Tuesday, July 6, 2010

Whole Wheat Pasta with Peas and Mint

Here is a super quick and simple summer dinner to toss together.
It can be served warm or cold, and would travel well for a picnic or bag lunch.
Whole Wheat Pasta with Peas and Mint
makes 6 servings

16 oz whole wheat spaghetti (or any whole wheat pasta shape that you have on hand)
4 T olive oil
2-3 cloves garlic, minced
1/2 cup diced onion
12 oz fresh or frozen peas
1/4 cup fresh lemon juice (the lime in the photo below was for the gin and tonic that I was sipping while I cooked this...)
1/3 cup fresh parmesan or romano cheese, sliced thin and chopped into chunks
1/2 cup fresh mint, chopped
-cook spaghetti and drain
-in the meantime, saute the onion and garlic in the olive oil
-add the peas and cook for about 10 minutes
*I like to leave it on medium high heat so the peas get a little browned and toasty-this gives them a great
roasted flavor. Just be sure to stir them so they don't burn!
-add lemon juice and cook another 2 minutes
-toss this mixture into a bowl with the cooked pasta
-let cool slightly
-add cheese and mint and give it all a good toss with some salt and pepper to taste
Serve this with a green salad, or just sliced cukes or tomatoes.......yum yum.


  1. Mmm. Looks yummy! And it looks like you have a SuperTarget. I'm jealous.

  2. Ha-that's funny. I had a photo that showed the label, and one that didn't. I wanted to use the one that didn't, but this photo was better....just a little plug for SuperTarget I guess. It is about 6 blocks from my house, so I am there waaaaaaay too much!