Zesty Lemon Pea & Asparagus Pasta

This just may be one of my favorite ways to eat my greens. This Zesty Lemon Pea & Asparagus Pasta is quick, easy and packed with so much flavor. It’s done in under 30 minutes and makes for the perfect delicious weeknight meal. This recipe is also a great way to sneak in some veggies – I love using sugar snap peas for some added crunch, but frozen work great as well. Here’s a video on exactly how I make it – don’t forget to top with lots of Parmesan! I hope you love it as much as we do!

What You'll Need:

+ 1 16oz. Pack orecchiette

+ 2 tbsp. Butter

+ Juice of 1 lemon

+ Zest of 1 lemon

+ ½ cup – 1 cup pasta water

+ 2 cups asparagus, blanched and chopped

+ 1 cup sugar snap peas, chopped

+ 1 cup Parmigiano Reggiano, freshly and finely grated

+ ½ tsp. crushed red pepper

+ 10 leaves basil, chiffonade

+ Additional lemon zest, Parmesan and fresh basil for garnish


1. Bring large pot of heavily salted water to boil. Cook pasta until al dente.

2. Meanwhile, in a medium/large skillet over medium heat add oil/butter and whole crushed garlic cloves until fragrant and golden. Remove garlic cloves and add chopped asparagus and sugar snap peas. Stir to combine and saute for approximately 3 minutes. To the skillet, add a ladle of pasta water and let simmer on low. (If you prefer veggies more tender, cover after sauteeing for 3 minutes)

3. Once pasta is al dente, transfer directly into the skillet with asparagus and peas and stir to combine.

4. Turn the heat off and add lemon juice, lemon zest, butter, crushed red pepper, ½-1 cup pasta water, and 1 cup Parmesan.

5. Toss to combine, fold in fresh basil and serve. Top with additional Parmesan, fresh basil and lemon zest. Enjoy!

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