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Spring pea pasta with mint, truffle and lemon

Sylvia Fountaine | Feasting at Home Blog
  • 25 minutes
  • Serves 4 to 8

INGREDIENTS

1 cup

Italian parsley

1 cup

Mint, fresh

2 cups

Pea shoots, fresh

3 cups

Peas, fresh

5

Scallions

1

Shallot

1 lb

Pasta

1 tsp

Salt

1/2 tsp

White pepper

1/2 cup

Olive oil

1 tbsp

Truffle oil - i prefer, white

1

Optional- goat cheese crumbles

2

Lemons - zest and ¼ cup juice

SEE Notes