Sweet Pea-and-Mint Pasta Toss

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Serve this minty side with grilled shrimp for a quick company-worthy dinner. Can't find torcetti? Use cavatappi or gemelli.


  • 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
  • 1 cup Lemon-Shallot Vinaigrette


Hands On: 10 Minutes
Total: 30 Minutes

  1. 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.
Marian Cooper Cairns,
July 2014