Fresh Lemony Asparagus and Pea Pasta
A bright and fresh pasta dish featuring lemon, asparagus, peas, and parmesan, perfect for a quick and easy spring dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225 grams) linguine, fettuccine, or spaghetti pasta
- 1 bunch (12-15 spears) asparagus, trimmed and cut into 1-inch pieces
- 1 cup (about 150 grams) fresh peas, shelled
- 3 cloves garlic, minced
- Juice and zest of 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1 cup (about 100 grams) freshly grated parmesan cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
- Pinch of red pepper flakes (optional)
- Handful of chopped fresh basil or parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
- While pasta cooks, trim the woody ends off 1 bunch of asparagus and cut into 1-inch pieces. Shell 1 cup (about 150 grams) of fresh peas or thaw frozen ones.
- In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds to 1 minute, without browning.
- Add asparagus pieces and cook for 3-4 minutes, stirring occasionally, until bright green and just tender. Add peas and cook 1-2 more minutes. If desired, sprinkle a pinch of red pepper flakes.
- Remove the pan from heat and stir in the zest and juice of 1 large lemon.
- Add the drained pasta to the skillet with veggies. Pour in reserved pasta water a little at a time while tossing with tongs to help the sauce cling to the noodles.
- Add 1 cup (about 100 grams) freshly grated parmesan and stir until melted and creamy. Season with salt and freshly cracked black pepper to taste.
- Sprinkle chopped basil or parsley over the top for freshness and color.
- Serve immediately, adding extra parmesan if desired.
Notes
Do not overcook asparagus; it should be tender-crisp. Reserve pasta water to create a silky sauce. Add lemon juice and parmesan off the heat to prevent curdling. Use fresh lemon zest and juice for best flavor. If sauce is too thick, add more pasta water; if too thin, add more parmesan.
Nutrition
- Serving Size: About 1 cup pasta wi
- Calories: 375
- Sugar: 5
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 50
- Fiber: 6
- Protein: 12
Keywords: lemon pasta, asparagus pasta, pea pasta, spring dinner, easy pasta recipe, vegetarian pasta, fresh pasta recipe