Spring Lemon Pasta with Asparagus and Peas
Bright, fresh, and full of seasonal veggies, this Spring Lemon Pasta with Asparagus and Peas is a light yet satisfying dish perfect for warmer days.
Servings: 6
Equipment
- Large Sauté Pan
- Large Pot
- Mixing Bowl
Ingredients
- 1 lb Spaghetti Note you can use homemade pasta*
- ½ cup Pasta Water
- ¼ cup Olive Oil
- 1½ cups Fresh Peas Blanched
- 1 bunch Asparagus
- 1 Shallot Medium to large, diced
- 6 cloves Garlic Minced
- 3 tbsp Basil Plus more for serving
- ½ tsp Crushed Red Pepper
- 1 tbsp Lemon Zest About the zest of 1 lemon
- 3 tbsp Lemon Juice About the juice of 1 lemon
- 1 tsp Sea Salt Plus more for salting the pea and pasta cooking water
- ½ tsp Black Pepper
- ¼ cup Nutritional Yeast
Instructions
- Fill the large pot with water and bring to a boil. Add a generous pinch of salt. Once boiling, add the peas and cook for 1 minute, then remove the peas and place them into ice water to stop the cooking process. Then add the spaghetti to the pot. Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain and reserve ½ cup of the cooking pasta liquid. Note you can also use my homemade pasta here.
- Return the water to a boil. Then add the spaghetti to the pot. Cook the spaghetti in a pot of salted water according to package instructions until al dente. Or use my homemade pasta recipe*. Drain and reserve ½ cup of the cooking pasta liquid. Note you can also use my homemade pasta here.
- Prep the asparagus. Take 1 stalk of asparagus and apply a little pressure on the end of the stalk, where the stalk naturally breaks, break the stalk. The bottom part that breaks off is tough, through it out. Then take the remaining asparagus and cut the bottom off as the same point as the end broke off. Then cut all the stalks at an angel, into about 1 inch pieces, and set aside.
- In a large sauté pan over medium heat, heat the olive oil. Add the shallots and cook for 2 to 3 minutes, then add the asparagus and cook for an additional 2 to 4 minutes, until it is cooked, but still crunchy. Add the garlic, basil, and crushed red pepper, and cook until fragrant, about 1 minute. Add the lemon zest, lemon juice, salt, black pepper, peas, and nutritional yeast. Stir to combine, then add the pasta water and pasta and cook until the pasta is heated through about 1 minute.
- Serve with extra basil and nutritional yeast, if desired.
- Store in an airtight container in the fridge for 2 to 3 days.