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Spring Pea and Asparagus Pasta Recipe

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4.4 from 12 reviews

A vibrant and fresh Spring Pea and Asparagus Pasta combining tender pasta with golden toasted pine nuts, sautéed shallots, garlic, fresh asparagus, and English peas. Finished with lemon zest, mixed herbs, and a creamy Parmigiano-Reggiano cheese sauce, this dish brings together seasonal spring flavors in a delightful and satisfying pasta meal perfect for a light lunch or dinner.

Ingredients

Pasta

  • 1 pound (16 ounces) pasta (conchiglie, orecchiette, shells, fusilli or linguine—whole grain if desired)

Nuts and Oils

  • ¾ cup pine nuts
  • ¼ cup olive oil, plus more for garnish

Vegetables

  • 5 shallots, quartered lengthwise and sliced very thin crosswise
  • 1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias
  • 2 garlic cloves, minced
  • 2 cups shelled fresh or frozen English peas (defrost peas if frozen)

Dairy

  • ⅔ cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish
  • 2 tablespoons unsalted butter

Flavorings and Herbs

  • 2 teaspoons grated lemon zest (from one lemon)
  • 1 tablespoon lemon juice (less than one lemon)
  • 1 cup roughly chopped mixed herbs (flat-leaf Italian parsley, chives, and mint; other options include chervil and tarragon)
  • Fine salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep and cook pasta: Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than package directions suggest to keep it al dente. Reserve 2 cups of the cooking water before draining the pasta.
  2. Toast pine nuts: While pasta cooks, heat a large skillet over medium heat. Add pine nuts and stir frequently to toast them until lightly golden on the edges, about 3 to 5 minutes. Transfer pine nuts to a bowl to cool. Return the skillet to the stove for next steps.
  3. Sauté shallots: Warm olive oil in the skillet over medium-high heat until shimmering. Add shallots, season with a pinch of salt and several twists of black pepper, and cook until golden brown, about 5 minutes.
  4. Cook asparagus and peas: Add asparagus and garlic to the skillet, season with another pinch of salt, and cook until asparagus is tender but still bright green, about 3 minutes. Stir in peas and cook until they are bright green, about 2 minutes.
  5. Combine pasta and sauce: Add drained pasta to the skillet along with 1 cup of the reserved pasta water. Stir and cook for about 2 minutes until the sauce begins to coat the pasta evenly. Remove skillet from the heat and transfer the pasta mixture to a large serving bowl. Stir in grated Parmigiano-Reggiano cheese and butter to create a velvety sauce, adding more pasta water as needed for desired consistency.
  6. Finish with lemon and herbs: Stir in lemon zest, lemon juice, mixed herbs, and toasted pine nuts. Taste and adjust seasoning with additional salt, red pepper flakes, and/or lemon juice if desired. Garnish the top with extra shaved Parmesan, freshly ground black pepper, and a drizzle of olive oil. Serve immediately. Leftovers can be stored covered in the refrigerator for up to 4 days.

Notes

  • Use whole grain pasta for a nuttier flavor and extra fiber.
  • Keep a close eye on pine nuts while toasting as they burn easily.
  • If fresh English peas are not available, frozen peas work well and just need to be defrosted before use.
  • Adjust lemon juice and zest quantities to your preferred level of brightness.
  • For a vegan version, omit butter and cheese or replace with vegan alternatives.
  • Reheat leftovers gently with a splash of water or olive oil to restore creaminess.

Find it online: https://cookedbysarah.com/spring-pea-and-asparagus-pasta-recipe/