Springtime Pasta with Asparagus, Peas and Basil


Units Scale
  • 1 lb pasta, I used Trader Joe’s lemon torchietti
  • 1 lb asparagus, tough ends removed and trimmed, sliced into 1-inch long pieces
  • 1/2 cup frozen English peas
  • 3 garlic cloves, minced
  • 2 tbsp unsalted butter
  • juice from one lemon
  • 1/4 cup pasta cooking liquid
  • generous splash of heavy cream
  • kosher salt and fresh cracked pepper to taste
  • 1 cup fresh chopped basil
  • Grated Parmesan for serving


  1. Bring a large pot of water to boil, add salt and add the asparagus and cook for 1-2 minutes or until vibrant green
  2. Using a slotted spoon, remove the asparagus and transfer to a bowl filled with ice and water (ice water bath)
  3. Add the pasta to the pot and stir, cook for 6-8 minutes or until al dente
  4. Strain the pasta, reserving 1/4 cup of the pasta water
  5. Return the pot to the stove, add the butter and garlic and sauté until fragrant, about one minute. Add the pasta and the asparagus and toss gently. Add the frozen peas, the pasta water and lemon and stir gently until the peas thaw.
  6. Add the splash of cream, stir and turn off the heat.
  7. Transfer to a serving bowl and top with chopped basil and Parmesan, if using