Lemon Mint Pasta with Peas and Artichokes

This pasta dish is a celebration of spring flavors, with sweet peas, tangy marinated artichokes, and bright lemon. Instead of a heavy tomato sauce, we create a light, cheesy sauce using grated Parmesan and lemon juice. It’s a quick and satisfying meal that tastes like you spent hours in the kitchen.

Topped with fresh mint, lemon zest, and cracked black pepper, this pasta is as beautiful as it is delicious. Perfect for a weeknight dinner or a special lunch.

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Ingredients

12 oz pasta (such as fusilli or penne)View ingredient guideLike ingredientDislike ingredient

1 cup fresh or frozen peasView ingredient guideLike ingredientDislike ingredient

1 (12 oz) jar marinated artichoke hearts, drained and quarteredView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

Juice of 1 lemonView ingredient guideLike ingredientDislike ingredient

Zest of 1 lemonView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh mint leaves, choppedView ingredient guideLike ingredientDislike ingredient

Salt and black pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. During the last 2 minutes of cooking, add the peas. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the artichoke hearts and cook for 2-3 minutes until warmed through.
3. Add the drained pasta and peas to the skillet. Remove from heat. Add the Parmesan cheese, lemon juice, and 1/4 cup of the reserved pasta water. Toss well, adding more pasta water if needed to create a light sauce.
4. Season with salt and pepper to taste. Sprinkle with lemon zest and chopped mint. Serve immediately.

Recipe Tips

FAQ

Can I use frozen peas?

Yes, frozen peas work perfectly. Add them during the last 2 minutes of cooking the pasta.

What type of pasta works best?

Short pasta shapes like fusilli, penne, or farfalle are ideal as they hold the sauce well.

Can I make this dish vegan?

To make it vegan, use a dairy-free Parmesan alternative or omit the cheese and add a splash of olive oil and lemon juice for flavor.