Asparagus and Pea Pasta

On nights when I’m pressed for time, I turn to pasta.  It’s a go-to for busy weeknights or days when I just don’t have the patience or energy to cook.  That doesn’t mean however that pasta night needs to be an afterthought.  The great thing about pasta is that it can be quick, comforting and filled with fresh flavor.

When asparagus is in season, this asparagus and pea pasta is in the weekly rotation.  Featuring asparagus, peas and penne in a light lemony sauce, it’s fresh and perfect for spring.  It comes together in a matter of minutes and only requires a handful of ingredients, so you can easily get dinner on the table.

Asparagus and pea pasta is similar to pasta primavera but with a light lemony sauce instead of a heavy cream based one.  Made with simple, fresh ingredients, it comes together quickly for an easy springtime meal.  The asparagus and peas are quickly sautéed in olive oil until crisp-tender then combined with the pasta, a little pasta water and a lemony dairy-free sauce that just slicks the pasta with flavor keeping the whole dish fresh and light rather than heavy and cloying.

This pasta is so simple to make, it’s the kind of recipe that’s sure to be on repeat in your house as well.  Once you have the method down, you can easily substitute other vegetables or fresh herbs.  Here’s what you’ll need to make it.

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Asparagus - Choose small to medium stalks and cut them into similarly sized pieces to ensure the asparagus cooks quickly and evenly.
• Peas – Frozen peas are what I use but you can also substitute fresh peas if you’d prefer.
• Olive Oil – Use your favorite extra-virgin olive oil.
• Garlic – You’ll need a small clove of garlic.
• Pasta – I like to use penne pasta because its ridges do a great job of holding onto the sauce but anything with ridges will work as well.  As for the kind of pasta, my favorite is either lentil or chickpea pasta for the high protein and fiber content.  The flavor and texture of both are superior to many of the gluten-free pastas out there.  Of course feel free to use your favorite pasta instead.
• Lemon – You’ll need both lemon zest and juice. 
• Yogurt – I’m using a dairy-free coconut yogurt for the lemon sauce to keep the pasta dairy-free and vegan.  While you can substitute regular yogurt I actually prefer the flavor of coconut yogurt here for the lemon sauce.  Coconut yogurt has a delicate flavor with a subtle tang which compliments the lemon flavor without being overly acidic.  It’s rich and creamy but not cloying or heavy like a regular cream sauce.  Whichever you choose, make sure in either case to use a plain, full-fat yogurt for the creamiest result.
• Parsley – I like a bit of finely chopped parsley to finish the pasta but you can also substitute your favorite herbs.

How to Make Asparagus and Pea Pasta:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. You’ll start by bringing a large pot of salted water to a boil and cooking the pasta according to the package directions.
2. A few minutes before the pasta is done you’ll quickly sauté the asparagus and peas in a bit of olive oil adding the garlic in at the end so as not to burn it.
3. Once the pasta is ready you’ll strain and scoop it directly into the skillet (reserving some pasta water) with the vegetables, tossing everything to combine.
4. Now you’ll remove the skillet from the heat and stir in the lemon yogurt sauce and a bit of the reserved pasta water to thin the sauce as needed.  Add a sprinkling of parsley and you are ready to serve!

Variations:

• Use snap peas, snow peas or broccolini in addition to or instead of the asparagus and peas.
• Use the pasta of your choice.
• Use regular full-fat yogurt or crème fraiche instead of dairy-free coconut yogurt.
• Sprinkle pasta with grated pecorino or parmesan for a non-vegan version.

Other Vegan Pasta Recipes:

• Pesto Pasta with Vegetables
• Vegan Red Pepper Pasta
• Vegan Mushroom Pasta