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Pea Spaetzle with Mint, Chives, and Tomatoes

Pea Spaetzle with Mint, Chives, and Tomatoes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant pea spaetzle with mint, chives, and tomatoes is a modern, vegetarian twist on the traditional Central European pasta. By blending garden peas directly into the batter, the spaetzle takes on a wonderful bright green hue and a delicate sweetness that pairs beautifully with the fresh herbs. The addition of juicy tomatoes and a hint of nutmeg provides a lovely balance, making this a fresh and colourful dish that celebrates seasonal flavours.

Perfect for a light lunch or a satisfying supper, this homemade pasta recipe is much simpler to prepare than it looks. Using a colander or grater to form the dumplings ensures a rustic, authentic texture that holds onto the savoury herb butter. It is an excellent choice for those seeking a nutritious, vegetable-forward meal that feels sophisticated yet remains deeply comforting.

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Ingredients for Pea Spaetzle with Mint, Chives, and Tomatoes

850ml frozen peas (do not use petite peas)
4 stora ägg
240ml low-salt chicken broth, divided
6 tablespoons chopped fresh chives, divided
2 tablespoons chopped fresh mint plus 1/3 cup sliced mint leaves
2 1/2 teaspoons coarse kosher salt
250g vetemjöl
90ml pareve margarine, divided
1/4 teaspoons (generous) ground nutmeg
150g teardrop or grape tomatoes, halved

How to make Pea Spaetzle with Mint, Chives, and Tomatoes

Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.

Bring large pot of salted water to boil. Working with 80ml batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine. DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 350ml peas separately and chill.

Melt 60ml margarine inlarge skillet over medium-high heat. Add spaetzle and 120ml broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.

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