Mint Pasta With Cream and Fresh Shelled Peas

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Spring is in full force and with it comes fresh mint and sweet peas. The inspiration for this dish came from my lovely daughter who after watching an iron chef said, “Daddy can we make mint pasta?” Of course I didn’t have the $200 truffle and the super organic oxtail marrow, but with the ingredients we did have on hand, we created one of the best tasting pasta dishes ever to pass through my kitchen.
What you need:
  • 1/2 kilo flour (more needed for rolling and dusting)
  • 5 eggs + 2 yolks (This may vary according to the size of eggs you have. Mine were small)
  • 1 bunch fresh mint
  • 500ml heavy cream
  • 100g butter
  • Generous pinch of white pepper
  • 200-250g white goat cheese (Chèvre)
  • 2 cups fresh shelled peas (lightly blanched.)
  • 2-3 slices prosciutto thinly sliced and fried until crispy
  • 10 mint leaves (for garnish)
  • 1 tbsp additional butter (for the mint leaves)
  • Salt and Pepper to taste.

How it’s done:

  • De-stem and rough chop the mint (reserving 10 leaves for garnish.)
  • Squeeze any leftover moisture out of the mint.
  • In a blender combine the mint and eggs. Pulse until smooth. (Don’t over blend. We are not creating a meringue!)
  • Place the flour in a large bowl or on a floured surface and create a well in the centre.
  • Add the egg mixture and using a fork slowly bring the flour into the egg to create the dough. This is accomplished using gentle circular motions.
  • Slowly mix until you have a nice dense dough.
  • Cover with a little plastic wrap or damp towel and let it rest for 1/2 and hour or so.
  • While your pasta is resting melt the butter in a sauce pan.
  • Add the cream, pepper and goat cheese and leave it on low to allow it to slowly meld.
  • Blend half of the peas until smooth and add them to the cream sauce.
  • Place a large pot of salted water on to boil. (for the pasta)
  • Roll out the pasta and cut it into a fettuccine size.
  • If you do not know how to roll out pasta, check out a simple instructional video here.
  • Once you have finished rolling, boil for about 3-4 min or until the noodles begin to float.
  • As the pasta is boiling add the whole peas to the sauce.
  • Now for the final touches. Take the last tbsp of butter and fry the remaining mint leaves until crispy.
  • Toss the pea sauce with the fettuccine, garnish with prosciutto and fried mint leaves and enjoy.

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3 Responses to Mint Pasta With Cream and Fresh Shelled Peas

  1. Yum- looks so good! We are hosting a pea-themed linky party over at as part of our Fresh Produce Tuesday series. I would love if you linked up your recipe!


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