Spring Pea and Asparagus Pasta
This Spring Pea and Asparagus Pasta is everything you want when the warmer months roll around — bright green vegetables, a light lemony sauce, and a big bowl of pasta that feels fresh without being fussy. Sweet peas and tender asparagus are tossed with linguine in a silky lemon-Parmesan sauce that comes together in under 30 minutes with simple pantry ingredients.
Equipment
- Large pot For boiling pasta
- Large skillet or sauté pan 12-inch recommended
- Colander For draining pasta
- Sharp knife and cutting board
- Measuring cups and spoons
- Microplane or citrus zester
- Wooden spoon or tongs For tossing pasta
- Liquid measuring cup or ladle To scoop pasta water
Ingredients
- 12 oz linguine or spaghetti pasta 340g
- 1 bunch fresh asparagus about 1 lb / 450g, woody ends snapped off, cut into 1-inch pieces
- 1½ cups fresh or frozen peas thawed if frozen
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 1 shallot finely diced
- 1 large lemon zested and juiced
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ cup pasta cooking water reserved before draining
- ¼ teaspoon red pepper flakes optional, for a little heat
- salt and black pepper to taste
For Garnish
- fresh mint or basil leaves torn or roughly chopped
- 2 tablespoons toasted pine nuts optional
Instructions
- Snap the woody ends off the asparagus and cut into 1-inch pieces. If using frozen peas, thaw under cold running water and drain well. Mince the garlic, finely dice the shallot, zest and juice the lemon, and grate the Parmesan.
- Bring a large pot of water to a rolling boil over high heat, then add a generous amount of salt — it should taste like mild sea water.
- Cook linguine according to package instructions until al dente, then reserve ½ cup pasta cooking water before draining. Do not rinse the pasta.
- Heat olive oil in a large skillet over medium heat. Cook the shallot for 2–3 minutes until soft, then add garlic and red pepper flakes and cook for 1 minute until fragrant and lightly golden.
- Add the asparagus to the skillet, season with salt and pepper, and cook for 4–5 minutes, stirring occasionally, until bright green and just tender-crisp.
- Stir in the peas and cook for 1–2 minutes just until warmed through. Season with salt and pepper to taste.
- Reduce heat to medium-low, add lemon juice and zest, then stir in ¼ cup pasta water. Add Parmesan a little at a time, stirring to create a light creamy sauce, adding more pasta water as needed.
- Add the drained pasta to the skillet and toss with tongs until every strand is coated and vegetables are evenly distributed. Taste and adjust seasoning, then divide into bowls and top with extra Parmesan, fresh herbs, pine nuts, and a crack of black pepper.
Notes
- Salt the pasta water generously — it should taste like mild sea water. This is your only chance to season the pasta itself.
- Don't skip the pasta cooking water. The starchy liquid creates the silky, clingy sauce texture that makes this dish shine.
- Cook asparagus just until tender-crisp. Overcooked asparagus turns muddy green and mushy — pull it off the heat while it still has some snap.
- Use freshly grated Parmesan only. Pre-shredded varieties contain anti-caking agents that prevent smooth melting into the sauce.
- Always zest the lemon before juicing — it's much easier on a whole lemon than a halved one.
- To make it vegan, replace Parmesan with 3 tablespoons of nutritional yeast and a generous drizzle of olive oil.
- For a creamier version, stir in 2–3 tablespoons of mascarpone or a splash of heavy cream when building the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth. Do not freeze — the vegetables become mushy after thawing.
- To add protein, toss in grilled chicken, sautéed shrimp, or crispy pancetta just before combining with the pasta.
- Choose thin or pencil-sized asparagus spears — thick ones take longer to cook and may not be fully tender before the peas are done.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 68gProtein: 16gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 320mgPotassium: 480mgFiber: 6gSugar: 5gVitamin A: 18IUVitamin C: 30mgCalcium: 20mgIron: 15mg
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