Since the mint in my backyard grew back this season, I've been eager to use it...constantly. I've made lemon mint simple syrup for drinks, added some to brighten up my first batch of fresh basil pesto, and even made mint iced tea (so perfect for this crazy hot weather).
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| Fresh mint in the garden. |
I recently learned that mint and peas pair together beautifully, and have since been excited to experiment with a recipe that utilizes them both. I used some orecchiette, which means "little ears" in Italian, to help with scooping the peas - they essentially help prevent them from just rolling around on your plate.
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| It was a rainy day, but the greenery keeps me inspired... |
It can be tempting to add a splash of cream or a tablespoon or two of butter to a recipe like this, but as Chef Maria Loi mentioned in her interview with me, remember your health! And always use olive oil - she argues Greek olive oil is the best, but as that may be hard to get your hands on, just use whichever good quality brand you're comfortable with!
One more thing - this is a pretty starchy dish, so I would serve this as a side along with a protein of your choice. Maybe a roasted or stuffed chicken? Mmmm...
Mint Pea Pasta
Yield: 2 servings
1 cup orecchiette
Extra virgin olive oil
1/2 - 3/4 cup frozen peas
one large garlic clove, minced
1/2 small onion, minced
1 tbsp. finely chopped fresh mint leaves
salt & pepper
1/4 cup freshly grated Parmesan cheese
Directions
Set enough water to boil for the pasta. Once the water comes to a boil, add 1 tsp. of salt. Add the frozen peas to cook first. Once they rise to the top, add the pasta and cook according to directions.
Once cooked, reserve 1/4 cup of the pasta water and set aside. Then drain the pasta and peas, add a bit of olive oil to prevent pasta from sticking to itself, and set aside.
Using the same pot you used to boil on medium heat, add two tablespoons of olive oil. Once heated, add black pepper. Then, saute onions for two minutes. If you allow it to sit, it'll caramelize a bit, giving the dish a little extra sweetness. Once the onions are done, turn down the heat and add the garlic, letting it cook for just 30 seconds. Add the pasta water and let cook for 2 minutes. Finally, add the pasta and peas back into the pot, tossing to combine. Remove from heat.
Mix in the mint leaves and half of the Parmesan cheese. Transfer to serving bowl, and top with remaining Parmesan cheese. Garnish with extra mint leaves if you have them.
