NomEatNom - Green Pea Pasta with Lemon and Mint

Some days there’s just no time.

*Cue the Jessie Spano breakdown (you fellow NOMsters from the SBTB generation know what I’m talkin’ about!).*

In all seriousness, though, hectic workdays can put a real strain on my cooking mojo. No matter how much I love to cook, when I am hungry and exhausted, I need food ASAP. And by ASAP, I mean five minutes ago. In other words, I’m in no condition to plan or prepare a coherent sentence, much less a meal.

When these moments of frantic cooking strike, one of two things usually happens:

Scrambled eggs with assorted veggies
Random pasta creation using whatever I can grab

Now, it’s no small secret that I am a huge fan of eggs. They are just so incredibly versatile and yummy — which makes them nearly impossible to grow tired of!

This time around, however, we chose door number two. This was mainly due to our surplus of yogurt whey. (I absolutely adore boiling my pasta in whey; it makes it super creamy!) A quick review of on-hand ingredients revealed we also had mushrooms, mint, and a boatload of frozen peas.

And, thus, this simple — yet mouth-watering — recipe was born!