cheese. Serve warm as an entree, or chill and serve as a salad...either way it's delicious.
Ingredients
Pasta
Herb Dressing
Optional Toppings
Instructions
Prepare the Pasta
- Boil pasta in a generous amount of salted water according to directions.
- While the pasta is cooking, prep the rest of the ingredients. Chop the scallions, shallots and herbs. Zest two lemons, and measure out ¼ cup lemon juice.
- During the very last minute of cooking, add the peas to the pasta and just lightly blanch until bright green.
- Immediately drain, place pasta and peas in large bowl, drizzle with olive oil, lemon juice and season with salt and pepper.
Finish and Serve
- Toss in the pea shoots (or other greens) and add the scallions, shallot, herbs and lemon zest. Stir to coat.
- Taste, adjusting salt and lemon juice, adding more of both if necessary. Sometimes pasta takes a while to absorb the salt and lemon—so make sure to taste again after a few minutes.
- Drizzle with truffle oil and serve immediately. Top with goat cheese crumbles if desired.
Notes
- For a cold pasta salad, blanch the peas separately and rinse under cold water to stop cooking. Toss with chilled pasta.
- If your pasta water wasn't well salted, you may need to add more salt at the end.
- White truffle oil has a more delicate flavor than black truffle oil, but either works well.
