Save This vibrant spring pasta dish featuring tender pea shoots, sweet peas, and a refreshing drizzle of homemade mint oil has become my signature dish for celebrating the arrival of warmer weather. The combination of delicate pea shoots with the aromatic mint oil creates a pasta experience that feels both luxurious and light.
I first created this dish when my garden produced an abundance of pea shoots and mint one spring. What began as a simple way to use my harvest has evolved into the meal I most look forward to making when the first signs of spring appear.
Ingredients
- Fresh pea shoots: provide a delicate sweetness and beautiful texture. Look for bright green, crisp shoots at farmers markets or specialty grocers.
- Fresh or frozen peas: offer sweet bursts of flavor. Fresh spring peas are ideal but high quality frozen work wonderfully year round.
- Shallot: adds a mild onion flavor that complements the delicate peas. Choose firm shallots with no soft spots.
- Fresh mint leaves: create the aromatic oil that defines this dish. Select bright green leaves with no browning.
- Quality pasta: forms the base of the dish. Choose a long pasta like linguine to catch the silky sauce.
- Parmesan cheese: adds a salty umami note. Opt for freshly grated rather than pre packaged for best flavor.
- Lemon zest: brightens the entire dish. Use organic lemons when possible for zesting.
- Butter: creates richness in the sauce. European style butter with higher fat content elevates the dish.
Instructions
- Boil the Pasta:
- Fill a large pot with water and add a generous tablespoon of kosher salt. Bring to a rolling boil before adding your pasta. Cook according to package directions until perfectly al dente with just a slight resistance when bitten. Before draining, scoop out about 150ml of the starchy cooking water which will help create a silky sauce later. Drain the pasta but do not rinse it as the starch helps the sauce adhere.
- Create the Mint Oil:
- Gather fresh mint leaves ensuring they are clean and completely dry. Place them in a blender or food processor with 60ml of your best quality extra virgin olive oil and a pinch of flaky sea salt. Blend until completely smooth and the oil has taken on a vibrant green color. Strain the mixture through a fine mesh sieve pressing gently to extract all the oil while leaving behind any plant solids. This creates a smooth aromatic oil that can be misted or drizzled over the finished dish.
- Prepare the Sauce Base:
- In a large skillet over medium heat melt the butter along with olive oil until it begins to foam slightly. Add the finely chopped shallot and cook for two full minutes stirring occasionally until they become translucent but not browned. Add the minced garlic and cook for just 30 seconds until fragrant being careful not to let it brown which would create bitterness.
- Cook the Vegetables:
- Add the peas to the skillet with the aromatics. If using fresh peas they will need about 3 minutes to become tender while maintaining their bright color. For frozen peas cook until they are completely heated through about 2 minutes. The key is maintaining their vibrant green color. Next add the delicate pea shoots and cook for just one minute until they begin to wilt but still maintain some structure.
- Combine and Finish:
- Add the drained hot pasta directly to the skillet with the vegetables. Pour in about half of the reserved pasta water and use tongs to toss everything together. The starchy water will combine with the butter and oil to create a light silky sauce that clings to the pasta. If the mixture seems dry add more pasta water a little at a time. Finish with fresh lemon zest scattered over the pasta and toss once more. Taste and adjust seasoning with salt and freshly ground black pepper.
- Serve and Garnish:
- Divide the pasta among warmed plates twirling it into neat nests. Spray or drizzle the mint oil generously over each portion watching as it creates beautiful green droplets across the dish. Finish with a generous sprinkle of freshly grated Parmesan if desired and serve immediately while the pasta is still hot and the pea shoots maintain their slight crunch.
Save The mint oil is truly the secret weapon in this recipe. I keep extra in a small bottle in my refrigerator for up to a week and use it on everything from grilled vegetables to simple salads. The first time I served this pasta to friends they were amazed by how something so simple could taste so complex and fresh.
Storage Tips
This pasta is best enjoyed immediately after preparation when the pea shoots are still vibrant and the sauce is perfectly silky. However if you find yourself with leftovers store them in an airtight container in the refrigerator for up to 2 days.
When reheating add a splash of water to a skillet and gently warm the pasta over medium low heat. The pea shoots will have wilted further but the flavor will still be lovely. Add a fresh drizzle of mint oil just before serving to revive the aromatic quality.
The mint oil itself can be stored separately in a small jar or bottle in the refrigerator for up to one week. The oil may solidify slightly when cold simply allow it to come to room temperature before using.
Seasonal Adaptations
Spring Version Use the freshest peas and pea shoots available and enhance with other spring vegetables like asparagus tips or fava beans.
Summer Adaptation Substitute basil for mint in the aromatic oil and add halved cherry tomatoes to the pasta for a summer variation.
Fall Variation Replace pea shoots with baby spinach and add toasted walnuts for a heartier autumn version of this versatile dish.
Serving Suggestions
This pasta makes a beautiful light main course when served with a simple side salad dressed with lemon vinaigrette. For a more substantial meal pair it with garlic rubbed crostini or a light vegetable soup as a starter.
For wine pairing I recommend a crisp Sauvignon Blanc or Pinot Grigio which complements the fresh herbaceous notes in the dish without overwhelming the delicate pea shoots.
This dish is particularly lovely served outdoors on a warm spring evening when the aromatic mint oil can truly be appreciated in the fresh air.
Save This pasta is best enjoyed immediately after preparation when the pea shoots are still vibrant and the sauce is perfectly silky.
Recipe FAQ
- → What type of pasta works best?
Spaghetti or linguine capture the light sauce beautifully, though penne or fettuccine can also be used for a slightly heartier bite.
- → Can I use frozen peas instead of fresh?
Yes, frozen peas are a convenient alternative and still provide sweetness and vibrant color. Just cook until heated through.
- → Is the mint oil mist essential?
The mint oil adds a unique aromatic finish, but it can be drizzled instead if you don't have a spray bottle. Fresh mint flavor truly elevates the dish.
- → How can I make this dish vegan?
Substitute butter and Parmesan with plant-based alternatives, and skip dairy entirely if preferred. The result remains creamy and flavorful.
- → What wines pair well?
A crisp Sauvignon Blanc or dry white wine pairs perfectly, enhancing the fresh and herbaceous notes of the dish.
- → Can I prepare mint oil in advance?
Absolutely. Mint oil can be made ahead and stored in the refrigerator for up to 3 days.