The Good Life
with a Southern Drawl

Spring Pea And Mint Pasta

By Amy Bailey — April 24, 2017

Looking for a pasta dish that is light in calories but heavy in flavor? This Spring Pea and Mint Pasta will be love at first bite and will become a recipe you will crave again and again. It is easy to prepare making it an ideal choice for family dinners. A tasty way to enjoy one of Spring’s first vegetables and fresh herbs.

Spring Pea and Mint Pasta

3 cups green peas

2 Tbsp extra virgin olive oil

1/2 cup mint leaves

1/2 cup basil leaves

1/2 cup parsley

2 garlic cloves

Salt and red pepper to taste

1 cup vegetable broth (or water)

1 lemon, juiced and zested

Tagliatelle or pasta of choice choice

Fresh mint leaves, chopped

Parmigiano-Reggano (or similar cheese), finely grated


In Vitamix combine 2 cup peas, 2 Tbsp olive oil, 1/2 cup mint leaves, 1/2 cup basil leaves, 1/2 cup parsley, 2 cloves garlic, 1/2 shallot finely chopped, salt and pepper to taste – pulse until all veggies are chopped forming a mushy mixture.

In a sauce pan heat 1 cup vegetable broth. When boiling, reduce heat and add pea-mint pesto mixture along with 1 cup green peas and lemon juice and zest.

In a pot bring water to a boil and prepare noodles of your choice. We chose Tagliatelle because of its shape and texture.

When pasta is ready, toss in pesto sauce with peas. Sprinkle in fresh mint and top with Parmigiano-Reggiano if desired.