The sun is staying out a little longer now. It is the perfect time for spring pea and asparagus pasta. This dish brings the garden right to your table.
You will love how light and bright this feels. It is a fresh start for your weeknight routine. Your family will enjoy every tender, green bite.
Why You’ll Love This Recipe
This recipe is a winner because it uses fresh seasonal produce. You only need 30 minutes to get dinner ready. It is perfect for those busy spring evenings.
The lemon and mint make everything taste so crisp. It feels like a restaurant-quality meal at home. Even picky eaters usually love the mild, creamy sauce.
Simple Cooking Steps
You will boil the vegetables right with the pasta. This saves time and keeps cleanup very simple. It is a great trick for beginner cooks.
The sauce comes together in the same pot. You just whisk, toss, and serve. You can do this with complete confidence tonight.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh is best for the vegetables if possible.
- 12 oz penne pasta
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh mint
- Salt and black pepper to taste
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions.
- Add the asparagus and peas during the last 3 minutes.
- Reserve 1/2 cup of pasta cooking water.
- Drain the pasta and vegetables carefully.
- In the same pot, heat olive oil over medium heat.
- Sauté minced garlic for 1 minute until fragrant.
- Whisk in heavy cream and bring to a light simmer.
- Return the pasta and vegetables to the pot.
- Toss everything to coat in the cream.
- Stir in Parmesan cheese, lemon zest, and lemon juice.
- Add reserved pasta water as needed for consistency.
- Season with salt and black pepper to taste.
- Garnish with fresh mint and serve immediately.
Best Ways to Enjoy It
Serve this in big, warm bowls for your family. It pairs beautifully with a crisp side salad. You could also add some crusty bread.
For a healthy reset, keep the portions balanced. The bright green colors look beautiful on any table. It is a lovely way to celebrate the new season.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh for up to three days. This makes a great lunch for the next day.
Reheat gently on the stove over low heat. Add a splash of water or milk. This helps the creamy sauce loosen back up beautifully.
Tips for Best Results
- Do not overcook the asparagus for the best crunch.
- Use fresh lemon juice instead of the bottled kind.
- Save your pasta water to make the sauce silky.
- Mince the garlic finely so it blends in well.
- Add a pinch of red pepper flakes for heat.
- Double the recipe if you are hosting a spring brunch.
- Garnish with extra cheese right before you eat.
Ways to Switch It Up
- Swap penne for fusilli or bowtie pasta shapes.
- Add grilled chicken or shrimp for extra protein.
- Use dairy-free cream for a vegan-friendly version.
- In summer, swap asparagus for fresh zucchini ribbons.
- Try goat cheese instead of Parmesan for extra tang.
Common Questions
Can I use frozen peas?
Yes, frozen peas work perfectly in this dish. You do not even need to thaw them first. Just drop them in with the pasta at the end.
Is this pasta kid-friendly?
Most kids love the mild and creamy flavor here. If they dislike mint, you can leave it off. The peas add a nice natural sweetness they enjoy.
I hope this fresh recipe brightens your spring evenings. It truly is a delightful way to enjoy seasonal vegetables. Happy cooking!
— Lidia
Delightful Spring Pea and Asparagus Pasta
Ingredients
- 12 oz penne pasta
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh mint
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions, adding the asparagus and peas during the last 3 minutes of cooking time.
- Reserve 1/2 cup of pasta cooking water, then drain the pasta and vegetables.
- In the same pot, heat olive oil over medium heat and sauté minced garlic for 1 minute until fragrant.
- Whisk in heavy cream and bring to a light simmer.
- Return the pasta and vegetables to the pot and toss to coat.
- Stir in Parmesan cheese, lemon zest, and lemon juice, adding reserved pasta water as needed for consistency.
- Season with salt and black pepper to taste.
- Garnish with fresh mint and serve immediately.
