Spring Pea and Asparagus Pasta

Name: Spring Pea and Asparagus Pasta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound (16 ounces) pasta (conchiglie, orecchiette, shells, fusilli or linguine—whole grain if desired); ¾ cup pine nuts; ¼ cup olive oil, plus more for garnish; 5 shallots, quartered lengthwise and sliced very thin crosswise; 1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias; 2 garlic cloves, minced; 2 cups shelled fresh or frozen English peas (defrost peas if frozen); ⅔ cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish; 2 tablespoons unsalted butter; 2 teaspoons grated lemon zest (from one lemon); 1 tablespoon lemon juice (less than one lemon); 1 cup roughly chopped mixed herbs (I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon); Fine salt, to taste; Freshly ground black pepper, to taste; Pinch of red pepper flakes (optional)

Instructions

Prep:30minCook:15min

This very green pasta dish is bursting with spring flavors, including peas, asparagus and fresh herbs. Once you have prepped your vegetables, the dish comes together rather quickly. This recipe yields a lot (enough for 6 to 8 servings) so feel free to halve it if you are serving two.

Updated at: Sat, 23 May 2026 01:42:36 GMT