Pasta with Pea and Mint Puree

Updated: Oct 12, 2019

Kevin Osburn shares one of his favorite Spring recipes...

Use frozen peas to add a pop of fresh flavor and color to your meal. Ingredients  8 ounces whole-grain linguine (or your choice of gluten free pasta)  2 1/2 tablespoons butter or Ghee  1 cup thawed frozen green peas  1/2 cup fresh mint  1 teaspoon lemon rind  3/4 teaspoon kosher salt  1 garlic clove  1/4 cup shaved Parmesan cheese

Cook linguine per directions. Drain, reserving 1/2 cup pasta water. Cook butter/ghee in a skillet over medium until browned. Process browned butter, peas, 1/2 cup pasta water, mint, lemon rind, salt, and garlic clove in a food processor until smooth; toss with pasta. Top with shaved Parmesan.

Kevin Osburn

Yoga (mat and aerial) Instructor

Kevin holds a Yoga Alliance 500hr RYT certification from Peachtree Yoga with Aerial Yoga certification in 2016. He first discovered yoga as a means of personally staying healthy and fit. His decision to participate in teacher training was driven by a desire to gain a deeper understanding of yoga and how to apply it to life goals.

While his original intention was not to teach, he was moved by the healing power potential of yoga particularly on spine and lower back problems as we age or from injuries. Kevin made the decision to start teaching yoga in 2015 as a means of helping people to heal/prevent injuries and build strength. He also draws upon his 5 years as a Pilates practitioner to help students develop their core muscles that help support the spine and back.


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