Pasta with peas, lemon, mint and olive oil
Ingredients
For
4
personnes
- 320g fusilli-style pasta
- 200g of fresh shelled peas
- 10 fresh mint leaves
- 1 untreated lemon
- 120g feta
- 2 tbsp mild-flavoured olive oil
- Salt, pepper
Tip
For this recipe for pasta with peas, lemon and mint, we recommend choosing a mild-flavoured olive oil. Opt for one of these Protected Designations of Origin or one of these varieties: PDO Nice, PDO Nyons, of the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
Instructions
- Cook the fusilli in a large saucepan of boiling salted water for the time specified on the packet to cook al dente. Two minutes before the end of the cooking time, add the peas. Drain everything.
- Wash and then chop the mint leaves. Wash and then finely grate the lemon zest. Crumble the feta. Set aside.
- Heat a tablespoon of olive oil in a frying pan, then add the fusilli and peas. Season with salt and pepper to taste. Sauté for 2 minutes over a medium heat, stirring frequently.
- Sprinkle with mint and lemon zest. Drizzle with olive oil and scatter over crumbled feta. Serve immediately.
Tip
For this recipe for pasta with peas, lemon and mint, we recommend choosing a mild-flavoured olive oil. Opt for one of these Protected Designations of Origin or one of these varieties: PDO Nice, PDO Nyons, of the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
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