Lemon-Mint Arugula Pasta Recipe With Feta Is a Vitamin C Power Dinner by Jan Mostrom

This fresh lemon and mint pasta recipe is light and so delicious. I love the combination of flavors with the arugula sauce and the addition of the peas and healthy feta cheese. This Mediterranean-inspired pasta recipe was great for a summer dinner that was easy to put together. We enjoyed the pasta as a vegetarian dinner, but if could also be a side dish with your favorite protein.

To make this refreshing, lemony, minty pasta recipe you will need fresh arugula, parsley, green peas, fresh garlic, a lemon for juicing, crushed red pepper flakes, extra-virgin olive oil, pasta, feta cheese and fresh mint leaves. Fresh ingredients result in a fresh and delicious dinner.

When you serve this comfort food meal, know that you are getting the health benefits of feta cheese, the health benefits of peas, the health benefits or arugula and the health benefits of fresh herbs. This easy pasta dinner is loaded with vitamin C and vitamin A, and is low in sodium. Win-win!

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Cuisine: American / Greek / Italian / Mediterranean 
Prep Time: 15 minutes
Cook Time: 30 minutes
Prep Time: 45 minutes
Servings: 5

Ingredients

• 6 ounces arugula
• 2 cups fresh parsley, stems removed
• 2 cups peas, regular or English, fresh or frozen
• 3 garlic cloves
• 1 lemon, juiced
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup extra virgin olive oil, plus more for garnishing
• 16 ounces pasta
• 2 ounces feta cheese
• 1/2 cup fresh mint leaves

Recipe Notes

• Use whatever type of pasta you enjoy for this recipe.

• Store any leftovers in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Cook pasta according to package directions for al dente. Save 1 cup of the pasta water, then drain the pasta. Set aside.
2. Fill a large pot with water with two pinches of salt and place on the stovetop on high. Fill a large bowl and a medium bowl with ice water and set to the side.
   
3. When the water boils, add the arugula and parsley and cook for 30 seconds.
   
4. Remove with a slotted spoon or spider and place in the large ice bath.
   
5. Add the peas to the boiling water and cook for 1 to 2 minutes. The peas float to the top and are easy to remove with the slotted spoon or spider.
   
6. Place in the smaller of the ice baths.
   
7. Turn the heat down to medium-low. Remove the arugula and parsley with a spoon and place them into a blender along with garlic, the juice from one lemon, olive oil, crushed red pepper flakes and 1/4 cup of water from the ice bath. Blend until the ingredients are smooth. Add salt and taste to see if more crushed red pepper flakes or salt is needed. Add the mixture to the pasta.
   
8. Add some reserved pasta water, if needed, to blend together.
   
9. Top with feta crumbles, mint and a drizzle of olive oil. Serve in bowls and enjoy!
   
   

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