Green Pea & Mint Pasta Primavera – A Fresh Twist on a Spring Classic

Spring is the season for renewal, and few dishes embody that freshness like Green Pea & Mint Pasta Primavera. This recipe is light, colorful, and bursting with the vibrant flavors of the season. Tender peas, fragrant mint, and crisp spring vegetables come together in a creamy yet refreshing sauce that coats every strand of pasta perfectly. It’s elegant enough for a dinner party yet simple enough for a weekday meal. I tried this dish using oat milk instead of cream, and it created a beautifully silky sauce without losing any flavor. The subtle sweetness of the peas pairs wonderfully with the cooling hint of mint, creating a balance that’s both bright and comforting.

Why You’ll Love This Recipe

This pasta primavera celebrates everything that makes spring produce special—light, green, and full of life. It’s a quick, versatile dish that works well as a main course or a side. The creamy mint-pea sauce brings freshness, while the pasta gives it heartiness. It’s also a perfect make-ahead meal, easy to reheat, and ideal for both vegetarians and those looking for a lighter pasta dish. With just a few fresh ingredients, you can transform a simple bowl of pasta into something vibrant and memorable.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pasta – Choose a long variety like linguine or spaghetti, or opt for short pasta such as penne or fusilli. Whole-grain or gluten-free versions work equally well.

Green Peas – The star ingredient. Use fresh or frozen peas for that natural sweetness and vibrant green color that defines this dish.

Fresh Mint – Adds a cooling, aromatic flavor that brightens the entire pasta. A little goes a long way—use just enough to complement the peas.

Asparagus – A classic spring vegetable that adds both crunch and freshness. Cut into bite-sized pieces for even cooking.

Zucchini – Brings a mild sweetness and soft texture that balances the crisp asparagus. Sauté lightly to keep its color and bite.

Garlic – Enhances the depth of flavor and gives the sauce a savory base.

Olive Oil – Used for sautéing and finishing the dish, adding richness and a silky texture.

Lemon Zest and Juice – Brightens the flavors and cuts through the creaminess of the sauce, giving the dish a refreshing lift.

Cream or Milk – Creates a luscious, smooth sauce that coats the pasta. I’ve used almond milk for a lighter option, and it worked beautifully.

Parmesan Cheese – Adds umami depth and helps thicken the sauce. For a dairy-free option, use nutritional yeast.

Salt and Black Pepper – Essential for seasoning and balancing the sweetness of the peas and mint.

Directions

Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about one cup of pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant. Stir in the asparagus and zucchini, cooking for 3–4 minutes until just tender. Add the green peas and cook for another 2 minutes.

In a blender, combine half the cooked peas, mint, cream (or milk), lemon juice, salt, and pepper. Blend until smooth and creamy. Pour the sauce into the skillet with the vegetables and stir to combine. Add the cooked pasta and toss well, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Finish with a sprinkle of Parmesan cheese and lemon zest. Serve immediately while warm, garnished with extra mint leaves for freshness.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 4 people generously. Preparation takes around 10 minutes, and cooking requires 20 minutes, for a total of 30 minutes—perfect for a quick spring meal.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of water or milk to loosen the sauce. Avoid microwaving for too long, as it can dry out the pasta.

Variations and Customizations

Add Protein – Include grilled chicken, shrimp, or tofu for a more substantial meal.

Cheese Swap – Try goat cheese or ricotta instead of Parmesan for a tangier profile.

Vegan Version – Use plant-based milk and nutritional yeast instead of dairy.

Nutty Accent – Add toasted pine nuts or almonds for crunch and extra flavor.

Extra Greens – Stir in spinach, kale, or arugula for more color and nutrients.

Spicy Twist – Add a pinch of chili flakes for gentle heat.

Citrus Boost – Mix in orange zest for a fragrant, slightly sweet note.

Herb Mix – Combine mint with basil or parsley for layered flavor.

Cream-Free Option – Skip the cream and use olive oil and extra lemon juice for a lighter, oil-based sauce.

Whole-Grain Upgrade – Use whole-wheat pasta to add a nutty depth and boost fiber.

FAQs

1. Can I use frozen peas for this recipe?

Yes, frozen peas work perfectly—just thaw them slightly before blending.

2. What kind of pasta is best for this dish?

Linguine, fettuccine, or penne all work well for holding the creamy sauce.

3. Can I make this vegan?

Absolutely—use almond or oat milk and substitute Parmesan with nutritional yeast.

4. How do I keep the pasta from sticking together?

Toss it with a bit of olive oil after draining and add it to the sauce while still warm.

5. Can I prepare the sauce ahead of time?

Yes, store it in the fridge for up to two days and reheat gently before mixing with pasta.

6. What can I use instead of mint?

Basil or parsley can replace mint for a more traditional primavera flavor.

7. Can I add more vegetables?

Yes—broccoli, snow peas, or bell peppers all make great additions.

8. Is lemon necessary?

Yes, it balances the richness of the sauce and enhances the spring freshness.

9. Can I freeze leftovers?

Not recommended, as the sauce may separate upon thawing.

10. What should I serve with this pasta?

It pairs beautifully with a light green salad or crusty bread.

Conclusion

The Green Pea & Mint Pasta Primavera is a celebration of everything fresh, green, and delicious about spring. It’s quick, wholesome, and full of flavor, making it a perfect go-to meal for busy days or elegant gatherings alike. The combination of creamy peas, fragrant mint, and tender pasta creates a dish that feels both comforting and refreshing. Serve it warm with a sprinkle of Parmesan and a squeeze of lemon, and enjoy the taste of spring in every bite.

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