Springtime Linguini with Peas and Leeks

Springtime Linguini with Peas and Leeks
Springtime Linguini with Peas and Leeks

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La Cocina Goya

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® Frozen 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
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9 oz.

uncooked fresh linguini


GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 tbsp.

GOYA® Minced Garlic (or 2 garlic cloves, minced)


small red bell pepper, diced


small yellow bell pepper, diced


large leek, cut into 2” slivers

¼ tsp.

crushed Aleppo pepper or red pepper flakes

2 tsp.

grated lemon rind

¼ tsp.



thinly sliced fresh mint

2 oz.

slivered Serrano ham (optional)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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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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Main Dishes Under 40

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