FUSILLI WITH PEAS, MINT & PISTACHIOS
How to prepare fusilli Pasta with Peas, mint and Pistachios
Print
Pin
Servings: 4 People
Cost: $5
Ingredients
- 12 oz Flower Chef Foods High-Protein Fusilli Pasta
- 2 cups fresh English peas (or thawed frozen peas)
- 1/4 cups olive oil (extra virgin )
- 1 lemon (zested and juiced)
- 1/4 fresh basil leaves ( torn)
- 2 tbsp fresh mint (finely sliced)
- 1/3 cup toasted pistachio ( roughly chopped)
- Sea salt
- Freshly cracked black pepper
- Fresh basil leaves, additional lemon zest, and a drizzle of finishing olive oil ((extra garnish) Optional)
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne until al dente according to package directions.
- During the last 2 minutes of cooking, add the peas directly to the pasta water.
- Reserve 1 cup of pasta water before draining.
- Return the pasta and peas to the warm pot. Add the olive oil, lemon zest, and a squeeze of fresh lemon juice. Toss gently.
- Add a few tablespoons of reserved pasta water and continue tossing until the pasta becomes glossy and lightly coated.
- Fold in the basil, mint, and half of the pistachios. Season with salt and black pepper to taste
- Divide among bowls and finish with the remaining pistachios, extra lemon zest, fresh basil, and a final drizzle of olive oil
Chef Jules' Tip: reserve a handful of peas and lightly crush the rest with the olive oil and lemon before tossing. Not a puree, just enough to create a rustic sauce. That’s very much in the spirit of Italian pea pastas and makes the dish feel more luxurious without adding cream or cheese
Notes
This is the kind of pasta Italians make when the market is overflowing with spring peas. The sweetness of the peas, the brightness of lemon, and the fragrance of fresh herbs create a dish that feels light yet satisfying. The toasted pistachios add richness and crunch, while Flower Chef Foods High-Protein Fusilli turns a simple garden pasta into a nourishing meal.
