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Playing Whole Wheat Linguini or Spaghetti with Peas and Herbs


  • Salt
  • 1 pound whole wheat or whole grain linguini or spaghetti
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken stock
  • 2 cups shelled spring peas or 2 cups defrosted frozen organic peas
  • 1 teaspoon sugar
  • Finely ground pepper
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup tarragon leaves, chopped
  • 1/2 cup mint, finely chopped
  • 1 lemon, zested
  • Grated Parmigiano-Reggiano cheese


Serves: 4




Heat a pot of water to a boil for pasta, once boiling salt water and cook pasta to al dente.



Meanwhile, heat a large skillet with EVOO, 2 turns of the pan, over medium heat, add butter to oil and melt, add onions, garlic and cook to soften 5-6 minutes.



In a saucepot, bring chicken stock to a boil. Drop the peas into the stock and cook for 5 minutes. Remove half the peas and add to the skillet. Sprinkle with sugar, salt and pepper and let cook for another 2-3 minutes.



In a food processor, add parsley, tarragon, mint, lemon zest, remaining peas, and stock. Process until combined.



Just before draining pasta reserve a cup of starchy cooking water, in case sauce is too thick.



Drain pasta and add to peas, add starchy water and toss vigorously for 1-2 minutes. Top with cheese and serve.