Fresh Peas are popping everywhere this time of the year. They are tender and super sweet, I can snack on a pile by myself! I love to pair them with olive oil, spring onions, lemon, mint, fennel, and chili for a little kick. And there is nothing like pasta to bring all this goodness together. It's such a light and delicious dish. Check out the recipe!
Bring a large pot of water to a boil. Blanch the peas for 1 minute only then immediately transfer them to ice water. Drain and set aside. Keep the water boiling.
In a large shallow pan, place the olive oil and the white parts of the Spring onions. Turn the heat on low and let the onions gently sweat for 10 minutes to bring out their sweetness. Stir occasionally.
Meanwhile, generously salt the boiling water and cook the Tagliatelle until al dente. Drain while keeping a cup of cooking water. Immediately place the pasta in the pan of oil and Spring onions.
Add the drained peas, mint, fennel fronds, lemon zest, green parts of the onions, salt, black pepper, and about 1/4 cup of cooking water to the pan. Remove the pan from the heat. Toss the pasta until coated with the sauce and shiny. Add more pasta water if needed. Taste and adjust the seasoning.
Divide between plates and top with mint leaves, fennel fronds, and thinly sliced chili or chili flakes. Serve immediately!
Ingredients
Directions
Bring a large pot of water to a boil. Blanch the peas for 1 minute only then immediately transfer them to ice water. Drain and set aside. Keep the water boiling.
In a large shallow pan, place the olive oil and the white parts of the Spring onions. Turn the heat on low and let the onions gently sweat for 10 minutes to bring out their sweetness. Stir occasionally.
Meanwhile, generously salt the boiling water and cook the Tagliatelle until al dente. Drain while keeping a cup of cooking water. Immediately place the pasta in the pan of oil and Spring onions.
Add the drained peas, mint, fennel fronds, lemon zest, green parts of the onions, salt, black pepper, and about 1/4 cup of cooking water to the pan. Remove the pan from the heat. Toss the pasta until coated with the sauce and shiny. Add more pasta water if needed. Taste and adjust the seasoning.
Divide between plates and top with mint leaves, fennel fronds, and thinly sliced chili or chili flakes. Serve immediately!