[RECIPE] Fresh Pappardelle Verde with Sweet Pea Pistou and Sugar Snap Peas

Hi everyone!

In this post, I would like to share a special recipe of pasta. It is combination of green peas, mint, parmesan cheese, and pasta. Adding mint to pasta would be weird, but it was actually awesome! It is vegetarian and soy-free dish. If you want to try pasta that is something special and different. It would be perfect for you! I want you to go buying the ingredients that I show you and cook it at home. You would love it!

Okay, let’s get it!!


  • 7 oz Pappardelle (I think you can use any other pasta noodles)
  • 1/4 pound Organic Sugar Snap Peas
  • 4 or 5 Organic Fresh Mint
  • 1/2 Cup Organic Peas
  • Sweet Pea Paste (Blend with 1 tbsp Extra Virgin Olive Oil + 1 cup Peas + 1 cup Spinach + 1 cup Parmesan + 1 tbsp Galic)
  • 3 tbsp Grated Parmesan
  • 1 tsp Red Chile Flakes (Optional)


  1. Cook the pasta:
  • Bring a medium sauce pot of generously salted water to a boil.
  • Add the pasta and cook, stirring occasionally, unilt just tender, 3~5 minutes.
  • Drain the pasta, reserving 1/4 cup pasta cooking water.
  • While the water is heating and the pasta is cooking, prepare the snap peas and mint.

2. Prep the sauce:

  • Cut the snap peas in half on the diagonal.
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • In a large frying pan over medium-high heat, warm 1 to 2 tsp oil until hot and add the snap peas, season with salt and pepper, and cook until crisp-tender, for 2-3 minutes.
  • Add the pea paste, pasta, peas, and reserved pasta cooking water and cook until the pasta is coated with the sauce and peas are heated through, 1~2 minutes. Remove from the heat, stir in half the mint, and season with salt and pepper.

3. Serve:

  • Transfer the cooked pasta to individual plate and garnish with the parmesan cheese and remaining mint, and as many chile flakes as you like.

I hope enjoy it and thank you for reading:)


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