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Week of 4/20/15

Spring Pasta with Asparagus and Peas
beans / parmesan

Active: 25 min Total: 25 min
Original GF Paleo Vegetarian
Spring Pasta with Asparagus and Peas
Fresh asparagus is one of the best parts of spring. Paired with creamy al dente pasta, sweet peas, and tender beans, you'll be enjoying every last bite.
Smarts: Pasta water + cheese = creamy sauce without having to use cream!
Tags
Quick and Easy
Proteins
Beans, white/cannellini
Cuisines
American
Save recipe
257

Ingredients

Metric
Servings:
4
Spring Pasta with Asparagus, Peas, and Beans:
  • Parmesan - 4 oz , grated
  • Garlic - 3 cloves , minced
  • Green onions - 3 stalks , sliced
  • Asparagus, thin or thick spears - 1 lb
  • Beans, cannellini or other white (14 oz / 397 g can) - 1 can , drained and rinsed
  • Pasta, like fettuccine or linguine - 8 oz
  • Pine nuts - 1/4 cup
  • Butter - 2 Tbsp
  • Peas - 1 1/2 cups
  • Lemon juice - 1 Tbsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes - for serving

Prep

  1. Parmesan - Grate. (Can be done up to 5 days ahead)
  2. Garlic / Green onions - Prep as directed. (Can be done up to 4 days ahead)
  3. Asparagus - Slice into 2” / 5 cm long pieces.
  4. Beans - Drain and rinse.

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Save 1 cup / 235 ml (for 4 servings; adjust accordingly if customizing) of salty, starchy pasta water before draining.
  2. While pasta is cooking, heat a saute pan over medium heat.
  3. Add pine nuts to pan, stirring often until they’re golden, 4 to 6 minutes. Remove from pan and set aside.
  4. Return pan to medium-high heat and add butter to the pan. After butter melts, add garlic and green onions.
  5. Once you can smell the aromatics, toss in the asparagus, peas, and beans. Saute thinner asparagus for 2 to 3 minutes, 4 to 7 minutes for thicker spears.
  6. Add pasta to the veggies with pasta water and parmesan cheese. Toss until you get a creamy sauce. Finish with lemon juice and black pepper. Season to taste with more salt as needed.
  7. Divide into bowls and top with pine nuts. Enjoy with more parm, and if you’re feeling fancy, zest some lemon over each plate / bowl of pasta and sprinkle with some red pepper flakes for more spice.

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