Penne with Peas & Mint

Penne with Peas & Mint
  • 4Servings


  • Salt and pepper
  • 1 pound penne rigate
  • 1 cup chicken or vegetable stock
  • 1 clove garlic, crushed
  • 1 16 ounce bag frozen peas, preferably organic, or 3 cups shelled fresh peas
  • 1/2 cup mint leaves
  • 1/4 cup fresh dill
  • 1/4 cup flat-leaf parsley
  • 3 tablespoons fresh lemon or Meyer lemon juice
  • 3 tablespoons EVOO
  • 1/2 pound ricotta salata shaved or crumbled
  • 1 cup grape tomatoes, quartered


Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.

Meanwhile, in a deep skillet or medium pot, simmer the stock and garlic over medium heat. Add the peas; cook until tender, about 3 minutes. Transfer 1 cup cooked peas to a small bowl. Transfer the remaining cooked peas, the broth and the garlic to a food processor or blender. Add the herbs, lemon juice and EVOO; season with salt and pepper. Pulse on high until a coarse puree forms, then transfer to a large bowl.

Drain the pasta, reserving 1/4 cup of the pasta cooking water. Add the cooking water and reserved peas to the sauce; toss with the pasta and season.

Divide the pasta among shallow bowls. Top with the cheese and tomatoes and season.