Pasta with Ground Pork, Peas, and Mint

I’m still seeing snap peas at the farmer’s market, but frozen peas work fine too for this summery one pot recipe.

In a large pot, sauté a chopped sweet onion in a generous pour of olive oil. Once translucent, add four finely chopped garlic cloves, a quarter teaspoon of ground black pepper, and a pound of ground pork or turkey…be sure to break it apart as best you can while it cooks. Stir frequently over medium low heat until the meat is nearly cooked through.

Next, pour in a cup of chicken or vegetable stock, preferably using the pasta water and some concentrated stock. Once it starts to simmer add 12 ounces of peas and a large handful of chopped fresh mint, leave it on the heat for another few minutes before adding a quarter cup of grated parmesan. Stir well, add the pound of cooked and drained pasta, salt to taste, and serve with some additional parmesan.

Happy August!