A dish that is fresh, light, and simple to make with minimal ingredients, perfect for a sunny spring picnic or family potluck. It’s customizable, too—season with your heart and enjoy every savory bite.
photographed, prepared, and styled by CARLA WITT FORD
Asparagus and Pea Pasta
A dish that is fresh, light, and simple to make with minimal ingredients, perfect for a sunny spring picnic or family potluck. It’s customizable, too—season with your heart and enjoy every savory bite.
Ingredients
- 8 ounces orecchiette pasta
- ½ pound asparagus washed and trimmed of woody ends
- 1½ cups frozen peas thawed
- 1 tablespoon olive oil plus more to drizzle
- 2 cloves garlic minced
- salt and pepper to taste
- ⅓ cup Parmesan cheese plus more to garnish
- 1 lemon zested and juiced
- 2 tablespoons fresh parsley leaves chopped, optional
Instructions
- Bring a large pot of salty water to boil and cook pasta following package directions.
- While pasta is cooking, cut asparagus into 1-inch pieces.
- To a large pan, add asparagus and peas. Add about ½ inch of pasta water, cover, and bring to a boil. Cook over medium-high heat for about 3 minutes. Drain remaining water and return pan to stove.
- Add olive oil, garlic, salt, and pepper to vegetables and saute for 2 minutes or until they are still crisp but tender. Remove from heat.
- Reserve ½ cup of pasta cooking water, drain, and put pasta into pan with sauteed vegetables.
- Add Parmesan, lemon zest, and half of the lemon juice and toss well to combine. Add a touch of pasta cooking water gradually and stir well to combine until pasta is nicely coated.
- Serve immediately. Garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
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