Fresh peas and mint are synonymous with Spring. In colder months, I keep peas in the freezer to throw into rice pilaf, an Asian soup or a classic tuna casserole. Frozen peas are convenient in a pinch but nothing compares to freshly shelled peas straight from the garden.
During a recent visit to my local farmer’s market, I discovered beautiful English sweet peas. To shell the peas, simply snap off the end and tear the stem backwards to open the “seam”. Using your fingers, gently push out the beautiful, green peas.
Your fork is waiting.
Bring a large pot of salty water to a boil and cook pasta according to package instructions.
One minute prior to draining pasta, remove 1/2 c starchy cooking liquid and add in the fresh peas.
Drain peas and pasta and pour back into the pot.
Stir in olive oil, goat cheese, mint, scallions, lemon zest and starchy cooking liquid.
Stir well and season with salt pepper to taste.
Great source of Vitamin C and good source of iron.