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 🙂
THIS POST IS SPONSORED BY…
Al Dente Pasta Company, who I’m so pumped to partner & share with you since I’ve been devouring their pasta long before this official sponsorship. All thoughts & opinions are my own.
Spring pea & asparagus pasta recipe:
spring pea & asparagus pasta
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
- healthy pinch 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
Instructions
- Cook the pasta according to package instructions then drain, reserving ½ cup pasta water.
- Heat 2 tbsps 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.
- 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.
- Add cooked pasta to a large bowl with the remaining 2 tbsps butter and grated parm 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.
- Divide pasta between bowls and top with additional grated parm if you’d like.
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your spring pea & asparagus pasta in action. Byyyeeee!
xx ab
p.s. more pasta recipes here!