Asparagus and Pea Pasta

Quick and easy, this asparagus and pea pasta with a light lemon sauce is a fresh, flavorful springtime dish. Perfect for busy nights, it’s a simple, healthy dinner option.

Asparagus and Pea Pasta:

Similar to pasta primavera, this asparagus and pea pasta offers a lighter, fresher twist. Instead of a heavy cream-based sauce, I’ve used a simple lemony sauce that’s light yet full of flavor. The asparagus and peas are sautéed in olive oil until crisp-tender, then tossed with the pasta, a bit of pasta water, and a tangy, dairy-free lemon sauce. The result? A fresh, flavorful pasta dish that's as light as it is satisfying.

This recipe is so easy and versatile, it's bound to become a staple in your house too. Once you have the basic method down, you can experiment with different vegetables and fresh herbs. Here’s what you’ll need to make it:

Ingredient Notes:

Below are a few helpful notes about the ingredients you'll need for this recipe. For the full list of ingredients and directions, be sure to check the recipe card at the bottom of this post.

• Asparagus: Choose small to medium stalks and cut them into evenly sized pieces to ensure they cook quickly and evenly.
• Peas: Frozen peas are my go-to.
• Olive Oil: Use your favorite extra-virgin olive oil for sautéing.
• Garlic: A small clove of garlic is all you need.
• Pasta: I prefer penne pasta because its ridges hold onto the sauce well. You can also use any pasta with ridges. For a more nutritious option, I like lentil or chickpea pasta, which offer a higher protein and fiber content. The texture and flavor of these pastas are far superior to many gluten-free options. But of course, use whatever pasta you love!
• Lemon: You'll need both lemon zest and juice for a vibrant, fresh flavor.
• Yogurt: I use dairy-free coconut yogurt to keep this dish vegan, but you can substitute regular yogurt if you prefer. I personally love the coconut yogurt here because its delicate tang complements the lemon without being too acidic. It’s rich and creamy, without the heaviness of a traditional cream sauce. Be sure to use plain, full-fat yogurt (either coconut or regular) for the creamiest result.
• Parsley: A sprinkle of finely chopped parsley adds a pop of freshness to finish the dish, but you can substitute your favorite fresh herbs if you prefer.

How to Make Asparagus and Pea Pasta:

Here are the basic steps for making this dish, with some helpful tips along the way. (For the full directions, see the recipe card at the bottom.)

1. Make the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
2. Sauté the Vegetables: A few minutes before the pasta is done, sauté the asparagus and peas in olive oil over medium heat. Add the garlic at the end, ensuring it doesn’t burn.
3. Combine: When the pasta is ready, strain it and scoop it directly into the skillet with the vegetables, reserving a bit of pasta water.
4. Add the Sauce: Remove the skillet from heat and stir in the lemon yogurt sauce. Add a splash of the reserved pasta water to thin the sauce as needed. Toss everything together to coat the pasta evenly.
5. Finish and Serve: Finish with a sprinkle of chopped parsley, and dinner is ready to serve!

Variations:

• Swap in snap peas, snow peas, or broccolini for the asparagus and peas, or use a combination of them.
• Use your favorite pasta – gluten-free, whole wheat, or regular.
• If you're not vegan, substitute regular full-fat yogurt or crème fraîche for the coconut yogurt.
• For a non-vegan version, sprinkle the pasta with grated pecorino or parmesan.

Continue to Content

Yield: Serves 4

Asparagus and Pea Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Made with simple, fresh ingredients and a light lemon sauce, this easy asparagus and pea pasta is the perfect springtime dinner. 

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Ingredients

• 8 ounces/227g chickpea penne (or pasta of choice)
• ⅓ cup/75g plain unsweetened coconut yogurt (or plain full-fat yogurt of choice)
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• ½ teaspoon fine sea salt (divided use)
• 2 Tablespoons/30ml extra-virgin olive oil (divided use)
• ½ bunch of asparagus, ends trimmed and cut into ½-inch pieces
• ¾ cup/85g frozen peas
• 1 clove of garlic, finely grated
• 2 Tablespoons finely chopped parsley

Instructions

1. Bring a large pot of salted water to a boil.  Drop pasta into boiling water and cook according to package directions.
2. While the pasta is cooking stir together the coconut yogurt, lemon zest, lemon juice, ¼ teaspoon of salt and 1 Tablespoon of olive oil.  Set aside.
3. A few minutes before the pasta is done, heat remaining 1 Tablespoon of oil in a large skillet over medium-high heat and sauté asparagus and peas until just tender (about 2 minutes). Stir in garlic and remaining ¼ teaspoon of the salt and cook until garlic is fragrant but not browned (about 1 minute).
4. Using a strainer, transfer cooked pasta to the skillet (reserve pasta water) and stir to combine. Remove skillet from heat and toss pasta with yogurt sauce and 2 Tablespoons of the reserved pasta water. Sprinkle with parsley and serve warm.

Notes

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.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 433Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 323mgCarbohydrates: 36gFiber: 9gSugar: 8gProtein: 12g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.