This Lemon Pasta with Asparagus, Peas & Herbs embrace the essence of spring with tender asparagus, vibrant peas, and a medley of fragrant herbs. This quick and easy-to-follow recipe celebrates seasonal ingredients and is perfect for any occasion. With just a few simple steps, you can create a delightful dish bursting with fresh flavours. There’s no heavy cream and it comes together in less than 30 minutes! Don’t miss out on this must-try springtime favourite!
Key Ingredients for Lemon Pasta:
Pasta: Choose your favourite type, whether it’s spaghetti, penne, or linguine. Just make sure to cook it until it’s perfectly al dente for that ideal texture.
Spring Vegetables: Ah, the vibrant asparagus! Look for those fresh stalks with closed tips. And when you’re slicing them up, go for that fancy diagonal cut. Let’s not forget the peas! Whether fresh or frozen, make sure they’re firm and full of that vibrant green color. They are perfect for adding a pop of sweetness to this dish.
Fresh Herbs: Let’s add some freshness with our favourite herbs! Chop up a handful of parsley, basil, tarragon, and chives for a flavourful herb medley. There are countless herb combinations for elevating your dishes. Try one of these fantastic combinations:
- Cilantro, mint, dill, and tarragon
- Cilantro, chives, parsley, basil
- Cilantro, basil, mint, and dill
Fresh Lemon Juice: Time to squeeze in that tangy goodness! Freshly squeezed lemon juice adds a bright and citrusy kick to our dish. Don’t forget to use a juicer to get every last drop!
Parmesan: And last but certainly not least, let’s sprinkle in some Parmesan cheese! Grate it up nice and fine for that perfect savoury finish and superior flavour. And hey, feel free to add a little extra on top when serving – you can never have too much cheese, right?
Easy Lemon Pasta with Asparagus, Peas & Herbs with in two basic steps:
Step 1: Let’s Get Cooking:
Alright, let’s kick things off! Cook that pasta until it’s al dente in some salted boiling water, and don’t forget to save some of that pasta water. While that’s bubbling away, heat up some olive oil and toss in the asparagus and peas with garlic and red pepper flakes. Cook until they get some color and are almost crisp-tender! They’ll have a chance to cook another minute when the pasta is added to the pan.
Step 2: Time to Mix Things Up:
Now, let’s bring it all together! Combine the cooked pasta with lots of tender, fresh herbs, lemon zest, lemon juice, grated Parmesan, and that reserved pasta water. Give it a good toss until everything’s coated in that delicious sauce, and don’t be shy – add a pinch of salt if needed to really make those flavours pop. Ready to dive in? Enjoy every bite!
Reviving Lemon Pasta Leftovers
The flavours tend to meld together even more as they sit, making it even more delicious the next day. Just store any leftovers in an airtight container in the refrigerator, and when you’re ready to enjoy them again, simply reheat gently on the stove until warmed through. Alternatively, embrace the versatility of leftovers by enjoying them cold as a refreshing pasta salad – it pairs wonderfully with a side of salmon for a complete meal. Bon appétit!
Looking for other light pasta recipe ideas?
Try one of these favourites:
Lemon Pasta with Asparagus, Peas and Herbs
Ingredients
- 400 g dry pasta (choose your favourite type)
- 4 tablespoons extra-virgin olive oil
- 1 large bunch asparagus, trimmed and thinly sliced on a deep diagonal (about 500g)
- 1/2 cup fresh peas, from about 450g pods (ca. 80g shelled or frozen, thawed)
- 2 garlic cloves, finely minced
- Finely grated zest from 1 organic lemon
- ½ teaspoon red pepper flakes
- 2/3 cup finely chopped fresh soft herbs, such as parsley, basil, tarragon, and chives (a handful each)
- Juice from 2 lemons
- 50 g Parmesan, finely grated, plus more for serving
Method
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In a large pot of boiling salted water, cook the pasta until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta, reserving 1½ cups of the pasta cooking liquid.
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Meanwhile, heat the olive oil in a large, deep skillet or Dutch Oven over medium-high heat. Add the sliced asparagus, season with salt, and cook, stirring often, until they just begin to take on color, approximately 1 minute. Stir in the peas, minced garlic and red pepper flakes, cooking for an additional 30 seconds, until garlic is fragrant. Remove from heat and set aside until the pasta is ready.
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Add the cooked pasta, herbs and lemon zest to pot with asparagus mixture and return to medium-high heat. Squeeze in the juice from both lemons and add the grated Parmesan cheese along with 1/2 cup (125 ml) of reserved pasta cooking liquid.
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Gently toss and stir the pasta until it's thoroughly coated with the lemon parmesan sauce, ensuring the flavours meld and the sauce to emulsifies with the pasta. Taste and season with more salt, if needed.
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Divide pasta among bowls and top with more parmesan. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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