Save to Pinterest The first time I made this pasta, it was one of those Tuesday nights when I needed something bright but had zero energy for an elaborate dinner. My mint plant was taking over the windowsill, peas were sitting in the freezer, and this dish came together like a happy accident. Now it is the recipe I turn to when winter feels endless and I need something that tastes like spring on a plate.
Last spring my sister came over for dinner, still wearing her scrubs from a 12 hour shift at the hospital. She watched me tossing the pasta with mint and lemon, raised an eyebrow at the combination, then went back for seconds. Sometimes the most unexpected pairings become the ones we crave most.
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Ingredients
- Penne or fusilli pasta (350 g): Choose a shape with ridges that catches the sauce and holds onto the peas
- Boneless chicken breasts (2): Cutting them into strips helps them cook faster and stay tender
- Frozen peas (1 cup): Thawed first so they do not cool down your pasta at the end
- Fresh mint (1/4 cup): The star ingredient that makes this pasta taste like spring
- Lemon (1 whole): Both zest and juice for brightness throughout every bite
- Unsalted butter (3 tbsp): Creates that glossy restaurant style sauce finish
- Freshly grated Parmesan (1/2 cup): Pre grated cheese will not melt the same way
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Instructions
- Get your pasta going first:
- Boil salted water and cook pasta until al dente, saving that precious half cup of pasta water before draining
- Cook the chicken while water boils:
- Season your strips generously and sauté them until they are golden on the outside
- Build the flavor base:
- Cook garlic briefly then add your peas so they get warm but still keep their pop
- Make the sauce:
- Pour in the lemon zest, juice, and broth while scraping up all those tasty brown bits
- Bring it all together:
- Return the chicken, add the pasta, then stir in butter and Parmesan until glossy
- Add the finishing touch:
- Fold in the mint and parsley off the heat so their fresh flavor stays bright and vibrant
Save to Pinterest This pasta has become my go to for bringing friends dinner when life gets overwhelming. Something about the fresh mint and zesty lemon makes people feel cared for, even on the hardest days.
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Make It Your Own
Swap in asparagus or sugar snap peas when they are in season for extra crunch. A handful of arugula stirred in at the end adds a nice peppery bite too.
Wine That Works
A crisp Pinot Grigio or Sauvignon Blanc cuts through the creamy sauce while complementing the fresh herbs. Keep the bottle chilled while you cook.
Serving Suggestions
This pasta needs nothing more than a simple green salad with vinaigrette to cut through the richness. Crusty bread for sopping up the sauce never hurts either.
- Serve immediately while the sauce is glossy and hot
- Keep extra lemon wedges on the table for squeezing
- Fresh mint on top makes the dish look as good as it tastes
Save to Pinterest Hope this bright little pasta brings some spring to your table, no matter the season outside.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Use about 150g of shelled fresh peas and add them directly to the skillet. Cook for 3-4 minutes until tender, as they may take slightly longer than frozen peas.
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform bite-sized pieces and avoid overcooking. The chicken is done when golden and cooked through, typically 5-6 minutes. Don't exceed this time as the pieces are small and cook quickly.
- → What can I substitute for mint?
Fresh basil, dill, or tarragon are excellent alternatives. You can also use a combination of fresh herbs. Add them at the end just like the mint to preserve their delicate flavor.
- → Can I make this dish ahead of time?
This pasta is best served immediately after preparation to maintain the delicate mint flavor and glossy sauce texture. However, you can prepare the chicken and vegetables in advance, then assemble just before serving.
- → What pasta shape works best?
Penne and fusilli are ideal as their shapes trap the light lemon sauce and peas. Other short pastas like farfalle or rigatoni also work well. Avoid long pasta shapes as they don't hold the sauce as effectively.
- → How do I make this vegetarian?
Omit the chicken and substitute with sautéed mushrooms, zucchini, or artichoke hearts. Use vegetable broth instead of chicken broth and add an extra tablespoon of butter for richness.
