There’s something so soul-stirring about the first signs of spring. The days get a little longer, the breeze carries a subtle sweetness, and everything starts to bloom again. That fresh, green energy inspired this light yet luxurious Spring Pea Pasta with Truffle Oil, Lemon, and Mint. It’s the kind of dish that feels like a reward for making it through winter — bright, fresh, and just indulgent enough.
This pasta has become a personal springtime ritual in my kitchen. It’s what I reach for when I’m craving something quick and comforting, but still elegant enough to feel special. Every bite is a celebration of the season’s bounty — sweet peas, fragrant herbs, zingy lemon zest, and a whisper of truffle oil to make it all sing. It’s the kind of dish you can throw together on a weeknight, but it’s also fancy enough to serve when you’re hosting a casual spring dinner with friends out on the patio.
Let me walk you through how to make it, step by step — you’re going to love how easy and satisfying this one is.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in under 30 minutes — perfect for a last-minute dinner idea.
- Bursting with Flavor: Fresh herbs, lemon, and truffle oil bring vibrant flavors to a simple pasta.
- Seasonal and Fresh: A wonderful way to enjoy spring peas when they’re at their peak.
- Versatile: Works beautifully with fresh or frozen peas, and can be made vegan or gluten-free with simple swaps.
- Elegant but Effortless: A showstopper dish that feels fancy without the fuss.
Ingredients You’ll Need:
- 12 ounces pasta (penne, orecchiette, or your favorite shape)
- 1 tablespoon olive oil
- ½ cup chopped shallots
- 3 garlic cloves, finely minced
- 2 cups fresh or frozen peas
- Zest from 1 lemon
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- ¼ cup chopped fresh mint
- ¼ cup chopped Italian parsley
- 1 tablespoon truffle oil (or to taste)
- ½ cup grated Parmesan cheese (or a dairy-free version)
How to Make Spring Pea Pasta with Truffle Oil, Lemon, and Mint:
Step-by-Step Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, be sure to reserve about a cup of pasta water — this will help us build a luscious sauce later on. Drain the pasta and set it aside.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until softened and translucent — about 3 to 4 minutes. Then toss in the garlic and cook for just another minute or two, until fragrant. Keep the heat gentle so you don’t brown the garlic.
Step 3: Add the Peas and Lemon Zest
Add the peas to the skillet — if they’re fresh, just cook them until bright green and tender. If using frozen peas, no need to thaw — they’ll only take a few minutes to cook through. Stir in the lemon zest, salt, and pepper, and give it all a good toss.
Step 4: Combine Pasta and Sauce
Add the drained pasta to the skillet with the pea mixture. Slowly stir in some of the reserved pasta water, just enough to loosen everything and create a silky coating over the pasta. Don’t be afraid to add a bit more pasta water if it looks too dry.
Step 5: Add Herbs and Cheese
Turn off the heat, and stir in the chopped mint and parsley. Sprinkle in the Parmesan cheese and toss everything together until the cheese melts into the sauce. Taste and adjust seasoning as needed — a little more salt, pepper, or lemon zest can really brighten things up.
Step 6: Finish with Truffle Oil
Drizzle the truffle oil over the warm pasta just before serving. A little goes a long way here — start with a tablespoon and add more if you like. The truffle oil brings this dish into restaurant-level territory with almost no effort.
Helpful Tips:
- Pasta Shape Matters: Short pasta shapes like orecchiette or penne are great for catching the peas and herbs in every bite.
- Go Easy on the Truffle Oil: It’s strong, so start small — you can always add more.
- No Fresh Herbs? Dried can work in a pinch, but the freshness of mint and parsley really makes this dish pop.
- Vegan Swap: Use nutritional yeast or your favorite dairy-free Parmesan alternative.
- Make it Creamy: Stir in a spoonful of mascarpone or a dairy-free cashew cream if you want a slightly richer finish.
Details:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian (can be made vegan or gluten-free)
Notes:
This recipe is all about balance — bright lemon, earthy truffle oil, sweet peas, and herby freshness. Don’t skip the lemon zest or mint — they truly lift the entire dish. And remember, the best pasta dishes are often the simplest. Let the ingredients shine.
Nutritional Information: (Estimated per serving)
- Calories: ~400
- Protein: ~15g
- Carbohydrates: ~55g
- Fat: ~12g
- Fiber: ~6g
- Sugar: ~5g
Frequently Asked Questions:
Can I make this ahead of time?
You can prep everything ahead and combine just before serving. Truffle oil is best added fresh for the most aroma.
Can I freeze leftovers?
This pasta is best enjoyed fresh. Freezing can dull the flavors, especially the herbs. If you must freeze, store in an airtight container and reheat gently.
Can I use other vegetables?
Absolutely! Try asparagus tips, snap peas, or even baby spinach for a twist.
Storage Instructions:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen up the sauce. Avoid microwaving if you can — it tends to mute the delicate truffle and herb flavors.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Creamy Lemon Ricotta Pasta
- Cheddar Ranch Chicken Burgers
- Blackberry Balsamic Chicken Salad
- Cucumber Feta Salad
Conclusion
This Spring Pea Pasta with Truffle Oil, Lemon, and Mint is a love letter to spring. It’s simple yet elegant, vibrant yet comforting — the kind of dish that makes you pause and savor the moment. Whether you’re enjoying it with a glass of iced tea on the porch or sharing it with friends on a sunny afternoon, it brings a little joy to the table.
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Spring Pea Pasta with Truffle Oil, Lemon, and Mint
Description
There’s something so soul-stirring about the first signs of spring. The days get a little longer, the breeze carries a subtle sweetness, and everything starts to bloom again. That fresh, green energy inspired this light yet luxurious Spring Pea Pasta with Truffle Oil, Lemon, and Mint. It’s the kind of dish that feels like a reward for making it through winter — bright, fresh, and just indulgent enough.
This pasta has become a personal springtime ritual in my kitchen. It’s what I reach for when I’m craving something quick and comforting, but still elegant enough to feel special. Every bite is a celebration of the season’s bounty — sweet peas, fragrant herbs, zingy lemon zest, and a whisper of truffle oil to make it all sing. It’s the kind of dish you can throw together on a weeknight, but it’s also fancy enough to serve when you’re hosting a casual spring dinner with friends out on the patio.
Let me walk you through how to make it, step by step — you’re going to love how easy and satisfying this one is.
Ingredients
12 ounces pasta (penne, orecchiette, or your favorite shape)
1 tablespoon olive oil
½ cup chopped shallots
3 garlic cloves, finely minced
2 cups fresh or frozen peas
Zest from 1 lemon
1 teaspoon salt (more to taste)
½ teaspoon black pepper
¼ cup chopped fresh mint
¼ cup chopped Italian parsley
1 tablespoon truffle oil (or to taste)
½ cup grated Parmesan cheese (or a dairy-free version)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, be sure to reserve about a cup of pasta water — this will help us build a luscious sauce later on. Drain the pasta and set it aside.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until softened and translucent — about 3 to 4 minutes. Then toss in the garlic and cook for just another minute or two, until fragrant. Keep the heat gentle so you don’t brown the garlic.
Step 3: Add the Peas and Lemon Zest
Add the peas to the skillet — if they’re fresh, just cook them until bright green and tender. If using frozen peas, no need to thaw — they’ll only take a few minutes to cook through. Stir in the lemon zest, salt, and pepper, and give it all a good toss.
Step 4: Combine Pasta and Sauce
Add the drained pasta to the skillet with the pea mixture. Slowly stir in some of the reserved pasta water, just enough to loosen everything and create a silky coating over the pasta. Don’t be afraid to add a bit more pasta water if it looks too dry.
Step 5: Add Herbs and Cheese
Turn off the heat, and stir in the chopped mint and parsley. Sprinkle in the Parmesan cheese and toss everything together until the cheese melts into the sauce. Taste and adjust seasoning as needed — a little more salt, pepper, or lemon zest can really brighten things up.
Step 6: Finish with Truffle Oil
Drizzle the truffle oil over the warm pasta just before serving. A little goes a long way here — start with a tablespoon and add more if you like. The truffle oil brings this dish into restaurant-level territory with almost no effort.
Notes
This recipe is all about balance — bright lemon, earthy truffle oil, sweet peas, and herby freshness. Don’t skip the lemon zest or mint — they truly lift the entire dish. And remember, the best pasta dishes are often the simplest. Let the ingredients shine.