Welcome warm weather with this Spring Pea Pasta with Lemon and Mint. Filled with fresh flavors like lemon zest, mint, spinach and green onions, this pasta salad is great as a refreshing side dish or plant-based meal.
Spring Pea Pasta with Lemon and Mint
1 lb. pasta (or gluten free pasta for gluten free)
1 (16 oz.) bag frozen peas, thawed
½ cup olive oil
Zest and juice from 1 lemon
2 cups spinach
5 green onions, thinly sliced
1 shallot, minced
1 pkg. fresh mint, chopped
1 tsp. salt
½ tsp. white (or black) pepper
Goat or feta cheese, optional
- Cook pasta according to package directions
- During the last minute of cooking, add the peas to the pasta to just lightly blanch. Drain and place pasta and peas in a large bowl. Drizzle with olive oil and lemon juice.
- Stir in lemon zest, spinach, green onions, minced shallot and mint.
- Season with salt and pepper. Top with optional goat cheese and serve.
Yield: 4 servings
*Per Serving: Calories 360, Total Fat 15g (Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 320mg, Total Carbohydrate 50g (Dietary Fiber 9g, Sugars 6g), Protein 13g, Vitamin A 40%, Vitamin C 35%, Calcium 6%, Iron 20%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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