Orecchiette Pasta with Peas, Parmesan and Mint

  • Yield: 4 servings


12ounces orecchiette, bowtie or cavatappi pasta
2teaspoons olive oil
2teaspoons unsalted butter
1medium Vidalia onion, chopped
3 garlic cloves, minced
2cups shelled fresh peas
1/2cup vegetable broth or water
1/4cup minced fresh mint
1/2cup 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.


Nutritional Info *per serving

  • Calories 504
  • Fat 10g
  • Saturated Fat 4g
  • Cholesterol 15mg
  • Sodium 258mg
  • Carbohydrate 79g
  • Fiber 8g
  • Protein 23g