How To Make Spring Pea and Asparagus Pasta
Spring pea complements the minty, earthy taste of the asparagus in this asparagus pasta recipe. It’s a healthy vegetarian dish that you should try now.
Serves:
Ingredients
- 1lbwhole grain pasta
- 4tbspolive oil
- 5shallots
- 1asparagus
- 2garlic cloves,minced
- 2cupsEnglish peas
- 2/3cupParmigiano-Reggiano cheese
- 2tbspunsalted butter
- 2tsplemon zest
- 2tsplemon juice
- 1cupmixed herbs
- 3/4cuppine nuts,toasted
- sea salt,to taste
- black pepper,freshly ground , to taste
- pinchred pepper flakes,optional
Instructions
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First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat.
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Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
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Heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown.
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Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green.
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Stir in the peas and cook until the peas are bright green for about 2 minutes.
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Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta for about 2 minutes.
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Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat.
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Add more pasta water as needed. The sauce should just cling to the pasta.
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Stir in the lemon zest, lemon juice, herbs, and pine nuts. Taste and adjust seasonings as required.
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Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.
Nutrition
- Calories: 653.32kcal
- Fat: 30.51g
- Saturated Fat: 7.66g
- Trans Fat: 0.16g
- Monounsaturated Fat: 12.18g
- Polyunsaturated Fat: 7.56g
- Carbohydrates: 80.32g
- Fiber: 7.60g
- Sugar: 7.57g
- Protein: 23.98g
- Cholesterol: 21.41mg
- Sodium: 538.53mg
- Calcium: 402.24mg
- Potassium: 636.86mg
- Iron: 14.16mg
- Vitamin A: 99.00µg
- Vitamin C: 28.84mg
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