Spring Pasta With Peas and Asparagus

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  • 8 ounces uncooked protein pasta
  • 2 cups peas
  • 1/2 pound asparagus, snap off woody ends and cut on the bias into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 garlic gloves, minced
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1 unwaxed lemon, zest and juice


  1. Cook your pasta following the boxed instructions.
  2. Place peas and asparagus into a large pan, cover with about a half inch of water, then cover with a lid and bring the water to a boil. Cook the vegetables over medium heat for about 3 minutes. Drain and return the pan to the stove.
  3. Add olive oil, garlic, salt and pepper to the vegetables and sauté for an additional 2 minutes or until they are still crisp but fork tender.
  4. Drain the pasta, reserving 1/2 cup of the pasta water, and put the pasta into the pan along with the sautéed vegetables and reserved cooking water.
  5. Add Parmesan cheese, lemon zest, half of the lemon juice and toss well to combine. Use additional lemon juice if needed.
  6. Serve immediately with freshly grated Parmesan cheese.