Description
A bright and zesty pasta dish featuring asparagus, peas, and a creamy Parmesan sauce, perfect for celebrating spring produce.
Ingredients
Scale
- 340 g (12 oz) dried spaghetti or linguine
- 300 g (10–12 spears) asparagus, trimmed and cut into 3–4 cm pieces
- 120 g (1 cup) frozen peas, thawed
- 60 ml (1/4 cup) extra-virgin olive oil
- Zest and juice of 1 large lemon (about 2 tbsp / 30 ml)
- 60 g (1/2 cup) finely grated Parmesan or Pecorino Romano
- 2 small garlic cloves, minced (about 8 g)
- 1/4 tsp red pepper flakes (optional)
- 10 g (2 tbsp) unsalted butter (optional)
- 18 g (1 tbsp) kosher salt for pasta water
- Freshly ground black pepper to taste
Instructions
- Prepare the water and vegetables: Bring 4.5 liters of water to a boil and add 18 g of kosher salt. Trim and cut asparagus into 3–4 cm pieces. Have thawed peas ready.
- Cook the pasta: Cook 340 g spaghetti in boiling water for 8–9 minutes until just shy of al dente. Reserve 240–360 ml of starchy pasta water before draining.
- Blanch the asparagus and peas: Add asparagus to boiling water for the last 2 minutes of pasta cooking, then add peas for 30–45 seconds. Drain immediately or transfer to ice bath.
- Build the sauce: In a large skillet over medium heat, warm 60 ml olive oil. Add minced garlic and red pepper flakes; sauté for 30–45 seconds until fragrant.
- Finish and toss: Add drained pasta, asparagus, and peas to the skillet. Pour in 120–180 ml reserved pasta water and toss for 1–2 minutes. Off heat, stir in Parmesan and butter if using.
- Season and rest: Taste and adjust with salt and pepper. Let the pasta rest for 5 minutes before serving with extra cheese and a drizzle of olive oil.
Notes
Under-cook pasta by 1–2 minutes to keep it al dente. Use reserved pasta water to adjust sauce thickness. Not recommended to freeze due to potential texture changes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 20mg