Pea Pasta with Mint, Truffle, and Lemon is a fresh and bright dish that brings together sweet peas, zesty lemon, fragrant mint, and just a touch of luxurious truffle. The pasta is coated in a light sauce that feels refreshing but also a little special with the truffle aroma. It’s simple but feels like a treat for your taste buds.
I love making this recipe on a sunny spring day when fresh peas are in season. The mint adds such a clean and cool twist, and the lemon juice wakes everything up with its zing. A little bit of truffle oil or shaved truffle makes it feel fancy without too much fuss—perfect when I want something easy but different from the usual pasta night.
My favorite way to enjoy this dish is with just a sprinkle of Parmesan on top and a side of crusty bread to soak up any leftovers. It’s light enough to have for lunch, but tasty enough to serve when friends come over. Every time I make it, people ask for the recipe, and I think it’s because it’s both comforting and a little exciting at the same time.
Key Ingredients & Substitutions
Pasta: Trofie is perfect here for its small, twisted shape that holds sauce well. If you can’t find trofie, short pasta like penne, fusilli, or cavatappi work great too.
Peas: Fresh peas add a sweet pop, but frozen peas are a good shortcut and still tasty. Just add them a bit earlier when boiling.
Truffle Oil: This gives the dish its earthy aroma. If truffle oil isn’t available or is too strong for you, use a mild olive oil or a tiny drizzle of mushroom oil instead.
Cheese: Goat cheese adds creaminess and a tangy flavor. Ricotta salata is a great substitute if you want something less creamy but still flavorful. Parmesan is a classic finish that balances the dish.
Herbs & Greens: Fresh mint is key for brightness; if you like, you can add basil for a sweeter note. Arugula brings peppery taste, but baby spinach or watercress can be gentle alternatives.
How Do You Get the Sauce to Coat the Pasta Perfectly?
The sauce here is light and fresh, made from oils, lemon, and cheese. The trick is to use reserved pasta water to help the sauce cling well.
- After draining, toss pasta and peas with the oil-lemon mix right away while everything is warm.
- Add a bit of reserved pasta water very slowly, stirring as you go. This water has starch that helps the sauce stick.
- When you add the cheeses, mix gently. The warm pasta will soften them, making a silky coating.
Working quickly while everything is warm ensures a smooth, glossy sauce rather than a dry or oily dish. Adjust lemon or seasoning to keep flavors lively.
Equipment You’ll Need
- Large pot – I suggest this because it’s perfect for boiling pasta and peas together easily.
- Strainer or colander – helps drain the pasta and peas quickly and efficiently.
- Large mixing bowl – ideal for tossing the pasta, herbs, and sauce together so everything coats evenly.
- Whisk – makes blending the oils, lemon juice, and zest simple and smooth.
- Microplane or small grater – best for zesting the lemon finely so it distributes evenly.
Flavor Variations & Add-Ins
- Swap goat cheese for ricotta or feta for different flavors; feta adds saltiness while ricotta makes it creamier.
- Mix in cooked shrimp or sliced grilled chicken to make it more filling and add protein.
- Try adding a handful of toasted pine nuts or walnuts for crunch and richness.
- Use fresh basil instead of mint for a different herbal note or combine both for extra freshness.
Pea Pasta with Mint, Truffle, and Lemon
Ingredients You’ll Need:
Pasta and Vegetables:
- 12 oz (340 g) trofie or other short pasta
- 1 ½ cups fresh or frozen green peas
- 1 cup fresh mint leaves, roughly chopped
- 2 cups fresh arugula (rocket) leaves
- 1 small shallot, thinly sliced
For the Sauce and Flavor:
- 2 tbsp truffle oil
- Zest of 1 lemon
- Juice of ½ lemon
- ⅓ cup crumbled goat cheese or ricotta salata
- 2 tbsp grated Parmesan cheese, plus extra for serving
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including cooking the pasta and peas, plus a few minutes to mix and toss everything together. It’s a quick and fresh dish that you can enjoy on a busy day!
Step-by-Step Instructions:
1. Cook the Pasta and Peas:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. About 3 minutes before the pasta is done, add the peas to the boiling water so they cook quickly alongside the pasta. When ready, drain the pasta and peas together, but be sure to save ½ cup of the pasta water.
2. Make the Sauce:
While the pasta is cooking, combine the truffle oil, olive oil, lemon juice, and lemon zest in a large mixing bowl. Whisk these together, then season with salt and freshly ground black pepper to taste.
3. Toss Everything Together:
Add the drained pasta and peas to the bowl with the sauce. Then add the chopped mint, arugula, and sliced shallots. Gently toss all the ingredients until well combined. If the sauce feels too thick, add the reserved pasta water a little at a time until you get a silky, loose coating on the pasta.
4. Add Cheese and Adjust Seasoning:
Stir in the crumbled goat cheese and grated Parmesan. Toss lightly until the cheeses begin to melt and coat the pasta beautifully. Taste the dish and adjust the seasoning with more salt, pepper, or lemon juice as you like.
5. Serve and Garnish:
Serve the pasta right away, topped with extra Parmesan cheese, a few fresh mint leaves, and a light drizzle of truffle oil if you want an extra touch of aroma and flavor.
Enjoy your fresh, vibrant pea pasta with fragrant mint, earthy truffle oil, and bright lemon!
Can I Use Frozen Peas Instead of Fresh?
Absolutely! Frozen peas work great and are super convenient. Just add them a little earlier to the boiling pasta water so they cook through properly.
What Can I Substitute for Truffle Oil?
If you don’t have truffle oil or prefer a milder flavor, use extra virgin olive oil or a light drizzle of mushroom-infused oil. The dish will still be tasty and fresh.
How Should I 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 water to loosen the sauce if it feels dry.
Can I Make This Recipe Vegan?
Yes! Skip the goat cheese and Parmesan, and use a plant-based cheese alternative or nutritional yeast for a cheesy flavor. Also, check that your pasta contains no eggs.