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Summer Pea Pasta


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Rate this recipe 4.5/5 (6 Votes)


  • 4 quarts water
  • 8 ounces uncooked linguine
  • 3 tablespoons butter
  • 5 garlic cloves, thinly sliced
  • 2 cups frozen green peas, thawed
  • 1/2 teaspoon sugar
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 6 tablespoons torn fresh mint leaves
  • 1 teaspoon grated lemon rind


Cooking time 22mins
Adapted from


Step 1

1. Bring 4 quarts water to a boil in a large saucepan. Add pasta to pan; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Stir in peas and sugar; cook 2 minutes, stirring frequently. Stir in cooked pasta, reserved 1/2 cup cooking liquid, and juice; cook for 2 minutes. Remove from heat. Sprinkle with salt, mint, and rind; toss to combine. Serve immediately

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