Pea Shoot & Mint Spring Pasta Recipe

Happy spring, friends!


I hope you’re enjoying the warmer weather and all the new greenery sprouting around you—it’s my favorite time of year. Everything feels fresh, soft and new. Spring also happens to be the time that seeds dormant from winter begin to grow, but you, little gardener, are way ahead of the curve. As an Indoor Gardener, you don’t bend to the demands of the seasons because you know you can grow food year-round on your windowsill or kitchen counter.

For those of you with a Water Garden, you may have tried some of our new seed bundles, like our Big Greens, Spicy Salad and Shades of Green. They include some new varieties of seeds to try in your Water Garden, like Sunflower Microgreens and Pea Shoots. If you’re like me, these may be new concepts to you: Sunflowers are edible? Peas shoot?

Pea Shoots

As an introduction to cooking and eating these rad new sprouts, I developed a recipe that’s fresh and green, just like spring! Pea Shoots as the star ingredient in this creamy, bright and softly sweet pasta dish. I know you’re going to love it!




8 oz fettucini pasta
2 tbsp olive oil
3 garlic cloves, minced
10-12 asparagus stalks, cut into 2 inch pieces
1/2 cup peas, fresh or frozen
1/4 cup pea shoots, plus more for garnish
1/2 cup ricotta cheese
2 tsp fresh lemon juice
2 tbsp parmesan cheese
1 1/2 tbsp mint, finely shredded
salt and pepper


1. Bring a large pot of salted water to a boil. Then, add pasta. If you’re using fresh pasta, (recommended) wait to add pasta until you’ve completed the second step.

2. While the pasta is cooking, add olive oil to a medium sized non-stick skillet. Heat over medium-low heat. Add minced garlic cloves and saute for 1 minute. Add chopped asparagus and stir well. Cook for 3 minutes. Add fresh peas, stir and cook for another 2-3 minutes. Once the asparagus is tender, add pea shoots and stir well.

3. When pasta is cooked, reserve 1/2 cup of pasta water. Drain and add pasta to the skillet with the vegetables. Toss until the pasta is well coated. Add ricotta, 1/4 cup of pasta water, lemon juice, parmesan, mint, and salt and pepper to taste. Toss the pasta. If the sauce is too thick, add a couple tablespoons of pasta water until it reaches your desired consistency. Garnish with additional cracked pepper, fresh pea shoots and parmesan cheese. Enjoy!


I hope you enjoyed this Pea Shoot Spring Pasta recipe! Stay tuned for more recipe posts like this one and be sure to let us know how you liked the pasta in the comments below.

– Chef Hetal @ Back to the Roots

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