Pea Pasta with Mint, Truffle, and Lemon is a bright and fresh dish that combines sweet garden peas, fragrant mint, and zesty lemon with the rich, earthy flavor of truffle. The pasta becomes a vibrant green celebration of flavors and textures that feel light but special all at once. It’s a simple meal that looks fresh and tastes like springtime on a plate.
I love making this pasta when I want something that feels a little fancy but doesn’t need hours in the kitchen. The mint adds a cool pop against the sweetness of the peas, and just a touch of truffle oil brings everything together with a lovely depth. A squeeze of lemon brightens it up, making every bite lively and refreshing. I usually toss it all in hot pasta water for a quick finish and then sprinkle with a little cheese if I’m in the mood.
This dish is great as a quick weekday dinner or a light lunch when you want something satisfying but not heavy. I especially enjoy it on warmer days when you’re craving fresh and clean flavors but still want a comforting bowl of pasta. It’s one of those meals that feels like a little treat without any fuss, perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
Peas: Fresh peas bring a bright, sweet flavor, but frozen ones work great too. Just add them to the boiling pasta for the last few minutes to keep their color and texture.
Penne Pasta: Penne holds the sauce well, but feel free to swap with rigatoni, fusilli, or any pasta you prefer. Just adjust cooking time to keep it al dente.
Parmesan Cheese: Parmesan gives umami and creaminess here. If you need a substitute, try Pecorino Romano or Grana Padano. Vegan Parmesan alternatives work if dairy-free.
Mint: Fresh mint adds a lift and freshness. If you can’t find mint, basil is a nice stand-in, though it changes the flavor a bit.
Truffle Oil or Fresh Truffle: This optional ingredient adds a luxurious, earthy note. If you don’t have truffle, a drizzle of good quality olive oil or a sprinkle of sautéed mushrooms can add depth.
Lemon: The zest and juice brighten the dish. Use fresh lemon for best taste; bottled lemon juice won’t give the same fresh zing.
How Can I Make a Creamy Sauce Without Cream?
This recipe uses pasta water and Parmesan to create a creamy sauce without adding cream, which keeps it light and fresh.
- Reserve about ½ cup of pasta cooking water before draining. It has starch that helps thicken the sauce.
- After tossing pasta and peas with garlic and oil, remove from heat and add Parmesan, fresh mint, lemon zest and juice.
- Add a splash of the reserved pasta water a little at a time, stirring well until the sauce reaches your desired creaminess.
- Be careful not to add too much water at once; you want a silky sauce that clings to the pasta, not a soupy dish.
Using pasta water is a simple way to make dishes creamy without extra fats or dairy, and it helps the cheese melt evenly into the sauce.
Equipment You’ll Need
- Large pot – I like using a big pot to boil the pasta and peas together, which saves time and cleanup.
- Colander – for draining the pasta and peas easily.
- Large skillet or sauté pan – perfect for tossing everything together and warming the ingredients gently.
- Wooden spoon or tongs – helps you mix the pasta without scratching the pan and keeps everything moving smoothly.
- Grater – to zest the lemon and grate cheese quickly and easily.
- Measuring spoons and cups – for precise oil, lemon, and cheese measurements so flavors balance well.
Flavor Variations & Add-Ins
- Use different greens like arugula or basil instead of mint for a different herbal note.
- Swap Parmesan for Pecorino Romano or a dairy-free cheese for different flavors or dietary needs.
- Add cooked shrimp or grilled chicken to make it more filling and add protein.
- Toss in roasted cherry tomatoes or sautéed mushrooms for extra color and flavor.
Pea Pasta with Mint, Truffle, and Lemon
Ingredients You’ll Need:
- 12 oz (340 g) penne pasta
- 1 ½ cups fresh or frozen green peas
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese (plus extra for serving)
- 1 tbsp fresh mint leaves, finely chopped (plus extra for garnish)
- Zest and juice of 1 lemon
- 1 tsp truffle oil or a small amount of grated fresh truffle (optional but recommended)
- Salt and freshly ground black pepper, to taste
Time You’ll Need:
This recipe takes about 20 minutes total. You’ll spend around 10-12 minutes boiling the pasta and peas together, plus 5-7 minutes tossing and mixing everything in the skillet. It’s a quick and easy dish to prepare any night!
Step-by-Step Instructions:
1. Cook the Pasta and Peas:
Bring a large pot of salted water to a boil. Add the penne pasta and cook as the package directs until al dente. In the last 2-3 minutes, add the peas to the pot with the pasta so they cook just enough and stay bright green. When done, drain the pasta and peas together, saving about ½ cup of the cooking water for later.
2. Sauté the Garlic:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until you can smell its wonderful aroma but before it turns golden or burns.
3. Combine Pasta, Peas, and Garlic:
Add the drained pasta and peas to the skillet with the garlic. Toss everything gently to mix and warm through.
4. Make the Creamy Sauce:
Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped mint, lemon zest, and lemon juice. If the sauce feels a bit dry, add a splash of the reserved pasta water little by little until the sauce is creamy and coats the pasta nicely.
5. Add Truffle and Season:
Drizzle the truffle oil over the pasta or sprinkle with a bit of fresh grated truffle if you have it. Toss gently to combine. Finally, season with salt and freshly ground black pepper to your taste.
6. Serve and Garnish:
Dish out the pasta immediately. Garnish with extra fresh mint leaves and a sprinkle of Parmesan cheese for a fresh, pretty finish. Enjoy your bright, flavorful Pea Pasta with Mint, Truffle, and Lemon!
Can I Use Frozen Peas Instead of Fresh?
Yes! Frozen peas work perfectly and are very convenient. Just add them to the boiling pasta water during the last 2-3 minutes of cooking to heat through without becoming mushy.
What Can I Substitute for Truffle Oil?
If you don’t have truffle oil, a drizzle of high-quality olive oil or a sprinkle of sautéed mushrooms can add extra depth and earthiness to the dish without overpowering it.
How Do I Store Leftovers?
Store leftover pea pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce and maintain creaminess.
Can I Make This Dish Vegan?
Absolutely! Use a vegan Parmesan substitute or nutritional yeast instead of cheese, and omit the truffle oil or ensure you use a vegan-certified brand. The fresh peas, mint, and lemon keep the flavors bright and delicious.