As the weather heats up, our suppers are becoming lighter. This English peas pasta recipe is brightened with hints of mint and lemon. For summer we want refreshing so we buy fresh on the herbs, pasta and peas. However, we often call on this ’emergency’ recipe and substitute with frozen peas and dried pasta as we have these ingredients in our pantry, most times. If we don’t have fresh mint, we just omit it from the recipe as the dried version pales in comparison. Fresh English peas give an extra bouncy pop than frozen. English peas come in big pods that are easy for the Itty Bitty Foodies to shell. Even 2 year old Googie gets into the prep work. Aside from a quick an great tasting meal, it’s also fun for the whole family to make this English peas pasta with lemon and mint.
1/3 lb of fresh English peas (yields about 1 cup when shelled)
1 packet of your favorite pasta (use fresh pasta where possible)
1/3 cup fresh mint leaves, finely chopped
2 tbs EVOO
1 clove garlic, minced
1 tbs melted butter (use EVOO if you prefer)
2 tbs lemon juice
Salt & pepper to taste
Shredded Parmesan cheese (optional)
In a large pot, boil water and follow instructions in cooking your pasta. In a glass bowl, gently whisk melted butter. lemon juice, mint, salt and pepper till combined. In a separate pot, heat up 2 tablespoons of EVOO over medium high heat. Add in minced garlic and stir till fragrant but not browned. Turn down heat to low and add in peas and stir for a few minutes till the peas are cooked. Add in pasta and stir in the butter mixture and combine well. Top with Parmesan cheese.
Variation: Frozen artichoke hearts also work well with this recipe.
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Till our next Happy Meal!