Pasta with Peas, Lemon and Mint

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Sometimes I forget about the joys of pure, unadulterated, simple carbs.  No talk of protein, fiber, the glycemic index, or–even worse–gluten, just starchy goodness.  I love wholesome, hearty brown grains as much as humanly possible (pretty sure), but there’s no substitute.  You know what I’m talking about–apples are good, oranges are good, but they’re not the same.  Let’s stop pretending.

Also, it’s spring.  It’s time to reawaken those taste buds with bright, delicate flavors like lemon, and peas, and what’s that–fresh mint?

My word, spring IS here.  Except for the white stuff still falling from the sky.  Whatever!  Pasta is comforting cool-weather food anyway.

This is a quick, simple situation we have going on.

First, the peas.  Fresh English peas, if you can find them, are a treat.  Cook them however you must–in this case, I blanched them in boiling water for a matter of seconds.  Delicate things are quick things.

Then, cook and drain your pasta.  I used angel hair because I happened to have it and I love it, but you, smart reader, may want to give some thought to something less annoying to twirl with a fork while attempting to round up some tiny-ass green orbs. I don’t mind, but you might?

Throw it all together lemon juice, zest, olive oil, fresh mint, parmesan, a pinch of two of red pepper flakes, taste.  Add more oil, lemon juice, pepper to your liking.  Plate and shovel into your mouth.

Consider talking trash about “healthy” pasta.  I mean, for real.

Pasta with Peas, Lemon and Mint

1 cup shelled peas, fresh or frozen 
1/2 lb dried pasta
1/2 cup fresh-grated parmesan
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from about 2 lemons) 
1 tablespoon minced fresh mint
A pinch of red pepper flakes (optional)
Lemon wedges, for serving 

If using fresh peas, blanch in boiling water for 90 seconds, drain and rinse under cold water, and set aside.  (If using frozen, cook according to package directions.)

Boil pasta in a pot of salted water until al dente, 5-7 minutes (or as indicated on the package).  Drain and toss with the rest of the ingredients.  Taste and add more oil, lemon juice or red pepper flakes as desired.  Serves 2.

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  1. says

    This looks lovely and practically refreshing (especially for a pasta dish)! And that’s really saying something for me, since I’m not the biggest fan of peas, unless they’re inside a samosa. I’ve been on a pasta (and polenta) kick lately too… This lemon/mint combination that you’ve got going here sounds divine! :)