Pea Pasta with Mint, Truffle, and Lemon is a simple yet fresh dish that feels like a little spring in every bite. The sweetness of peas pairs beautifully with the bright zing of lemon and the cool touch of mint, while a hint of truffle brings a gentle earthiness that makes this pasta feel special without being fussy.
I love making this pasta when I want something light but still full of flavor. The combination of mint and lemon keeps it fresh and lively, and adding a touch of truffle oil or shaved truffle gives it a subtle luxury that always surprises guests. It’s a quick recipe that comes together effortlessly, which is perfect for a weeknight when you want something tasty but fuss-free.
My favorite way to enjoy this dish is with a simple green salad and a bit of crusty bread to soak up every last bit of the sauce. It’s one of those meals that’s easy to share and feels like a little treat anytime you make it. Plus, it’s colorful and light, making it a favorite whenever the weather starts to warm up.
Key Ingredients & Substitutions
Penne Pasta: Penne works great because its shape holds the sauce well. If you prefer, use rigatoni or fusilli for similar texture.
Green Peas: Fresh peas are sweet and tender, but frozen peas work just as well and save time—just add them at the end of pasta cooking.
Fresh Mint and Arugula: Mint adds a refreshing note, while arugula brings a slight peppery bite. If you don’t have arugula, baby spinach is a good mild substitute.
Truffle Oil: Use sparingly; it’s strong and a little goes a long way. If you don’t have truffle oil, a few drops of good quality olive oil or a sprinkle of finely chopped mushrooms can add depth.
Lemon: Both zest and juice brighten the dish. Always use fresh lemon for the best flavor, not bottled juice.
How Can You Make the Pasta Sauce Light and Flavorful Without Cooking a Separate Sauce?
This recipe uses reserved pasta water, oils, and fresh ingredients to create the sauce. Here’s how to do it well:
- Reserve some pasta water before draining; its starch helps the sauce stick to pasta.
- Toss pasta and peas immediately with oil, herbs, and lemon to coat evenly.
- Add pasta water little by little as you toss to loosen and blend the ingredients into a light sauce.
- Season gradually, tasting as you go to balance salt, lemon, and truffle flavor.
This method keeps the dish fresh, vibrant, and not heavy. The warm pasta absorbs the lemon and oil flavors beautifully.
Equipment You’ll Need
- Large pot – I use it to cook the pasta and peas together, saving time and dishes.
- Colander – for draining the pasta and peas without losing any of the cooking water.
- Mixing bowl – perfect for tossing the greens, herbs, and pasta to combine flavors easily.
- Microplane or grater – for zesting the lemon, which adds bright flavor.
- Measuring spoons and cups – to measure the olive oil, lemon juice, and grated cheese easily.
Flavor Variations & Add-Ins
- Swap the mint for basil or parsley for a different herbal note that works with the peas and lemon.
- Add cooked shrimp or chicken for a protein boost; they pair nicely with the fresh, bright flavors.
- Use Pecorino Romano instead of Parmesan for a sharper, saltier cheese flavor.
- Throw in some cherry tomatoes or roasted red peppers for extra color and sweetness.
How to Make Pea Pasta with Mint, Truffle, and Lemon?
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) penne pasta
- 1 ½ cups fresh or frozen green peas
- 1 cup fresh arugula leaves
- ½ cup fresh mint leaves, roughly chopped
- 1 small red onion or shallot, thinly sliced
- 1 lemon (zest and juice)
- 2-3 tbsp olive oil
- 1-2 tsp truffle oil (adjust to taste)
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish takes about 20 minutes to prepare from start to finish. Most of the time is spent cooking the pasta and peas, while you can prepare the greens and dressing in the meantime. It’s a quick, fresh, and flavorful meal perfect for any day.
Step-by-Step Instructions:
1. Cook Pasta and Peas:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 2 minutes of cooking, add the peas to the boiling water with the pasta. Once done, drain the pasta and peas together, reserving about ½ cup of the pasta cooking water for later.
2. Prepare the Herb and Lemon Mixture:
While the pasta cooks, place the arugula, chopped mint, and thinly sliced red onion or shallot in a large mixing bowl. Add the lemon zest and freshly squeezed lemon juice to the greens.
3. Combine and Toss the Pasta:
Add the drained pasta and peas to the bowl with the greens. Drizzle the mixture with olive oil and truffle oil. Toss everything gently to combine, adding the reserved pasta water a little at a time to help coat the pasta and create a light, flavorful sauce.
4. Finish with Cheese and Seasoning:
Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. If you want, adjust the lemon juice or truffle oil to brighten or deepen the flavor even more.
5. Serve and Enjoy:
Serve the pasta immediately, topped with extra Parmesan cheese and a few fresh mint leaves or lemon zest for a lovely finish. Enjoy your light, fresh, and fragrant pea pasta dish!
Can I Use Frozen Peas Instead of Fresh?
Yes! Frozen peas work perfectly and are very convenient. Just add them during the last 2 minutes of pasta cooking to heat through. No need to thaw beforehand.
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 pasta water or olive oil to loosen the sauce.
Can I Substitute the Arugula and Mint?
Absolutely! If you don’t have arugula, baby spinach or watercress work well. For mint, try fresh basil or parsley for a different herbaceous note.
What If I Don’t Have Truffle Oil?
No worries! You can skip the truffle oil or substitute with good-quality olive oil. Alternatively, a few finely chopped sautéed mushrooms add an earthy flavor that complements the dish.