Pea Shoot Pasta Mint Oil (Printable)

Tender pea shoots, sweet peas, and mint oil create a light, aromatic pasta for lunch or dinner.

# Components:

→ Pasta

01 - 350 grams dried spaghetti or linguine
02 - 1 tablespoon kosher salt (for pasta water)

→ Vegetables and Greens

03 - 100 grams fresh pea shoots, washed
04 - 150 grams fresh or frozen peas
05 - 1 small shallot, finely chopped
06 - 2 garlic cloves, minced
07 - 30 grams unsalted butter
08 - 2 tablespoons extra-virgin olive oil

→ Mint Oil

09 - 20 grams fresh mint leaves
10 - 60 milliliters extra-virgin olive oil
11 - 1/4 teaspoon flaky sea salt

→ Garnish

12 - 40 grams grated Parmesan cheese (optional)
13 - Freshly ground black pepper
14 - Zest of 1 lemon

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, following package directions. Reserve 150 milliliters of the starchy pasta water before draining. Set aside.
02 - In a blender or food processor, combine fresh mint leaves, 60 milliliters of extra-virgin olive oil, and 1/4 teaspoon of flaky sea salt. Process until smooth. Strain the mixture through a fine-mesh sieve, discarding the solids. Transfer the infused oil to a small spray bottle or keep it ready for drizzling.
03 - In a large skillet over medium heat, melt the unsalted butter with 2 tablespoons of extra-virgin olive oil. Add the finely chopped shallot and sauté for 2 minutes until softened. Introduce the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the peas to the skillet and sauté for 2 to 3 minutes until heated through (if using frozen peas). Stir in the pea shoots and cook for 1 minute, just until they begin to wilt.
05 - Add the drained pasta to the skillet. Incorporate half of the reserved pasta water and toss vigorously to coat the pasta. Gradually add more pasta water as needed to create a glossy, cohesive sauce that clings to the strands.
06 - Remove the skillet from the heat. Stir in the lemon zest and toss once more. Season to taste with salt and freshly ground black pepper.
07 - Portion the pasta onto individual plates. Finish each serving with a generous mist of the mint oil or a careful drizzle. Garnish with grated Parmesan cheese, if desired, and an extra grind of black pepper.

# Expert Advice:

01 -
  • Ready in just 30 minutes for a quick weeknight dinner
  • Uses seasonal spring ingredients at their peak freshness
  • Creates an elegant dish with minimal effort
  • The mint oil adds an unexpected aromatic element
02 -
  • High in vitamin C and fiber from the fresh peas and pea shoots
  • Can be prepared in advance up to the final assembly step
  • Perfect showcase for seasonal spring produce
  • Makes an impressive yet simple dinner party main course
03 -
  • For the most vibrant mint oil use a high powered blender rather than a food processor for the smoothest puree. Straining through a coffee filter rather than a mesh sieve will remove even more plant particles for a truly clear oil.
  • When cooking the pea shoots timing is everything. One minute is usually perfect they should just begin to wilt but maintain some texture. Overcooking will cause them to become stringy and lose their delicate flavor.
  • The pasta water is an essential ingredient not an afterthought. The starchy liquid creates the perfect silky sauce when combined with the butter and oil so be sure to reserve enough before draining your pasta.

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