Pea & Mint Spring Pasta

Light, creamy pea sauce with fresh mint and lemon zest tossed with your favorite pasta. Bright, quick, and celebration-worthy -- spring at its most delicious.

Ingredients

• 12 oz linguine or spaghetti
• 2 cups fresh or thawed frozen peas, divided
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• ¼ cup dry white wine
• ½ cup reserved pasta water
• ⅓ cup freshly grated Parmesan, plus more to serve
• ¼ cup fresh mint leaves, torn
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Salt, pepper, and red pepper flakes to taste

Instructions

1. 1

   Cook pasta: Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package directions. Reserve 1 cup pasta water before draining.

2. 2

   Make pea purée: Blend 1½ cups peas with ¼ cup pasta water, a pinch of salt, and 5 mint leaves until completely smooth. Set aside.

3. 3

   Build the sauce: In a wide pan, melt butter with olive oil over medium heat. Add garlic and cook 1 minute. Add white wine and let bubble for 1 minute. Pour in pea purée and stir to combine.

4. 4

   Finish the pasta: Add drained pasta to the pan. Toss vigorously, adding pasta water a splash at a time until sauce coats every strand and is glossy. Remove from heat.

5. 5

   Add finishing flavors: Fold in remaining whole peas, Parmesan, lemon zest, and lemon juice. Toss gently. Season generously with salt, pepper, and red pepper flakes.

6. 6

   Serve immediately: Plate into warm bowls. Top with torn mint, extra Parmesan, a squeeze of lemon, and a drizzle of good olive oil.