Creamy Asparagus Pasta With Peas and Mint
Updated April 29, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 1teaspoon fine sea or table salt, more as needed
- 1pound short pasta, such as campanelle
- 1pound asparagus (about 1 bunch), trimmed
- 2tablespoons unsalted butter
- ¾cup frozen green peas (no need to thaw)
- 4scallions, white and green parts thinly sliced
- ¼teaspoon red-pepper flakes
- 2garlic cloves, finely chopped
- ½teaspoon freshly ground black pepper
- ¾cup heavy cream
- ¾cup grated Parmesan, more for serving
- 1lemon, zested and halved
- ½cup chopped fresh mint (or use parsley, basil or dill), for serving
- Extra-virgin olive oil, for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
824 calories; 35 grams fat; 19 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 98 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 30 grams protein; 766 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente according to package directions.
- Step 2
As the pasta boils, slice asparagus stems into ¼-inch-thick pieces; leave asparagus tips whole.
- Step 3
Melt butter in a large skillet over medium-high heat. Add asparagus, peas, scallions and red-pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more. Season with the salt and ¼ teaspoon black pepper; pour mixture into a large serving bowl.
- Step 4
To the same skillet, add the heavy cream, ½ cup grated Parmesan and ¼ teaspoon pepper. Simmer until reduced and thick, about 2 to 3 minutes. Return vegetables to the skillet and toss with the sauce to reheat.
- Step 5
When the pasta is done, reserve ½ cup pasta water, then drain well.
- Step 6
Immediately put the hot pasta in the same bowl you used for the vegetables and toss with remaining ¼ cup grated Parmesan, lemon zest and mint. Add vegetable-cream mixture and the juice of half a lemon, and toss well. If the mixture looks thick, add a little pasta water to loosen it; it should be saucy. Taste and season generously with salt, pepper and more lemon juice as needed; it should taste bright and lively. Serve, topping each bowl with more Parmesan, mint and a drizzle of olive oil.
Private Notes
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Cooking Notes
Emily P.
I made this dish very much as directed although I did play fast and loose with amounts. I used two bunches of farmers’ market asparagus and definitely didn’t measure the Parmesan or the mint. And I juiced the whole lemon. Outstanding. So fresh and seasonal. The mint makes the dish IMO.
Janet
A note from Asparagus Paradise in NW Michigan. Next time I would quick grill or broil the asparagus with olive oil and salt, cut it into 2-inch lengths, and add it at the end. Crunchy grilled asparagus is amazing!
Mlsjazz
Absolutely perfect recipe…. No tweaks needed! Advice about being brave and using all mint were spot on… the combination and ratio of the mint, cheese and lemon zest/juice made for a well-balanced, delicately seasoned, warm weather pasta dish!
Emily P.
I made this dish very much as directed although I did play fast and loose with amounts. I used two bunches of farmers’ market asparagus and definitely didn’t measure the Parmesan or the mint. And I juiced the whole lemon. Outstanding. So fresh and seasonal. The mint makes the dish IMO.
Scoobs
Used 9 oz pasta, more than enough for 2 people. 3 big cloves of garlic. Not quite a full pound of asparagus but peas and scallions as directed. About half cup of half and half instead of the cream. Will try full fat yogurt next time. Fantastic. Hope late spring lasts so I can make it again.
alexis
I also used half and half and the pecorino Romano I already had on hand. Absolutely delicious!!! Will be making again soon!
alexis
I should add that I squeezed a touch of fresh lemon juice instead of zest, cause I was lazy and didn’t need any of the starchy water to blend it all together. Next time I will chop the asparagus into bite size pieces.
Hannah
I used half and half to lighten it up a tiny bit and added chicken sausage for protein. Delicious!
Carole L
great spring pasta recipe. Substituted crème fraiche for cream because I had some on hand; delish!
Barbara
I added prosciutto and sautéed mushrooms. Excellent!
Diane
Pairs nicely with lamb chops, especially in the spring
Mlsjazz
Absolutely perfect recipe…. No tweaks needed! Advice about being brave and using all mint were spot on… the combination and ratio of the mint, cheese and lemon zest/juice made for a well-balanced, delicately seasoned, warm weather pasta dish!
Elena
Five stars, indeed! Delicious and easy. I used mascarpone and cream cheese since I was out of cream/half and half; just skipped the thickening instructions and added some pasta water to make it saucy. Like others, halved the pasta and was generous with the garlic and cheese. Not too heavy. Would love to add a protein next time!
aislinn
Took some suggestions in the comments to heart and did half the pasta, extra cheese, measured the garlic with my heart, and added crumbled crispy prosciutto before serving. Otherwise followed everything precisely and it was delicious!
Janet
A note from Asparagus Paradise in NW Michigan. Next time I would quick grill or broil the asparagus with olive oil and salt, cut it into 2-inch lengths, and add it at the end. Crunchy grilled asparagus is amazing!
Emily
Dynamite! Followed the suggestion of a number of cooks in the comments and halved the pasta; used a combination of half & half and almond milk for the cream and it was absolutely delightful. Do spring for the mint and don't be afraid of too much lemon zest :) Thank you for a real winner, Melissa! This one goes into rotation for sure.
Roberta
Very tasty. I used light cream to, well, lighten it, and it worked just as well. The mint and lemon add the best notes to the dish. I agree that a little less pasta is needed for having enough sauce without drowning it.
isabelle
I used half the pasta and added leftoverScallops. Pretty good
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