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Fresh Pea and Asparagus Pasta for Spring Days

Pea and Asparagus Pasta made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 200 g pasta fettuccine or penne
  • 150 g fresh peas
  • 150 g asparagus trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 50 g freshly grated Parmesan cheese optional

Method
 

  1. Cook the pasta according to package instructions until al dente.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, then add asparagus and cook for another 2-3 minutes.
  4. Stir in the fresh peas and season with salt and black pepper; cook for an additional 3-4 minutes.
  5. Once the pasta is cooked, drain it and add it directly to the skillet, along with a splash of reserved pasta water.
  6. Toss everything together over low heat, adding more pasta water if necessary to keep it moist.
  7. Finish with freshly grated Parmesan cheese, allowing it to melt and coat the pasta and vegetables.
  8. Serve warm, garnished with additional cheese and black pepper, if desired.