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Spring Asparagus and Pea Pasta

This vibrant spring pasta combines crisp-tender asparagus and sweet peas tossed with al dente pasta, finished with lemon and olive oil for brightness. The dish showcases fresh, seasonal ingredients with simple cooking techniques, resulting in a lively, colorful plate that highlights the fleeting beauty of early-season produce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Spring
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (penne or rigatoni) preferably sturdy shape
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 cup frozen peas thawed and drained
  • 2 cloves garlic minced
  • 2 tablespoons good-quality olive oil preferably extra virgin
  • 1 each lemon zest and juice
  • ½ cup freshly grated Parmesan cheese optional, for serving
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Skillet
  • Slotted spoon
  • Zester or microplane

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8 minutes, until it offers a slight resistance when bitten. Drain, reserving about ¼ cup of pasta water, and set aside.
  2. Trim the tough ends of the asparagus and cut into 2-inch pieces. Drop them into the boiling water for 2 minutes until they turn bright green and slightly tender. Use a slotted spoon to transfer the asparagus to a bowl of ice water to stop the cooking and lock in their color.
  3. Heat a skillet over medium heat and add two tablespoons of olive oil. Once shimmering, add the minced garlic and cook gently for about 30 seconds until fragrant, avoiding browning to keep it sweet and mellow.
  4. Add the blanched asparagus and thawed peas to the skillet. Sauté for 2-3 minutes, stirring gently, until everything is warmed through and the vegetables remain vibrant and crisp-tender. The mixture should emit a fresh, slightly sweet aroma.
  5. Pour the cooked pasta into the skillet with the vegetables. Add a splash of the reserved pasta water and toss everything together over medium heat for about a minute, allowing the flavors to meld and the sauce to become glossy.
  6. Finish by zesting the lemon directly over the pasta, then squeeze in its juice. Drizzle with a little extra virgin olive oil, sprinkle with freshly grated Parmesan if using, and season with salt and pepper to taste. Toss again to combine thoroughly.
  7. Serve immediately on warm plates, garnished with additional Parmesan and lemon zest if desired. The dish should look bright, glossy, and inviting, with vibrant green vegetables nestled among the pasta.

Notes

For extra brightness, add a little more lemon juice just before serving. This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to a day and reheated gently with a splash of olive oil or reserved pasta water.