This spring pasta is absolutely divine and packed with fresh and green ingredients. It’s a great dish to showcase all the beautiful fresh produce that is available during the spring season. I’m thinking of asparagus and snow peas as well as herbs such as basil and parsley. Plus, this pasta dish is easy to make and doesn’t require a whole lot of time.
Even though the dish is simple it is full of flavour. The garlic and cooked cherry tomatoes add depth and umami flavours while the lemon zest adds zing and freshness. Moreover, the lightly cooked snow peas and asparagus give the dish some crunch and of course, the perfectly cooked al dente pasta serves as the base of the dish.
As for pasta shapes, I like to use casarecce or farfalle. Both of these shapes are great and have a somewhat playful quality to them. I would highly recommend investing in a good quality dried pasta if you want to bring the dish to the next level. Some of my favourite pasta brands are La Molisana and Marchetti.
If you’re on the look for more delicious pasta recipes, make sure to also check out these:
I hope you like this spring pasta. Please let me know how you go in the comments and don’t forget to tag me in your creations on Instagram. I love seeing them!
Spring Pasta with Asparagus and Snow Peas
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- 500 g dried pasta (e.g. casarecce or farfalle)
- 1.5 tbsp extra virgin olive oil
- 2 cloves garlic
- 250 g cherry tomatoes
- 200 g asparagus
- 200 g snow peas
- 1/2 lemon
- 1 handful fresh basil
- 1 handful fresh parsley
- 1 spring onion
- salt and pepper to taste
- Bring a large pot of water to the boil. Once the water is boiling, add salt (until the water tastes like the sea) and add the dried pasta. Cook the pasta until al dente. I like to set a timer to 2-3 minutes less than what the packaging says and then taste the pasta for doneness before deciding whether it needs a little longer or not.
- In the meantime, thinly slice the peeled garlic and half the cherry tomatoes. Add both to a large fry pan together with the olive oil. Cook on medium heat.
- Wash the asparagus and snow peas. Cut the asparagus into 2-3cm pieces and half the snow peas on an angle.
- Peel off the lemon zest and thinly julienne the zest (i.e. cut it into thin strips).
- Once the tomatoes are soft and the pasta is about 2 minutes from al dente, stir in the asparagus, snow peas, julienned lemon peel and juice from 1/2 lemon to the fry pan.
- Season the vegetables with salt and pepper to taste.
- Now, thinly slice the spring onion and add it to the fry pan together with the basil and parsley leaves. Stir everything together.
- Once the pasta is al dente, drain off the water and add the pasta back into the large pot. Pour the sauce into the pot and mix everything together.
- Garnish the pasta with some extra fresh basil leaves and/or parsley leaves and serve hot. Enjoy!