Spring Pea and Asparagus Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright spring pasta dish loaded with peas, asparagus, and fresh herbs like mint and parsley, enriched with butter, cream, and pine nuts. It's a celebration of seasonal vegetables with delicate flavor and quick preparation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound (16 ounces) pasta (conchiglie, orecchiette, shells, fusilli or linguine—whole grain if desired)
- 3/4 cup pine nuts
- 1/4 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 1/2-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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 277mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 442mg
- Calcium
- 186mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.