Lately my wife and I had to cut back the mint in our backyard. If you have never grown mint, be careful, especially if you are not planting in a pot. The mint literally will take over your yard, and this year it decided to not only take over its home where we planted many years ago, but it also decided to make its way into our raspberry bushes. As much as we love using mint for a variety of different recipes and teas, we are not a fan of it taking over our yard. That’s when I decided to take some things into my own hands and figured I would take a couple of handfuls of that mint and use it up in a dish I knew my entire family would enjoy. It’s pasta with peas and mint and it’s a good one.
Let’s get started.
- 1 lb fettuccine, or your favorite pasta cooked al dente
- 1 cup of cooked pasta water, reserved
- 1/2 cup of garlic scapes, blanched, or 1 clove of minced garlic
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 tsp cracked black pepper
- 1 cup of fresh mint, packed
- 2 cups of frozen peas
- 1 cup freshly grated parmesan cheese
- salt, to taste
Start by heating a large skillet, and on medium heat add the olive oil and butter. Once melted, add the cracked black pepper, blanched garlic scapes, and frozen peas. Add the pasta water, and stir, letting the mixture come to a boil. Once boiling, reduce the heat to a medium-low, then add in the cooked pasta. Stir, making sure to coat all of the pasta.
Once the pasta is coated, add in the fresh mint, giving a good stir and toss, season with a touch of salt, then fold in the parmesan cheese.
Give another stir, then plate and serve. Season with a touch more parmesan cheese, and adjust the taste with any salt.
I was not surprised that my kids devoured this dish. The combination of mint and peas is a match made in heaven, and granted my vegetable hater (age) picked some of those peas out, he was still slurping those noodles, along with the mint. That’s a winner in my book. Hope you enjoy!