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Pasta with Mint Pea Sauce ~ My Favorite Restaurants Series Part 3

This light and refreshing pasta is truly unique, takes minutes to make and is a real eye pleaser! The original pasta calls for Garganelli pasta but I could not find it, so I subbed with penne.

Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy pasta recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Chef David Mullen~ The Foundry Grill at The Sundance Mountain Resort


  • 4 cups Garganelli Pasta cooked to package instructions, do not overcook!
  • 3 cups fresh peas divided and blanched (if out of season use frozen)
  • 1 cup vegetable broth I used my chicken broth and it was delicious too
  • 6 mint leaves
  • 2 cups heirloom cherry tomatoes halved
  • 2 cups parmesan cheese freshly grated
  • 1/2 cup pea shoots
  • Sea Salt and Pepper to taste


  1. Place a small pot with a few inches of water on high heat, bring to boil.
  2. Pour fresh peas into pot and allow peas to boil for 3-4 minutes.
  3. Pour peas into colander and rinse with cold water.
  4. Place 2 cups peas (reserve the rest for later) 1 cup broth, a generous pinch of sea salt, a few turns fresh pepper and mint leaves in blender.
  5. Blend till smooth. Pour into a small bowl, cover and place in fridge to chill.
  6. Cook pasta according to package instructions.
  7. When al dente (to the tooth!) strain in colander and rinse well with cold water.
  8. Toss pasta with chilled pea sauce, you may not need all of it.
  9. Place 1 cup pasta on each plate,.
  10. Sprinkle with a bit of sea salt and pepper.
  11. Add a 1/4 cup blanched peas to each plate, sprinkle with Parmesan cheese.
  12. Place heirloom tomatoes around the edges of pasta and top with pea shoots!
  13. Serve cold. Enjoy.