Lemony Asparagus & Pea Pasta
Tender spring asparagus and sweet peas tossed with pasta, lemon, Parmesan and a little butter. Ready in 25 minutes.
Equipment: Large pot, large skillet
Why it's a spring recipe
Asparagus is one of the first vegetables of spring, and at its peak it's sweet and tender enough to need only a quick cook. Peas — fresh in late spring or frozen year-round — add sweetness, and lemon brings everything to life.
Method
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Add the asparagus and peas for the last 2 minutes of cooking. Reserve 1 cup of pasta water, then drain.
- Meanwhile, warm the olive oil and butter in a large skillet over medium-low heat. Add the garlic and cook gently for 1–2 minutes until fragrant but not browned.
- Add the drained pasta and vegetables to the skillet with the lemon zest, lemon juice and ½ cup pasta water. Toss for 1 minute.
- Stir in the Parmesan and more pasta water as needed to make a light, glossy sauce. Season with salt and pepper.
- Fold in the herbs and serve with extra Parmesan.
Picking the best produce
Choose firm, bright-green asparagus spears with tightly closed tips and moist-looking cut ends. Thin and thick spears are equally good; just adjust the cooking time.
Variations
- Add cooked shrimp or shredded chicken for extra protein.
- Swap asparagus for broccolini or sugar snap peas.
Storing leftovers
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of water to loosen the sauce.
More seasonal recipes
Strawberry Spinach Salad with Poppy Seed Dressing
Baby spinach, ripe strawberries, toasted almonds and crumbled goat cheese in a sweet-tangy homemade poppy seed dressing.
Grilled Chicken with Fresh Peach Salsa
Juicy grilled chicken topped with a bright salsa of ripe peaches, jalapeño, red onion, lime and cilantro.
Summer Sweet Corn Chowder
A creamy, chunky chowder made with fresh sweet corn, potatoes and a broth infused with the cobs themselves.