Sweet Pea-and-Mint Pasta Toss

Southern Living
Sweet Pea-and-Mint Pasta Toss Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Serve this minty side with grilled shrimp for a quick company-worthy dinner. Can't find torcetti? Use cavatappi or gemelli.
Makes 10 to 12 servings


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1 (16-oz.) package torcetti pasta
1 pound fresh sugar snap peas
1 cup frozen green peas, thawed
1 cup loosely packed fresh mint, finely chopped


Hands-on: 10 Minutes
Total: 30 Minutes
Cook pasta according to package directions, adding sugar snap peas to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Slice sugar snap peas in half lengthwise, if desired. Stir in green peas and remaining ingredients. Add salt and pepper to taste. Serve immediately, or cover and chill up to 1 day.

Created date

June 2014

Nutritional Information