Pea and Asparagus Pasta
This Pea and Asparagus Pasta is a must for spring dinners. With peas, fresh asparagus, herbs, lemon and parmesan cheese, it's a seasonal, healthy and vegetarian recipe.
Ingredients
- 1 bunch asparagus, woody ends removed and cut into 1-inch pieces
- 12 ounces orecchiette pasta1
- 1/4 cup olive oil
- 1/4 cup finely chopped white or yellow onion
- 1/2 teaspoon salt
- 3/4 cup frozen peas
- 4 garlic cloves, minced
- 1 tablespoon fresh lemon juice + 1/2 teaspoon lemon zest
- 3/4 cup grated parmesan cheese
- 1/4 cup chopped parsley2
Instructions
- Bring a large pot of salted water to a boil. Blanch the asparagus: add the asparagus and cook for 1-2 minutes until just bright green in color. Using a spider or a slotted spoon, quickly remove the asparagus and place them immediately in a bowl of ice water to stop cooking. Drain and set aside.
- To the same pot of water, add the pasta and cook until just al dente according to package directions. Drain, reserving 1 1/2 cups of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the onion and salt, and cook until tender, about 8 minutes. Add in the blanched asparagus, peas, and garlic and cook, stirring often, for 1-2 minutes. The peas should be bright green and just beginning to soften.
- Add in 1 cup of reserved pasta water to the skillet and simmer until reduced by half and a sauce begins to form, about 4-5 minutes. Add the cooked pasta, lemon juice, zest, and an additional 1/4 cup of reserved pasta water to the sauce. Toss continuously until the noodles are coated with the sauce, adding a little more reserved pasta water if it's too dry.
- Remove from heat and add in 1/4 cup parmesan cheese; toss quickly so the cheese doesn't clump, then add in another 1/4 cup and toss again rapidly, then continue with the rest of the cheese until desired taste and consistency is reached-- I usually do 3/4 cup, but you can add more!
- Stir in chopped parsley, then taste, adding more salt/pepper as desired and serve.
Notes
- I find that 12 ounces is the perfect amount for 4 when adding in the extra veggies; if you want to use the full pound, then increase the sauce to 1/3 cup olive oil, 1/3 cup finely chopped onion, 1 1/2 cups grated cheese and 1 3/4-2 cups reserved pasta water
- I love mint and asparagus together so if you have it, I also like to add in a tablespoon or two of finely chopped mint.
Nutrition
Serving: 1servingCalories: 568kcalCarbohydrates: 76gProtein: 21gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 16mgSodium: 631mgPotassium: 565mgFiber: 7gSugar: 6gVitamin A: 1537IUVitamin C: 24mgCalcium: 231mgIron: 4mg