Minty pea pasta

Minty pea pasta

Total Time
20 min
10 min
10 min
We use chickpea pasta for a gluten-free plant-based protein and a boost of fiber, but you can use any type of pasta you like. This is ideal at room temperature, but is also lovely when served cold, so why not pack up leftovers for lunch? If you are not a fan of goat cheese, crumble some feta on top instead. Frozen peas, used here, are a fantastic staple to keep on hand in the freezer to enjoy their sweetness year-round. If fresh peas are available, you can use them instead, but add them to the boiling water about 5 minutes before the pasta is done cooking.


Uncooked chickpea pasta

8 oz, rotini, gemelli, or pasta shells

Frozen green peas

1½ cup(s), thawed

Lemon zest

1 tsp

Fresh lemon juice

2 Tbsp

Extra virgin olive oil

1 Tbsp

Kosher salt

¾ tsp

Black pepper

½ tsp


½ cup(s), chopped, thinly sliced

Fresh mint leaves

½ cup(s), coarsely chopped

Crumbled goat cheese

½ cup(s), 2 oz


  1. Cook pasta according to package directions, adding peas during last minute of cooking. Drain and rinse with cold water to cool just to room temperature. Drain well.
  2. Meanwhile, in large bowl, whisk lemon zest and juice, oil, salt, and black pepper. Add scallions, mint, and pasta and peas and toss gently to coat. Sprinkle with cheese.
  3. Serving size: 11⁄4 cups