Tender pea shoots, sweet peas, and mint oil create a light, aromatic pasta for lunch or dinner.
# Components:
→ Pasta
01 - 350 grams dried spaghetti or linguine
02 - 1 tablespoon kosher salt (for pasta water)
→ Vegetables and Greens
03 - 100 grams fresh pea shoots, washed
04 - 150 grams fresh or frozen peas
05 - 1 small shallot, finely chopped
06 - 2 garlic cloves, minced
07 - 30 grams unsalted butter
08 - 2 tablespoons extra-virgin olive oil
→ Mint Oil
09 - 20 grams fresh mint leaves
10 - 60 milliliters extra-virgin olive oil
11 - 1/4 teaspoon flaky sea salt
→ Garnish
12 - 40 grams grated Parmesan cheese (optional)
13 - Freshly ground black pepper
14 - Zest of 1 lemon
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, following package directions. Reserve 150 milliliters of the starchy pasta water before draining. Set aside.
02 - In a blender or food processor, combine fresh mint leaves, 60 milliliters of extra-virgin olive oil, and 1/4 teaspoon of flaky sea salt. Process until smooth. Strain the mixture through a fine-mesh sieve, discarding the solids. Transfer the infused oil to a small spray bottle or keep it ready for drizzling.
03 - In a large skillet over medium heat, melt the unsalted butter with 2 tablespoons of extra-virgin olive oil. Add the finely chopped shallot and sauté for 2 minutes until softened. Introduce the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the peas to the skillet and sauté for 2 to 3 minutes until heated through (if using frozen peas). Stir in the pea shoots and cook for 1 minute, just until they begin to wilt.
05 - Add the drained pasta to the skillet. Incorporate half of the reserved pasta water and toss vigorously to coat the pasta. Gradually add more pasta water as needed to create a glossy, cohesive sauce that clings to the strands.
06 - Remove the skillet from the heat. Stir in the lemon zest and toss once more. Season to taste with salt and freshly ground black pepper.
07 - Portion the pasta onto individual plates. Finish each serving with a generous mist of the mint oil or a careful drizzle. Garnish with grated Parmesan cheese, if desired, and an extra grind of black pepper.
