Pea Pasta with Mint, Truffle, and Lemon is a fresh and vibrant dish that brings together the sweetness of peas, the bright zing of lemon, and the earthy richness of truffle. This pasta feels light but special, with a burst of mint that makes every bite lively and refreshing.
I love making this recipe when I want something that’s simple yet feels a bit fancy. The green peas give just the right touch of sweetness while the mint adds a fresh twist. I always make sure to add a little truffle oil at the end—it’s like a secret ingredient that makes everyone ask for the recipe. The lemon brightens it all up and keeps the flavors balanced, so it never feels heavy.
One of my favorite ways to serve this pea pasta is just as it is, with a sprinkle of parmesan on top and some crusty bread on the side. It feels perfect for a cozy lunch or a light dinner, and it’s also great for sharing with friends because it’s both comforting and a little bit different. I find that it’s a dish people really enjoy because it’s fresh, flavorful, and easy to make any night of the week.
Key Ingredients & Substitutions
Pasta: Casarecce is great because its twists hold sauce well, but any short pasta like penne or rotini works fine. Choose whole wheat for extra fiber or gluten-free if needed.
Peas: Fresh peas give a sweet snap, but frozen peas are a convenient and tasty alternative. Just add them near the end of cooking.
Mint: Fresh mint adds brightness and freshness. If you don’t have mint, basil or parsley can be good alternatives with a different but fresh flavor.
Lemon: Both zest and juice brighten the dish. If you don’t have fresh lemons, a splash of white wine vinegar can add some tang.
Truffle Oil: Use sparingly to avoid overpowering the dish. If you don’t have truffle oil, a drizzle of good olive oil with a pinch of garlic powder adds nice depth.
Cheese: Parmesan adds nuttiness and umami. Pecorino Romano is a sharper substitute. Ricotta or cream cheese dollops add creaminess but are optional.
How Do I Get the Perfect Texture and Flavor from the Onion and Peas?
Cooking the onions and peas just right keeps their texture and taste fresh. Here’s how:
- Heat butter and olive oil gently so onions soften but stay slightly crunchy, about 2-3 minutes. Avoid browning or burning.
- Add peas in the last few minutes of pasta boiling to keep their bright color and snap.
- Reserve some pasta water—it helps make the sauce silky when mixed with butter, cheese, and truffle oil.
- Toss everything quickly but gently to combine flavors without crushing the peas or onions.
These steps keep your pasta light, fresh, and full of flavor.
Equipment You’ll Need
- Large pot – I like it because it makes cooking pasta and peas easy and quick with plenty of space.
- Salad strainer or colander – helps drain pasta and peas together without spills.
- Large skillet or pan – perfect for sautéing onions and mixing everything to combine flavors evenly.
- Wooden spoon or tongs – allows gentle tossing without breaking the pasta or crushing peas.
- Measuring spoons and zester – keeps track of truffle oil, lemon zest, and other ingredients for accurate flavor.
Flavor Variations & Add-Ins
- Try adding cooked shrimp or scallops to make it more filling and flavorful.
- Swap mint for basil or parsley for a different fresh herb profile.
- Use ricotta or mascarpone instead of Parmesan for a creamier texture.
- Sprinkle with crushed red pepper flakes if you like a little heat to contrast the freshness.
Pea Pasta with Mint, Truffle, and Lemon
Ingredients You’ll Need:
- 12 oz (340 g) casarecce or any short pasta
- 1 cup fresh or frozen peas
- 1/2 cup fresh mint leaves, roughly chopped
- 1 lemon (zested and juiced)
- 1 small red onion or white onion, thinly sliced into rings
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp unsalted butter
- 2 tbsp olive oil (preferably extra virgin)
- 1 tsp truffle oil (or to taste)
- Salt and freshly ground black pepper, to taste
- Optional: a few dollops of ricotta or cream cheese for garnish
Time You’ll Need
This dish takes about 20-25 minutes from start to finish. Most time is for boiling the pasta and peas while you prepare the onions and other ingredients. It’s a quick and fresh pasta perfect for a speedy yet special meal!
Step-by-Step Instructions
1. Cook Pasta and Peas:
Bring a large pot of salted water to a boil. Add your pasta and cook following the package directions until al dente. In the last 2-3 minutes of cooking, add the peas so they cook briefly and stay bright and tender. Save about 1 cup of the cooking water, then drain the pasta and peas together.
2. Sauté the Onion:
While the pasta cooks, heat the butter and olive oil in a large pan over medium heat. Once the butter melts and starts to sizzle, add the sliced onion rings. Cook gently for 2-3 minutes, until they soften but still have a little crunch.
3. Combine Pasta Mixture:
Add the drained pasta and peas into the skillet with the onions. Toss everything gently to mix well. Stir in the lemon zest, lemon juice, chopped mint leaves, and half of the Parmesan cheese.
4. Add Flavor and Finish:
Drizzle the truffle oil over your pasta. Add a splash of the reserved pasta water to loosen the sauce, tossing to coat the noodles evenly. Taste and season generously with salt and freshly ground black pepper.
5. Serve and Garnish:
Plate your pasta right away. Sprinkle with the remaining Parmesan cheese and extra mint leaves. Add dollops of ricotta or cream cheese if you like for extra creaminess. For a special touch, finish with a light drizzle of truffle oil and an extra twist of black pepper.
Enjoy your fresh and flavorful Pea Pasta with Mint, Truffle, and Lemon!
Can I Use Frozen Peas Instead of Fresh Peas?
Yes! Frozen peas work perfectly in this recipe. Just add them to the boiling pasta water during the last 2-3 minutes of cooking to heat through and keep their bright color.
What’s the Best Way to Store Leftovers?
Store any leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of pasta water or olive oil to refresh the sauce.
Can I Substitute the Truffle Oil?
If you don’t have truffle oil, you can use a drizzle of good-quality extra virgin olive oil with a pinch of garlic powder or a small amount of finely grated garlic for an aromatic touch.
Is There a Dairy-Free Version?
Yes! Simply omit the Parmesan cheese and ricotta. You can add nutritional yeast for a cheesy flavor if you like, and use olive oil or a dairy-free butter substitute to sauté the onions.
