We know it’s spring in our area when the leafless trees start to get their green buds. All of a sudden we wake up one day and the world around us is green. Does it really happen overnight?
This pasta reminds me of the green of spring. Peas and mint contribute to the green in this dish. This is a very easy recipe – everything comes together in one pot.
While the recipe calls for frozen peas if you have access to fresh shelled peas please use them. I also hope you may have some mint growing in your garden. Ours is just starting to grow back from last year.
Peas are high in protein (you may have heard of pea protein powder) and also a good source of fiber. If you are using frozen peas, take them out of the freezer a few hours ahead of time so they can thaw. They do not need any additional cooking.
You mash half of the peas into a coarse purée and then add the rest of the peas along with goat cheese, lime zest and juice, mint and olive oil.
One other important piece to remember is to save a cup of the pasta water before draining the pasta. You use this to mix with the sauce to better coat the pasta. Between the pasta water and the goat cheese it makes a silky and easy sauce.
I used a non-GMO Italian linguine for this dish but any long pasta will do – with gluten or without. I have found that eating non-GMO small batch or European flour (in this case in the form of pasta) doesn’t cause issues with the osteoarthritis in my hands.
This is a great ‘Meatless Monday’ dish especially since it comes together so easily. But if you wanted to add some meat, some cubed prosciutto would make a lovely addition.
| Peas, Goat Cheese and Mint Pasta | Print |
- 8 ounces linguine or other long thin pasta
- 1 cup frozen peas, thawed and divided
- 3 ounces fresh goat cheese
- Zest and juice from 1 small lime
- ¼ cup extra virgin olive oil
- ½ cup minced fresh mint, divided
- Kosher salt and freshly ground pepper
- In a at least a 5 quart pot, bring 4 quarts of water to a boil. Stir in 1 tablespoon of kosher salt. Add pasta, stir and cook according to the directions. You want it to be al dente when done.
- Reserve 1 cup of cooking water. Drain pasta and return to pot.
- While pasta is cooking, prepare sauce. In a medium bowl, use a fork to mash ½ cup of peas into a coarse purée. Add goat cheese, lime zest and juice, olive oil, half of the chopped mint, kosher salt and freshly ground pepper. Using the fork, continue to mash until well combined.
- Stir goat cheese mixture, remaining ½ cup peas and ¼ cup of reserved pasta water into drained pasta. Stir until evenly coated, adding more cooking water 1 tablespoon at a time as needed so the sauce is creamy and clings to the pasta.
- Taste and season with kosher salt and freshly pepper. Serve sprinkled with the remaining mint.
Source: Variation on a recipe from Milk Street
This is delicious and will definitely become a staple pasta dish in my home! The combination of the goat cheese, mint, and lime is so fresh and tangy. It’s a perfect weeknight dish as it doesn’t take long to prepare and there are very few ingredients. We used GF rice pasta (rotini). Thanks Nicole!
Elizabeth – Thank you for the ringing endorsement! I agree it makes a perfect weeknight meal. I’m so glad you liked it.
Found it too citrusy …family didn’t eat it at all.
I ate it because I cooked it but it definitely was too much lime. Suggest you note to be careful of too much (IE: lime size) Also needs parmesan cheese to break the acid.
Liz – Thank you for your feedback. I’m sorry to hear that you and your family did not care for this recipe. I’ve updated the lime size.