Go Back

Pea, Mint, + White Truffle Pasta

What you need

  • 1 pound penne pasta (I buy fresh pasta from Bristol Farms)
  • 1 bag frozen peas
  • Handful of arugula
  • 1 shallot, diced
  • 3-5 scallions, sliced thin
  • 1 cup Italian parsley, roughly chopped
  • 1 cup mint, roughly chopped
  • 2 lemons, zested & juiced
  • 1/4 cup olive oil
  • Salt + pepper
  • White truffle oil
  • Goat cheese

What to do

  • Boil water for your pasta. While the water is heating up, chop the mint, parsley, scallions, and shallot.
  • Once the water is boiling add your pasta. When the pasta is about 1 minute away from being done, add the peas to the pot for 2 minutes.
  • Strain and place into a large bowl.
  • Pour the olive oil over the pasta & peas.
  • Add the lemon zest & juice & arugula. Mix.
  • Add the scallions, shallot, parsley, & mint. Mix.
  • Season with salt & pepper. Drizzle as much truffle oil as you like.
  • Top it off with goat cheese crumbles.
  • Serve hot & when eating leftover eat cold.