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Spring Green Asparagus and Pea Pasta

This vibrant pasta features crisp, earthy asparagus and sweet peas tossed with al dente spaghetti, finished with fresh lemon zest, garlic, and Parmesan. The dish highlights the fresh flavors of spring produce through quick blanching and sautéing, resulting in a bright, tender, and slightly caramelized final texture. It’s a simple, flavorful celebration of seasonal greens captured in a comforting yet fresh pasta dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Spring
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti preferably sturdy, slightly thicker
  • 1 bunch asparagus trimmed and sliced diagonally into 1-inch pieces
  • 1 cup fresh peas or frozen, blanched briefly
  • 3 tablespoons olive oil good-quality extra virgin
  • 3 cloves garlic minced
  • 1 lemon lemon zest and juice
  • 1/2 cup Parmesan cheese freshly grated
  • Salt and freshly ground black pepper to taste seasonings

Equipment

  • Large pot
  • Slotted spoon
  • Large skillet
  • Tongs
  • Zester and grater

Method
 

  1. Bring a large pot of salted water to a rolling boil and add the spaghetti. Cook for about 8-10 minutes until al dente, tasting to check the firmness.
  2. While the pasta cooks, trim the asparagus and slice diagonally into 1-inch pieces. Once the water boils again, blanch the asparagus for about 2 minutes until bright green and tender-crisp, then remove with a slotted spoon and set aside.
  3. In the same boiling water, briefly blanch the peas for 30 seconds to preserve their color and crunch, then transfer to a bowl of ice water to stop cooking. Drain well and set aside.
  4. Drain the pasta, reserving about 1 cup of cooking water. Return the pasta to the large pot or transfer to a bowl.
  5. Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant and golden, avoiding burning.
  6. Add the blanched asparagus and peas to the skillet. Toss gently and cook for 1-2 minutes until warmed through and slightly caramelized around the edges, filling the kitchen with a fresh, earthy aroma.
  7. Add the cooked pasta to the skillet, tossing gently to combine with the greens. Pour in a few tablespoons of the reserved pasta water to loosen the mixture and create a glossy sauce that clings to the noodles.
  8. Zest the lemon directly over the pasta and vegetables, then squeeze in about 1 tablespoon of lemon juice for a bright, citrusy punch. Toss again to evenly distribute the flavors.
  9. Remove from heat and stir in the freshly grated Parmesan cheese, mixing until it melts into the pasta for a creamy, umami finish. Season with salt and freshly ground black pepper to taste.
  10. Serve immediately, garnished with extra lemon zest and Parmesan if desired, to enjoy the bright, fresh flavors and tender greens in every bite.

Notes

For extra flavor, toast garlic briefly in the oil until golden before adding vegetables. Adjust lemon and cheese to taste for a perfect balance of acidity and richness. Use fresh, seasonal produce for the best results.