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This spring, refresh your cooking and prepare this colorful pasta packed with the season’s bounty of crisp veggies, and enhanced with the bold flavor of GOYA® Extra Virgin Olive Oil. A delightfully light dish featuring GOYA® Peas, fresh leeks and bell peppers and GOYA® Minced Garlic, this recipe celebrates the vibrancy of springtime. Seasoning defined by the heat of red pepper flakes, tangy GOYA® Lemon Juice, a sprinkle of lemon rind and thinly sliced fresh mint makes for a unique and delicious flavor profile.
Ingredients
9 oz.
uncooked fresh linguini
1½ cups
GOYA® Peas
3½ tbsp.
GOYA® Extra Virgin Olive Oil, divided
1 tbsp.
GOYA® Minced Garlic (or 2 garlic cloves, minced)
1
small red bell pepper, diced
1
small yellow bell pepper, diced
1
large leek, cut into 2” slivers
¼ tsp.
crushed Aleppo pepper or red pepper flakes
3 tbsp.
GOYA® Lemon Juice
2 tsp.
grated lemon rind
¼ tsp.
salt
⅓ cup
thinly sliced fresh mint
2 oz.
slivered GOYA® Serrano ham (optional)
Directions
Step 1
Bring large pot of salted water to boil. Stir in linguini and cook according to package directions, about 9 minutes. During last 4 minutes, add peas. Drain in colander, reserving ½ cup pasta liquid. Place pasta and peas in pot with reserved cooking liquid.
Step 2
Meanwhile, heat 1½ tablespoons oil in large skillet over medium heat. Add minced garlic, bell peppers, leeks and pepper flakes. Cook 6 minutes, or until vegetables are tender, stirring occasionally.
Step 3
Add vegetable mixture to pasta pot, along with lemon juice, lemon rind, salt and half of the mint. Toss to combine. Drizzle with remaining oil. Top with remaining mint and Serrano ham, if using.
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