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Pea, Mint & White Truffle Pasta

Served hot or cold, our spring-inspired pasta delivers amazing depth of flavor with every bite. Tart lemon, bitter arugula, refreshing mint, tangy goat cheese, and earthy truffle oil—it’s all good!
Servings: 4
Total Time: 25m
Prep Time: 10m
Cooking Time: 15m
Pea, Mint & White Truffle Pasta


  • 1 pound penne pasta
  • 1 bag frozen peas
  • Handful of arugula
  • 1 shallot, diced
  • 3-5 scallions, sliced thin
  • 1 cup Italian parsley, roughly chopped
  • 1 cup mint, roughly chopped
  • 2 lemons, zested & juiced
  • 1/4 cup olive oil
  • Salt + pepper
  • White truffle oil
  • Goat cheese

Preparation Instructions

  1. Boil water for your pasta. While the water is heating up, chop the mint, parsley, scallions, and shallot.
  2. Once the water is boiling add your pasta. When the pasta is about 1 minute away from being done, add the peas to the pot for 2 minutes.
  3. Strain and place into a large bowl.
  4. Pour the olive oil over the pasta & peas.
  5. Add the lemon zest & juice & arugula. Mix.
  6. Add the scallions, shallot, parsley, & mint. Mix.
  7. Season with salt & pepper. Drizzle as much truffle oil as you like.
  8. Top it off with goat cheese crumbles.
  9. Serve hot & when eating leftover eat cold.