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Spring Pea Pasta with Truffle Oil, Lemon & Mint
Ingredients
  • 1 pound pasta
  • 3 to 4 cups fresh peas
  • 5 scallions, thinly sliced
  • 1 shallot, very finely diced
  • 1 cup chopped fresh mint
  • 1 cup chopped Italian parsley
  • ½ cup olive oil
  • 2 lemons - zest and ¼ cup juice
  • 2 cups fresh pea shoots, baby spinach or arugula
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon white pepper ( or black is OK)
  • 1 tablespoon truffle oil - I prefer white
  • Optional- goat cheese crumbles
  • SEE Notes
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