Pasta with Peas and Mint

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.

Pasta with Peas and Mint Recipe
Pasta with Peas and Mint Recipe

Let’s get started.

Ingredients:

  • 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.

Pasta with Mint and Peas Recipe
Pasta with Mint and Peas Recipe

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!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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