Spring Green Pasta with Asparagus and Peas
Servings: 4 -6 as a side dish
Ingredients
- 2 Tablespoons unrefined cold pressed, extra-virgin olive oil
- 1 pound medium asparagus tough ends trimmed, stalks cut into 1 ½ -inch pieces
- zest of 1 lemon
- 3 cloves garlic minced
- pinch of crushed red pepper
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- kosher salt for the pasta water
- ¾ pound pasta such as penne
- 1 ½ cups peas frozen is fine
- 3 Tablespoons finely chopped fresh mint
- 2 Tablespoons unsalted butter or organic Earth Balance
- 1/3 cup grated Pecorino-Romano or Parmesan cheese
Instructions
- In a large skillet over medium heat, warm the olive oil. Add the asparagus and sauté, stirring, until tender, about 5 minutes. Stir in the lemon zest, garlic, red pepper, sea salt and pepper and sauté until garlic is fragrant to heat through, 1 minute. Set aside.
- Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Add the pasta and cook until just before it reaches al dente. Remove 2 cups of the pasta water and set aside. Add the peas to the pasta pot and stir. Drain pasta and peas.
- Return skillet to medium heat. Transfer pasta and peas to the skillet with the mint. Add 1 cup reserved pasta water and stir everything to combine well. You may need a little more with gluten-free pasta. Simmer until pasta is al dente, about 3-5 minutes. Add additional pasta water if desired. Stir in butter and cheese and taste for seasoning. If you don't add cheese, you may need a little extra salt.
Notes
In the summer, you can substitute chopped zucchini for half the asparagus. Halved cherry tomatoes are also nice sautéed with the vegetables. See my notes in the blog for other ways to change up this recipe.