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Asparagus and Pea Spring Pasta

A light and fresh spring pasta with asparagus, green peas, lemon, parmesan, and basil for an easy seasonal dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian, Spring
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Dish
  • 12 oz pasta penne, fettuccine, or spaghetti
  • 1 bunch fresh asparagus trimmed and cut into 2-inch pieces
  • 1 cup green peas fresh or frozen
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 lemon zest and juice
  • 0.75 cup parmesan cheese grated
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup fresh basil leaves chopped
  • extra parmesan for serving

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Microplane or zester

Method
 

  1. Cook pasta in salted boiling water until al dente.
  2. During the last 2–3 minutes, add asparagus and peas to the same pot.
  3. Reserve 1 cup pasta water, then drain pasta and vegetables together.
  4. Heat olive oil and butter in a large skillet over medium heat.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Add drained pasta, asparagus, and peas to the skillet and toss gently.
  7. Stir in lemon zest, lemon juice, parmesan, salt, black pepper, and optional red pepper flakes.
  8. Add reserved pasta water as needed to create a light silky sauce.
  9. Remove from heat, stir in basil, and serve with extra parmesan.

Notes

Do not overcook the asparagus—keeping it bright green and slightly crisp makes the dish much fresher and more flavorful.