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Spring Asparagus Pea Lemon Pasta

Spring Asparagus Pea Lemon Pasta

👨‍🍳 Chefy Tip: Cook the pasta until just shy of al dente — the vegetables go in after, and the residual heat finishes everything together. Toss with lemon zest and parmesan off the heat — too much heat tears the cheese into gritty clumps. 🍳 Chefy Tip: Finish with pasta water, not olive oil. Water emulsifies the starch and cheese into a creamy sauce. Oil just sits on top.

Serves
4
Prep
10 min
Cook
15 min
Difficulty
Easy
Cost
Low
Calories
390
Carbs
62g
Protein
14g
Fat
11g

Flavor Profile

🌿 Fresh and tender from spring asparagus and peas
🍋 Bright and citrusy from lemon zest and juice
🧀 Savory and umami-rich with aged parmesan
🫒 Silky and light from olive oil and pasta water
🧂 Clean and well-seasoned throughout

Ingredients

🍝 12 oz spaghetti or linguine
🌱 1 bunch asparagus, trimmed and cut into 1-inch pieces
🫛 1 cup fresh or frozen peas
🍋 Zest and juice of 1 lemon
🧀 1/2 cup finely grated parmesan
🫒 3 tbsp olive oil
🧄 2 cloves garlic, minced
🧂 Salt and black pepper to taste
🌿 Fresh mint or basil for garnish

Instructions

01

Cook pasta in salted boiling water. In the final 3 minutes, add asparagus and peas to the pot.

02

Reserve 1 cup pasta water before draining.

03

In the same pot, sauté garlic in olive oil over medium heat 1 minute.

04

Add drained pasta and vegetables. Toss with lemon juice and splashes of pasta water until sauce lightly coats the pasta.

05

Remove from heat. Stir in parmesan and lemon zest, adjust seasoning and serve.

🧬 Food Science

Pasta cooking water contains dissolved starch that acts as a natural emulsifier, binding olive oil and parmesan into a silky sauce without cream. Asparagus and peas share overlapping spring harvest seasons, making them a natural pairing in Italian seasonal cooking.

Pair It

🥂 A crisp Pinot Grigio or sparkling water with lemon complements the bright flavors.
🍽️ Pair with a simple arugula salad or roasted cherry tomatoes.