Orecchiette Pasta with Peas, Parmesan and Mint

Kitchen Tested
  • Yield 4 servings

Fresh peas and mint are a thing of wonder in this vegetarian dinner


12 ounces orecchiette, bowtie or cavatappi pasta
2 teaspoons olive oil
2 teaspoons unsalted butter
1 medium Vidalia onion, chopped
3 garlic cloves, minced
2 cups shelled fresh peas
1/2 cup vegetable broth or water
1/4 cup minced fresh mint
1/2 cup shredded parmesan cheese
Freshly ground black pepper, to taste


  1. Cook pasta in boiling salted water 12 minutes until tender. Drain and rinse in cold water to stop cooking process. Set aside.
  2. Heat oil and butter in a large nonstick saute pan over medium-high heat. Add onions and garlic; saute 4 minutes until lightly browned. Add peas and broth and continue to cook 2 minutes. Add cooked pasta to pan and combine ingredients well. Add mint, parmesan cheese, salt and pepper.




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