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Meatless Monday featuring Spring Mint Pea Pasta, Flowers and New Things

Posted on June 18th, 2012  |  2 Comments

I’ve got a few things to share with y’all:

I made a fabulously easy, delicious, hearty, pasta dish.

I got pretty edible flowers, for free, from my herb guy at the Farmer’s Market – one of the many benefits of a being a part of a food community, looking people in the eye who feed you, making friends with them, getting free stuff :)

And…..The Talking Kitchen is getting a makeover!

I am sooo excited about this – I can’t believe I kept it to myself for so long. I guess I am good at keeping secrets. :)

Here’s a sneak peak at my new logo (modeled after me of course – NOT!) sike! <— remember that?!

Pretty cute eh? Pretty pink was my first impression (I’m primarily a blue girl) but after a few eye-catching glances, I was hooked.

What do you guys think?

I can’t believe The Talking Kitchen is almost 1-year-old! I am so thankful to all of YOU who keep coming around and take a chance on a wacky girl and her kitchen. Besides absolutely loving blogging and photography, you readers, your comments and emails, keep me coming back for more. The new website is for you too – way easier to navigate and user-friendly – I can’t wait!

In true Talking Kitchen fashion, I’ve got a simple, tasty dish for you, and it’s got a start to finish time of 30 minutes flat. Chayeahh!

With all life’s hustles and bustles, don’t you want a simple Rachel Ray 30 minute meal – that’s preferably hands off? Well, don’t worry, I’ve got your back; this easy healthy whole wheat spring pea mint pasta couldn’t be a more relaxing or rewarding throw together dish.

Simply cook the pasta in heavily salted water, add the peas with 2 minutes to go, drain – reserve some pasta water, add cheese, mint, salt and pepper and stir…That’s. It.

Enjoy your Monday and a home cooked dinner. :)


What do you think of the logo? I’d love to hear some reader feedback!


Spring Mint Pea Pasta

by The Talking Kitchen

Prep Time: 5 minutes

Cook Time: 20 minutes


Ingredients (8 servings)

  • 1 lb. whole wheat pasta
  • 8 oz. goat cheese
  • 2 c. frozen peas
  • 2 c. pasta water
  • 1 Tbsp sliced mint
  • 1/2-3/4 tsp sea salt
  • 3/4-1 tsp freshly ground black pepper


Bring the water to a boil to make the pasta, be sure to salt the water with about 1-2 T sea salt/kosher salt. Cook the pasta.

With 2 minutes left for the pasta, add the frozen peas.

Drain pasta and peas, reserving 2 c. pasta water.

Add drained pasta/peas back to the cooking pot, add 1 1/2 c. of the pasta water and all the goat cheese, salt and pepper. Add rest of pasta water as needed. Last add the mint, stir to incorporate.

Serve with a grate of Parmesan cheese and freshly ground black pepper.

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