Asparagus Pea Pasta Spring (Printable Version)
Asparagus, peas, lemon zest, and parmesan make this pasta bright, fresh, and ready in only 15 minutes.
# Ingredients:
→ Vegetables
01 -
225 g asparagus, woody ends removed, cut into 2.5 cm pieces
02 -
180 g fresh or thawed peas
03 -
2 garlic cloves, minced
04 -
1 unwaxed lemon, zest and juice
05 -
2 tablespoons fresh parsley leaves, chopped (optional)
→ Pasta
06 -
225 g dry pasta (orecchiette, penne, fusilli or similar)
→ Dairy
07 -
35 g parmesan cheese, grated, plus more for serving
→ Condiments and Seasonings
08 -
1 tablespoon extra virgin olive oil, plus additional for drizzling
09 -
Salt, to taste
10 -
Black pepper, freshly ground, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.
02 -
While the pasta is cooking, wash and cut asparagus into pieces no longer than 2.5 cm. If spears are thick, halve lengthwise.
03 -
Place asparagus and peas in a large pan. Pour in about 1.2 cm of pasta cooking water. Cover and bring to a boil over medium-high heat. Cook for 3 minutes, then drain excess water.
04 -
Return the pan to the heat. Add olive oil, minced garlic, salt, and black pepper. Sauté vegetables for 2 minutes, stirring, until still crisp but fork-tender. Taste and adjust seasoning as needed. Remove from heat.
05 -
Reserve 120 ml of pasta cooking water. Drain pasta and add to the sautéed vegetables. Sprinkle in parmesan, lemon zest, and half the lemon juice. Toss well to combine, gradually adding reserved cooking water as needed to coat the pasta.
06 -
Transfer to serving plates. Top with freshly grated parmesan, a drizzle of extra virgin olive oil, chopped parsley if using, and a squeeze of remaining lemon juice. Serve immediately.
# Notes:
01 -
For best results, use freshly grated parmesan and unwaxed lemon for optimal flavor.
02 -
Nutrition per portion is an estimate based on standard ingredients and should not substitute professional dietary advice.