Imagine twirling your fork into a plate of pasta that bursts with the fresh, crisp flavors of spring - this Spring Pea and Asparagus Pasta is about to become your new seasonal obsession! With tender asparagus, sweet green peas, and a light garlic-infused olive oil sauce, this dish is like a garden party on your plate. Whether you're looking to impress dinner guests or treat yourself to a quick, elegant meal, this recipe promises to transform simple ingredients into a culinary masterpiece that screams springtime freshness.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 1 cup fresh peas
- 1 bunch asparagus, trimmed and cut into pieces
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water to enhance the pasta's flavor.
- While water is heating, prepare the vegetables. Trim the woody ends of the asparagus and cut into 1-inch pieces. Mince the garlic cloves finely.
- Add the pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add asparagus pieces to the skillet and cook for 2-3 minutes, stirring occasionally to ensure even cooking.
- Introduce fresh peas to the skillet and cook for an additional 2 minutes until both vegetables are bright green and tender-crisp.
- Drain the cooked pasta and add it directly to the skillet with the vegetables. Toss gently to combine.
- If the mixture seems dry, add reserved pasta water a little at a time to create a light sauce.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss once more to distribute the cheese evenly.
- Serve immediately in warm pasta bowls, garnishing with additional Parmesan if desired.
Tips
- Choose Your Pasta Wisely: While this recipe works with most pasta shapes, short pasta like penne or fusilli will catch the vegetables beautifully.
- Keep Pasta Water: Always reserve some pasta water before draining. Its starchy goodness helps create a silky sauce and helps ingredients stick together.
- Don't Overcook Vegetables: The key is keeping asparagus and peas bright green and tender-crisp. Overcooking will make them lose color and become mushy.
- Fresh is Best: If possible, use fresh peas and just-picked asparagus for the most vibrant flavor and texture.
- Cheese Matters: Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that can affect taste.
- Serve Immediately: This pasta is best enjoyed right after cooking when the vegetables are still warm and the cheese is perfectly melted.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
