This asparagus pea and lemon pasta is full of zesty, lemony goodness and is filled with simple and earthy ingredients. Top it with parmesan cheese and fresh herbs and serve with a green side salad for a complete meal.
This asparagus pea and lemon pasta will take you less than half an hour to prepare. I let it completely cool down in the refrigerator before serving. That way it is a really refreshing meal on a balmy summer’s evening
How is this asparagus, pea, and lemon pasta made?
My favorite thing about this asparagus pea and lemon pasta is definitely the greens. Fresh asparagus that still crunch when you bite through, peas packed with protein power and superfood, spinach, loaded with vitamin K. Oh yes, and do not forget the fragrant herbs: basil, thyme, parsley and even a bit of sage.
Boil the asparagus and peas for only two minutes and then immediately dunk it into a bowl filled with ice-cold water and ice to preserve their beautiful green color.
The dressing is made by simply combining good quality extra virgin olive oil with the juice and zest of lemons, fresh herbs, salt and, pepper.
I cook my pasta until just al dente. It must still have a little bit of chewiness when you bite into it. Nobody likes mushy pasta after all.
Add it all together in a giant salad bowl, top with shredded parmesan cheese and you have a summer pasta salad fit for a queen.
How can I make pasta healthy.
- Refrain from using butter and cream. Both have a very high-fat content, loading pasta with more calories and excessive fat.
- Rather opt for a whole grain pasta to make the fiber contents higher, and thus healthier. Whole wheat pasta also tends to make you feel fuller faster, and therefore a smaller portion is needed. Why not try a gluten-free alternative like maze pasta or chickpea pasta?
- Add more greens, think zucchinis, broccoli or beans the combinations are endless.
- Use a good quality cold-pressed extra virgin olive oil. Olive oil is rich in monounsaturated fats and antioxidants. Good quality cold-pressed extra virgin olive oil helps to protect your body against heart disease and stroke. I love our local brands as they are cheaper, good quality and have a great taste.
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Asparagus pea and lemon pasta.
- Regular kitchen utensils
- 450 g fresh asparagus I use a combination of young stems and older stems.
- 1 tsp salt
- 500 g pasta
- 1 cup frozen peas
- 4 cups spinach (loosely packed)
- 1 cup basil leaves (loosely packed)
- zest and juice of 2 lemons
- 1 large pinch of salt
- 4 tbsp fresh herbs like thyme, parsley, and sage
- A good grinding of black pepper
- parmesan cheese
- Bring a large pot of water to a boil.
- Add the salt, asparagus and peas and boil for only two minutes.
- Remove the vegetables after two minute by straining. Retain the water to boil pasta in. I
- Immediately after removing the asparagus and peas, place it in a mixing bowl with ice and ice-water to retain the crispness and beautiful green color.
- Pour the vegetable water into the pot again, add the pasta, and cook the pasta until el dente.
- Remove from heat and strain once cooked.
Lemon olive oil dressing
- Add all of the ingredients for the dressing into a mason jar and shake until well mixed.
Final compilation of salad.
- Add all of the ingredients as well as the dressing to the pasta and toss gently.
- Add ribbons of parmesan cheese just before serving this salad.
If you enjoyed today’s post please like and leave a comment. I would love to hear how you prepare your favorite pasta dish.