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
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide pasta among bowls and top with more parmesan. Enjoy!
Nutrition
Notes
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