Spaghetti Goat Cheese Mint Peas

Spaghetti with goat cheese mint and peas is my kind of weeknight dinner because it is fresh easy joyful and just creamy enough to taste special. This recipe is what I turn to when I want something speedy but still crave vegetable flavor and a little herbal brightness through spring and summer.

My first try was a last minute dinner idea when my herb garden exploded with mint it has since become a go to when I want to feel fancy with little effort

Ingredients

• Frozen peas: essential for sweet pop and gentle color choose bright green peas without freezer burn
• Fresh goat cheese: key for creaminess and tang opt for one that is soft and mild
• Extra virgin olive oil: helps the sauce glide over noodles select fruity high quality oil for extra flavor
• Lemon zest: provides zippy aroma and balancing acidity use a fresh lemon for the best zest
• Lemon juice: sharpens and brightens every bite squeeze your own for full freshness
• Chopped fresh mint: gives herbal lift and ties all the flavors together use perky green leaves
• Kosher salt and freshly ground black pepper: bring out all the flavors grind pepper fresh if possible
• Yellow onion: builds a gentle savory base choose a firm onion with papery skin
• Spaghetti or fine linguini: classic noodles for holding sauce break in half for easier tossing
• Water: is for the perfect pasta cook do not skimp on the full amount

Step-by-Step Instructions

Prepare the Goat Cheese Mixture:

Mash one cup of thawed peas with a fork in a medium bowl until chunky but not fully smooth Add goat cheese lemon zest lemon juice half the mint a third cup olive oil salt and pepper Mash until fully combined Set this mixture aside at room temperature so it is easily spoonable later

Sauté the Onion:

Pour three tablespoons olive oil into the Instant Pot set to saute mode high Once warm add the chopped onion and a teaspoon salt Stir often and cook for about two minutes until the onion softens but does not take on color This quick base infuses the pasta water with mild sweetness

Add Pasta and Water:

Add five cups water to the pot Stir to loosen any onions stuck on the bottom Add broken spaghetti or linguini strands Lay them flat as you add them to help prevent clumps Use tongs or a spoon to gently press noodles down until they are just submerged

Pressure Cook:

Turn off saute mode Secure the lid making sure the valve is set to sealing Choose pressure cook or manual mode set to high pressure for three minutes The pasta cooks perfectly in the time it takes the goat cheese flavors to finish blending

Quick Release:

As soon as the Instant Pot beeps carefully move the pressure valve to venting Steam will release quickly so use a towel or wooden spoon to avoid burns Once the hissing stops remove the lid right away

Combine and Serve:

With tongs stir the noodles to separate any clumps Quickly add the goat cheese mixture and remaining peas Toss energetically so the creamy sauce coats every strand Taste for salt and pepper Add a final sprinkle of fresh mint on top Serve straight from the pot or transfer to your favorite bowl

Save This

Goat cheese is my favorite part because it lends so much creamy flavor without weighing things down The first taste always reminds me of my friend’s garden dinners where we ate big bowls outdoors until the sun set We would always joke about whoever stole the most peas

Storage Tips

I keep leftovers in an airtight container in the fridge for up to three days When ready to reheat sprinkle a teaspoon of water over the pasta and warm gently in the microwave or on the stovetop stirring often The sauce resets nicely and does not get gluey

Ingredient Substitutions

If you can not find goat cheese try ricotta for a milder flavor or feta for extra tang Just pulse it until soft first Basil works instead of mint for a different herbal note and you can use any long pasta you have on hand Whole wheat spaghetti brings extra nutty flavor

Serving Suggestions

This spaghetti is wonderful as a standalone meal or with a crisp green salad For a slightly richer plate top with toasted pine nuts or a little extra olive oil Crusty bread to soak up the lemony sauce is highly recommended My kids love it topped with grated parmesan cheese for even more savory depth

Cultural and Historical Context

Dishes pairing pasta with goat cheese and herbs pop up all over Mediterranean cuisine Lemon zest and mint show up in both Italian and Greek recipes as a way to add freshness and brightness The combo of peas and cheese is classic in Italian springtime cooking and makes this pasta a lovely nod to tradition but without fuss

Common Queries

→ What type of pasta works best for this dish?

Spaghetti or fine linguini both work well, especially when broken in half for easier mixing and eating.

→ Can I use dried herbs instead of fresh mint?

Fresh mint offers much more fragrance and brightness, but you can substitute dried mint, using about one-third the amount.

→ Is it essential to mash the peas for the sauce?

Mashing half the peas creates a naturally creamy texture that blends smoothly with goat cheese, enhancing flavor and richness.

→ Should I use fresh or thawed frozen peas?

Frozen peas thawed and patted dry work perfectly, keeping their sweet flavor and tender bite.

→ Can this dish be made without an Instant Pot?

Yes, you can cook the spaghetti on the stovetop and sauté the onions separately, then toss everything together as instructed.