Spring Pea Pasta with Mint and Lemon

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people


  • 8 oz pasta
  • 1 tbps butter
  • 1 tablespoon chopped shallot
  • 3 cloves chopped garlic
  • 1 cup fresh or frozen peas (if using fresh, blanch them first)
  • 1 cup heavy cream
  • 2 tbps lemon juice
  • 1/2 cup grated parmesan-reggiano cheese (plus more for serving)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint


  1. Cook the pasta al dente, reserving 1/4 pasta water to thin the sauce if becomes too thick.

  2. Meanwhile, heat butter over medium heat and sauté the chopped shallot with a pinch of salt until it is translucent. Add garlic and the peas, and cook for 2 more minutes. 

  3. Add the cream and cook until it starts to bubble and thicken to a sauce consistency, 3 to 4 minutes.

  4. Reduce heat to low and gently mix in the cooked pasta. Cook together for 1 to 2 more minutes so the pasta can absorb the sauce.

  5. Remove form heat and mix in the grated parmesan, lemon juice, salt + freshly ground pepper and the chopped herbs. Add the herbs right before serving, as the mint will discolor quickly when in contact with heat.