Spring Pea & Asparagus Pasta

Quick, easy, and loaded with flavor… this spring pea & asparagus pasta is the perfect pasta dinner for beautiful spring evenings outside with the fam! Loaded with veggies and Al Dente’s delicious golden egg bonnetti pasta… this will quickly become a fam favorite, promise! Feel free to add a protein like diced crispy bacon or sliced grilled chicken if you’re looking for more protein

INGREDIENTS

• 16 oz Al Dente golden egg bonnetti or your favorite short noodle cooked according to package instructions
• 4 tbsps butter divided
• 4 garlic cloves minced
• 3 large shallots peeled, halved, and thinly sliced
• A healthy pinch of salt and pepper
• 1 lb asparagus ends trimmed and sliced into 1-inch pieces
• 1 (15oz)can green peas, drained
• ½ tsp dried oregano
• pinch red pepper flakes
• ⅔ cup grated parmesan + extra for serving
• 1 lemon zested and juiced
• 1 (0.5oz) container fresh mint leaves, minced
• 1 (0.5oz) container fresh basil leaves, minced
• 4 oz toasted pine nuts

How to make Spring Pea & Asparagus Pasta

Step 1:

Cook the pasta according to package instructions, then drain, reserving ½ cup pasta water.

Step 2:

Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter melts, add the garlic, shallots, and a healthy pinch of salt and pepper, then toss to coat and mix everything together. Cook until fragrant, about 3-5 minutes, stirring often.

Step 3:

Add in the asparagus and dried oregano, plus a pinch of red pepper flakes, then cook until the asparagus is bright green, about 5 minutes, stirring occasionally. Next, stir in the green peas and cook for another 3 minutes. Add the ½ cup pasta water and cook for another 2-4 minutes or until the liquid thickens.

Step 4:

Add cooked pasta to a large bowl with the remaining 2 tablespoons of butter and grated Parmesan, then toss until butter and cheese are melted and coat the pasta well. Then mix in the lemon zest, lemon juice, minced herbs, and toasted pine nuts until well combined. Finally, add the contents of the skillet from step 3 to the bowl with the pasta. Toss until everything is well combined.

Step 5:

Divide pasta between bowls and top with additional grated Parm if you’d like.

Kitchen Equipment Needed

• Large pot
• Large skillet
• Cutting board
• Knife
• Wooden spoon or spatula
• Pasta strainer/colander
• Zester or grater
• Citrus juicer (or your hands!)
• Mixing bowl
• Measuring spoons
• Measuring cups

What to Eat With This Spring Pea & Asparagus Pasta

Spring always inspires me to cook lighter, especially after late homework nights with my two little kids. One of our recent favorites? Spring Pea & Asparagus Pasta. It’s creamy and comes together quickly.

I tweak it a bit with lemon zest, a pinch of red pepper flakes, and a shower of parmesan. The kids actually eat the veggies without complaint (a miracle!).

I like to pair it with a refreshing Mixed Berry Banana Smoothie Bowl for breakfast or an afternoon snack, and we usually bake a Fruit-Loaded Quick Bread over the weekend to have on hand.

For more veggie plates, we rotate in Roasted Plantain & Red Pepper Rice Bowls or my Creamy Cashew Pesto Pappardelle, and for something sweet, Coconut Muffins always hit the spot.

FAQ

What is Spring pea & asparagus pasta made of?

Spring pea & asparagus pasta is made with noodles, asparagus, peas, fresh herbs, cheese, lemon, and toasted pine nuts all tossed in buttery goodness.

What does Spring pea & asparagus pasta look like?

It tastes creamy and cheesy with little pops of veggie flavor and pine nuts.

Can I use frozen peas?

Yes.

Can I skip the pine nuts?

Yes. You can skip them or use something similar, like sunflower seeds or chopped walnuts.

What kind of pasta works best?

Short pasta like bow ties, fusilli, or bonnetti works best.

Can I make Spring pea & asparagus pasta dairy-free?

Sure.

Is it good cold, too?

Absolutely.

What protein can I add to make it a full meal?

You can add cooked chicken or even crispy tofu if you want more protein.

How long will leftovers last?

Store them in the fridge in a sealed container for up to 3 days.

Can I make this ahead of time?

Yes.