Spring Pea and Asparagus Pasta

Spring Pea and Asparagus Pasta

6 servings
This very green pasta dish is bursting with spring flavors, including peas, asparagus and fresh herbs. Once you have prepped your vegetables, the dish comes together rather quickly. This recipe yields a lot (enough for 6 to 8 servings) so feel free to halve it if you are serving two.

Ingredients

  • pasta

    conchiglie, orecchiette, shells, fusilli or linguine—whole grain if desired

    1 lb
  • pine nuts
    ¾ c
  • olive oil

    plus more for garnish

    ¼ c
  • shallots

    quartered lengthwise and sliced very thin crosswise

    5
  • pencil-thin asparagus

    woody ends snapped off, and cut in ½-inch slices on the bias

    1 lb
  • garlic cloves

    minced

    2
  • shelled fresh or frozen english peas

    defrost peas if frozen

    2 c
  • grated parmigiano-reggiano cheese

    plus more for garnish, or regular parmesan

    ⅝ c
  • unsalted butter
    2 tbsp
  • grated lemon zest

    from one lemon

    2 tsp
  • lemon juice

    less than one lemon

    1 tbsp
  • roughly chopped mixed herbs

    i used flat-leaf italian parsley, chives and mint, other suggestions include chervil and tarragon

    1 c
  • fine salt
    to taste
  • freshly ground black pepper
    to taste
  • red pepper flakes

    optional

Directions

  1. 1

    First, prep your vegetables. Then, bring a large pot of heavily salted water (it should taste salty) to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water, then drain the pasta.

  2. 2

    While the pasta cooks, warm the pine nuts in a large skillet over medium heat, stirring frequently (do not step away from the stove, as they burn quickly). Cook until they turn lightly golden on the edges, about 3 to 5 minutes. Transfer them to a bowl to cool, then return the skillet to the stove.

  3. 3

    Warm the olive oil in the skillet over medium-high until shimmering, then add the shallots, season with a pinch of salt and several twists of pepper, and cook until golden brown (about 5 minutes).

  4. 4

    Add the asparagus and garlic, season with another pinch of salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).

  5. 5

    Add the drained pasta to the pan and 1 cup of the reserved pasta water. Stir and cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer the contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more splashes of pasta water if needed. The sauce should cling to the pasta.)

  6. 6

    Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately. Leftovers will keep well for up to 4 days covered in the refrigerated.

Spring Pea and Asparagus Pasta

Spring Pea and Asparagus Pasta

45 min6 servings551 cal

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About this Recipe

Craving a vibrant dish that truly captures the essence of the season? This Spring Pea and Asparagus Pasta is your answer, offering an explosion of fresh flavors perfect for any gathering. What makes this recipe shine is its celebration of spring's bounty, bringing together sweet peas, tender asparagus, and a medley of fresh herbs. Once your vegetables are prepped, this hearty dish comes together quickly, making it an ideal choice for a delicious meal without fuss. Prepare for a truly very green pasta dish that delights both the eyes and the palate. You'll experience the delightful crunch of toasted pine nuts, the subtle sweetness of shallots, and the bright, zesty notes of lemon, all beautifully balanced with rich Parmigiano-Reggiano. The pasta itself provides a comforting base, while the fresh herbs like parsley, chives, and mint infuse every forkful with an invigorating aroma. This generous recipe yields a substantial amount, perfect for feeding 6 to 8 people. ## Customization & Variations Feel free to get creative with your pasta choice; shells, orecchiette, fusilli, or linguine all work wonderfully, even a whole grain option. If Parmigiano-Reggiano isn't on hand, regular Parmesan cheese will do. For the herbs, while parsley, chives, and mint are suggested, chervil or tarragon would also lend a lovely complexity to this spring-inspired meal. This bountiful Spring Pea and Asparagus Pasta is ideal for sharing, whether it's a casual family dinner or a festive spring get-together. Garnish with a drizzle of olive oil, extra grated cheese, and perhaps a sprinkle of red pepper flakes for an extra kick.

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