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When I want something speedy yet fancy during spring, this pea and asparagus pasta is what I make. Lemon and all those fresh greens taste awesome together. You'll feel like you're eating out, but you're done in about fifteen minutes.
I first tossed this together with some stray peas and asparagus hanging around the fridge and my family couldn’t stop talking about it. Even the usual food critics at home polished off every last bit. Now we cook it all the time.
Delicious Ingredients
- Pasta: go for any chunky noodle like fusilli, orecchiette, or penne—just make sure it’s got some grooves for the sauce to stick
- Fresh parsley leaves: totally up to you for a burst of freshness—flat leaf has the most flavor punch
- Unwaxed lemon: grab one that’s thin-skinned and heavy for juice—you’ll want both the zest and juice to brighten the whole thing
- Parmesan cheese: that perfect savory note—buy a wedge and grate it yourself right before serving for max flavor
- Salt and pepper to taste: sea salt and freshly cracked pepper bring everything together
- Garlic cloves: minced up to give a mellow bite—choose tight, plump bulbs
- Extra virgin olive oil: pour a bit for cooking and drizzling—pick a high-quality one for best taste
- Fresh or frozen peas: these sweet poppy bits add color—look for plump and bright green ones
- Asparagus: about ½ pound with the tough ends snapped off—make sure the stalks are crisp and green with tight tips
Easy Step Guide
- Serve it Up:
- Ladle everything into bowls, hit it with a little more cheese and olive oil if you feel like it. Dig in while it’s still hot so all those flavors pop.
- Add and Finish:
- Don’t forget to save a half cup of pasta water before draining. Add the noodles to the veggies, sprinkle over parmesan, squeeze in juice and zest from half a lemon, toss with parsley if you want. Stir, adding splashes of pasta water until everything’s smooth and shiny.
- Sauté in Garlic and Oil:
- Empty any water then slide veggies back in the skillet. Add minced garlic and olive oil, dust with a bit of salt and pepper. Cook for about two minutes—you want them bright but not raw. Give it a taste and tweak the seasonings if needed.
- Give the Veggies a Quick Boil:
- Drop chopped asparagus and peas in a pan, pour in about half an inch of hot pasta water, slap on a lid and bring up the heat. Let it bubble for three minutes until everything’s just green and still crisp.
- Get the Asparagus and Peas Ready:
- Give asparagus a good wash and chop into roughly one-inch pieces—if it’s thick, slice it first down the middle. Try to make the bits even so they cook at the same pace.
- Boil Your Pasta:
- Fill a big pot with salted water and let it come to a full boil. Dump in your pasta and cook till it’s al dente, stirring every so often so it doesn’t clump. Taste near the end to make sure you like the bite.
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The lemon zest gets all the flavors singing in this meal. I still remember when my daughter dumped a ton of cheese on top and said it was the best thing ever. We sat around talking long after we’d cleared our bowls.
Leftover Storage
Just toss leftovers in a container with a lid and stash it in the fridge for up to two days. Heat it back up with a splash of hot water or olive oil so the pasta gets creamy, not gummy. Wouldn’t freeze it though—the veggies lose their bright snap.
Smart Swaps
No asparagus? Broccolini or green beans totally work. Frozen peas are just as good as fresh. Leave out cheese and use nutritional yeast for a dairy-free version. Any chunky pasta shape is perfect—whatever’s in your cupboard.
Tasty Pairings
Grab a glass of crisp white wine or sparkling water with a wedge of lemon. Add a pile of arugula salad for freshness. It’s just as good on its own or next to some grilled fish or chicken if you want more protein.
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Tradition and Story
Dishes like this are all about Italian primavera—that’s just spring. When the seasons change, Italians love using whatever’s fresh. Peas and asparagus are both classic for this time of year. Lemon and parsley bring a big lift and parmesan keeps things cozy and familiar.
Frequently Asked Questions About Recipes
- → Is it okay to use frozen peas?
Absolutely! Thawed frozen peas work just as well as fresh ones. Just make sure to defrost them so they cook through and taste great.
- → Which pasta shapes work the best?
Pasta like fusilli, penne, or orecchiette is awesome since it grabs onto the veggies nicely.
- → How do I make this meal vegan?
Just grab some nutritional yeast or your favorite plant-based hard cheese to swap for the parmesan and you're set!
- → Is it crucial to use fresh lemon?
Fresh lemon zest and juice give a real zing, but if you’re out, a dash of white wine vinegar brings similar brightness.
- → Any tips to keep asparagus bright and snappy?
Blanching it with the pasta water and then a swift sauté keeps your asparagus perfectly green and crisp-tender.
- → Can I get this meal ready ahead of time?
It tastes best if you eat it right after making, but prepping everything in advance lets you pull it together right before your meal.