It’s time to enjoy some fresh green veggies in your pasta. Asparagus and peas are both in season. Check them out at your local farmers markets or in your CSA box. We use shelled English peas in this recipe (the pods of which are inedible). But if your markets have sugar snap peas or snow peas, feel free to sub in these edible shell varieties by doubling the amount. The simple lemon-butter sauce highlights the fresh greens with acidity while the butter brings creaminess to the pasta.
Asparagus and Fresh Pea Pasta
1 pound angel hair pasta
1 Tablespoon butter or coconut oil
1/2 pound fresh asparagus, trimmed and cut in 2-inch pieces
1/4 teaspoon kosher salt
1 teaspoon lemon juice (optional)
1/4 cup shelled English peas (or 1/2 cup sugar snap or snow pea pods)
Cook angel hair pasta in boiling, salted water for 6-8 minutes or per box directions.
Meanwhile, heat a large skillet. Add butter or coconut oil and asparagus. Sprinkle with salt and lemon juice, if desired, to maintain green color. Cook on high for about 5 minutes, shaking frequently. Add fresh peas and cook until warmed, about 1 minute.
Drain pasta and toss in asparagus and peas. Toss pasta in lemon-butter sauce (recipe below) and serve.
1/3 cup butter or coconut oil, melted
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup lemon juice
2 Tablespoons minced parsley
Combine lemon-butter sauce ingredients, heat 1-2 minutes over medium heat until flavors blend.
Have more asparagus? Here are some of our favorite ways to eat these crisp, green spears:
- 3 Easy Ways to Dress Up Asparagus
- Steamed Asparagus with Tarragon Vinaigrette
- Grilled Organic Asparagus with Bagna Cauda
- Brown Rice Pasta with Asparagus, Shiitakes, Pesto and Cheese
- Fettuccine with Edamame, Asparagus and Spinach Sauce
- Asparagus, Red Pepper and Potato Frittata
Keep in touch with Kristi on Twitter @VeggieConverter