Description
This Spring Pea Pasta Salad is a vibrant, refreshing dish featuring sweet peas, truffle oil, mint, and a hint of lemon. It’s a light and flavorful recipe perfect for spring gatherings, picnics, or as a healthy meal.
Ingredients
- Fresh Peas: 1 cup
- Pasta (Farfalle or Fusilli): 8 oz
- Truffle Oil: 1 tablespoon
- Lemon: 1
- Fresh Mint: 2 tablespoons
- Olive Oil: 2 tablespoons
- Parmesan Cheese: 1/4 cup grated
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Blanch the fresh peas in boiling salted water for 2-3 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, peas, and finely chopped mint leaves.
- Drizzle with olive oil and truffle oil, then squeeze the juice of one lemon over the mixture.
- Toss everything together gently to coat evenly.
- Grate fresh parmesan cheese over the top and mix well.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
- Use fresh peas for the best flavor.
- Adjust the amount of lemon juice to your taste.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Spring Pea Pasta Salad, Pasta Salad, Spring Salad, Vegetarian Salad