Description
A light and vibrant pasta dish featuring sweet peas, tender asparagus, and a simple lemon-garlic sauce, perfect for a fresh spring meal.
Ingredients
Ingredients
- 12 oz (340g) pasta
- 1 bunch asparagus, cut into pieces
- 1 cup peas
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta: Cook pasta according to the package directions until al dente, ensuring it maintains a firm texture.
- Add vegetables to boiling pasta water: During the last 3 minutes of the pasta cooking time, add the asparagus pieces and peas directly into the pasta water to cook them gently.
- Drain and reserve pasta water: Drain the pasta and vegetables together, reserving ½ cup of the pasta cooking water to help loosen the sauce later.
- Sauté garlic: Heat the olive oil in a large pan over medium heat, then add minced garlic and sauté for about 1 minute, until fragrant and lightly golden but not burned.
- Combine ingredients: Add the cooked pasta and vegetables back into the pan with garlic, then pour in the lemon juice and sprinkle the lemon zest and grated Parmesan cheese over the mixture.
- Toss with reserved pasta water: Toss everything together, adding the reserved pasta water little by little as needed to create a light, silky sauce that coats the pasta evenly.
- Season and serve: Season with salt and freshly ground black pepper to taste, give one final toss, and serve immediately for the best fresh flavors.
Notes
- For a vegan version, substitute the Parmesan cheese with a plant-based alternative.
- Add fresh herbs like basil or parsley before serving for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
