This scrumptious pea and asparagus pasta is easy, elegant and delicious. A light recipe perfect for a last minute spring gathering! The quantities yield to 3 to 4 smallish portions.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: pasta
Keyword: pea asparagus pasta
Servings: 4
Calories: 342kcal
Author: Katia
Ingredients
½lbasparagus, woody ends snapped off
1 ½ cupFresh or frozen peas, fresh or thawed
1 Tbspextra virgin olive oil, plus more to drizzle
2garlic cloves, minced
salt and pepper, to taste
⅓cupparmesan cheese, plus more to serve
1unwaxed lemon, zest and juice
2Tbspfresh parsley leaves, chopped (optional)
salt and pepper, to taste
Pasta
8 ozpasta (orecchiette, penne, fusilli..)
Instructions
Bring a large pot of salty water to the boil and cook your pasta until al dente following the package's directions.
While the pasta is cooking, wash and cut the asparagus into max 1-inch pieces. If the asparagus are thick, you might cut it lengthwise into halves.
Place asparagus and peas into a large pan, cover with about ½ inch of pasta cooking water, cover with a lid, and bring the water to the boil. Cook the vegetable over medium-high heat for about 3 minutes. Drain the remaining water and return the pan to the stove.
Add olive oil, garlic, salt and pepper to the vegetables and saute' for a further 2 minutes or until they are still crisp but fork tender. Taste, adjust the seasoning, and turn the heat off.
Reserve ½ cup of the pasta cooking water, drain and put the pasta into the pan along with the sauteed vegetables.
Add parmesan, lemon zest, half of the lemon juice, and toss well to combine. Add a touch of the pasta cooking water gradually (you don't need all of it) and stir well to combine until the pasta is nicely coated.
Serve immediately with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.
Notes
Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.