This easy, light, spring pasta will be on your table in minutes! I’m a big fan of good stick-to-your-ribs comfort-food pastas, but not today! This pasta is packed with fresh peas and chopped mint, and tossed in garlic butter. How much do you love spring? 🙂
Why it works.
Cooking with fresh herbs is a recipe developer’s favorite secret weapon. Fresh herbs always add an extra dimension of flavor, intriguing aromatics, and visual appeal to a recipe. So, if you want to look like you’ve got it together in the kitchen, add fresh herbs to your arsenal. They’re easy to grow (take it from a plant-killer), and fun to add to your favorite recipes.
Cooking with fresh herbs at home is one thing. Using fresh herbs on an industrial scale is different. Fresh herbs are delicate, brown easily when cut or heated, and have a short shelf life after harvest – not attributes that are particularly appealing in food manufacturing. Most food companies utilize dried herbs, herb pastes (typically an oil pack), aquaresins/oleoresins (concentrated extracts), or flavors when adding the flavor of herbs to packaged food.
For more on cooking with fresh herbs, check out this post “Cooking with Fresh Herbs – A Recipe Developer’s Favorite Secret.”
Light Spring Pea Pasta with Fresh Mint
- 2 servings of linguine noodles
- 3 Tbs butter
- 1/4 c chopped sweet onion (or shallots)
- 2 cloves garlic, minced
- 1/2 to 1 c fresh, sweet snap peas (peas removed and/or pods chopped)
- 2 Tbs fresh mint, chopped
- kosher salt & cracked pepper to taste
- Freshly-grated Parmesan cheese
- Prepare linguine noodles according to package instructions.
- While pasta is boiling, prepare “sauce.” Melt butter in a saute pan, and saute onions over medium-low heat for 2-3 minutes, then add the garlic and cook another 2 minutes. Add in the peas and cook another 1-2 minutes until peas are heated (but still vibrant) and onions are tender.
- Drain pasta noodles and add them into the saute pan, turning to coat.
- Pour pasta into serving dish, sprinkle with fresh mint and Parmesan cheese.