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I love this time of the year! I love the daylight, the blooming, the birds chirping and I love the beautiful vegetables that this amazing season has to offer. And this delicious and bright spring pea and asparagus pasta is a marriage made in heaven. It’s rich yet light, with a simple and creamy pea and asparagus pesto that melts into this pasta like a clinging sauce.
No butter, no cream or other unnecessary fat in this recipe, the starchy peas and the asparagus make all the trick. This is an easy, elegant, and succulent pasta ready in no time, ideal for a last-minute spring gathering!
What ingredients you need
- Pasta (linguine, spaghetti, penne…)
- Pine nuts or cashews
- Olive oil
- Salt & pepper
How to make it
- Cook your pasta in salted boiling water until al dente
- In the meanwhile, saute’ chopped onions, asparagus, peas and cook until tender
- Blend 1/3 of the vegetables, olive oil, pine nuts, parmesan cheese and part of the cooking water
- Add pasta to the pan along with the creamy pesto, some cooking water and the cooked vegetables
- Toss to coat and cook for a couple of minutes
- Serve with a drizzle of olive oil, some pine nuts and freshly shaved parmesan!
It’s delicious, ready in no time, healthy and budget-friendly:
Psss, If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram.
I would love to hear from you!
Pea and asparagus pasta
- 1/2 lb asparagus, woody ends snapped off (250 grams)
- 1 1/2 cup frozen English peas, defrost
- 1/2 lb pasta (linguine, spaghetti, penne...)
- 1 small white onion or shallot, chopped
- 3 Tbsp olive oil, divided (plus extra for drizzling)
- 1/2 Tbsp pine nut or cashew
- 1/4 to 1/3 cup parmesan cheese, plus extra for garnish
- salt and pepper, to taste
- Bring a large pot of salted water to a boil over medium-high heat. Drop pasta into boiling water and cook until al dente.
- In the meanwhile, prep your vegetables: chop the onion and cut the asparagus into max 1-inch pieces. If the asparagus is thick, you might cut it into halves first (I cut into halves the thickest ones).
- While the pasta is cooking, heat the olive oil (Tbsp 1 1/2) in your largest frying pan over medium-high heat. Once the oil is shimmering, add the onion and saute' until soft (about 3-4 minutes)
- Then add the asparagus and cook until is knife-tender, possibly with the lid on (about 4-5 minutes). Add a few Tbps of the starchy cooking water if needed. Stir in the peas, season with salt and pepper and cook for a further 3 minutes.
- Blend 1/3 of the cooked veggies with the parmesan cheese, pine nuts, the rest of the olive oil (Tbsp 1 1/2), a pinch of salt and 2 Tbsp of pasta cooking water. Blend to a smooth consistency, adding more water if needed. Taste and adjust the seasoning.
- Drain pasta and reserve 1/2 cup of the cooking water.
- Add pasta to the pan along with the pea and asparagus pesto and the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta for a couple of minutes, the sauce should just cling to the pasta.
- Serve immediately with shaved parmesan, some pine nuts and an extra drizzle of olive oil. Enjoy.