Creamy Asparagus Pasta With Peas and Mint Recipe

Introduction

This creamy asparagus pasta with peas and mint is a fresh and vibrant springtime dinner. Combining tender asparagus, sweet peas, and a luscious Parmesan cream sauce, it’s a delightful dish that’s both comforting and light.

Ingredients

• 1 teaspoon fine sea or table salt, more as needed
• 1 pound short pasta, such as campanelle
• 1 pound asparagus (about 1 bunch), trimmed
• 2 tablespoons unsalted butter
• 3/4 cup frozen green peas (no need to thaw)
• 4 scallions, white and green parts thinly sliced
• 1/4 teaspoon red-pepper flakes
• 2 garlic cloves, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan, more for serving
• 1 lemon, zested and halved
• 1/2 cup chopped fresh mint (or use parsley, basil or dill), for serving
• Extra-virgin olive oil, for drizzling

Instructions

1. Step 1: Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente according to the package directions.
2. Step 2: While the pasta boils, slice the asparagus stems into ¼-inch-thick pieces, leaving the asparagus tips whole.
3. Step 3: Melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, scallions, and red-pepper flakes. Cook until the vegetables are bright green and just tender, about 2 to 4 minutes. Stir in the garlic and cook for 1 more minute. Season with salt and ¼ teaspoon of black pepper. Transfer the vegetable mixture to a large serving bowl.
4. Step 4: In the same skillet, add the heavy cream, ½ cup grated Parmesan, and ¼ teaspoon black pepper. Simmer until the sauce is reduced and thickened, about 2 to 3 minutes. Return the vegetables to the skillet and toss with the sauce to reheat.
5. Step 5: When the pasta is done, reserve ½ cup of the pasta water and then drain the pasta well.
6. Step 6: Immediately place the hot pasta into the bowl with the vegetables. Toss with the remaining ¼ cup grated Parmesan, lemon zest, and chopped mint. Add the vegetable-cream mixture and the juice of half a lemon. Toss well to combine. If the sauce is too thick, add a little of the reserved pasta water to loosen it until saucy. Taste and adjust seasoning with salt, pepper, and more lemon juice as needed.
7. Step 7: Serve the pasta topped with extra Parmesan, fresh mint, and a drizzle of extra-virgin olive oil.

Tips & Variations

• Use fresh herbs like parsley, basil, or dill if you don’t have mint on hand for a different but equally delicious flavor.
• For a lighter version, substitute half-and-half for the heavy cream.
• To add protein, toss in cooked chicken, shrimp, or crispy pancetta.
• Cook the asparagus and peas just until tender to keep their vibrant color and fresh taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, short pasta shapes like penne, fusilli, or farfalle work well to hold the creamy sauce and vegetables.

Do I have to use frozen peas?

No, fresh peas are wonderful in this recipe when in season, but frozen peas are convenient and add sweetness without needing to be thawed.

Creamy Asparagus Pasta With Peas and Mint Recipe

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★★★★★

4.9 from 93 reviews

A vibrant and creamy pasta dish featuring tender asparagus, sweet peas, and fresh mint, all tossed in a luscious Parmesan cream sauce with a bright hint of lemon. Perfect for a spring or summer meal that’s both comforting and refreshing.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Pasta and Vegetables

• 1 teaspoon fine sea or table salt, more as needed
• 1 pound short pasta, such as campanelle
• 1 pound asparagus (about 1 bunch), trimmed
• 3/4 cup frozen green peas (no need to thaw)
• 4 scallions, white and green parts thinly sliced

For the Sauce and Seasoning

• 2 tablespoons unsalted butter
• 1/4 teaspoon red-pepper flakes
• 2 garlic cloves, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt (included above in salt)
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan, divided (more for serving)
• 1 lemon, zested and halved
• 1/2 cup chopped fresh mint (or parsley, basil, or dill), for serving
• Extra-virgin olive oil, for drizzling

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente according to package directions, then reserve 1/2 cup of pasta water and drain well.
2. Prepare Asparagus: While the pasta cooks, slice the asparagus stems into 1/4-inch-thick pieces, leaving the tips whole.
3. Sauté Vegetables: Melt butter in a large skillet over medium-high heat. Add asparagus pieces, peas, scallions, and red-pepper flakes. Cook for 2 to 4 minutes until vegetables are bright green and just tender. Stir in garlic and cook for an additional 1 minute. Season with salt and 1/4 teaspoon black pepper, then transfer the vegetable mixture to a large serving bowl.
4. Make Cream Sauce: In the same skillet, add heavy cream, 1/2 cup grated Parmesan, and 1/4 teaspoon black pepper. Simmer the sauce for 2 to 3 minutes until it thickens and reduces slightly.
5. Combine Vegetables and Sauce: Return the sautéed vegetables to the skillet with the cream sauce. Toss gently to reheat and coat the vegetables evenly.
6. Combine Pasta and Flavors: Place the hot pasta into the serving bowl with the vegetables. Toss with the remaining 1/4 cup grated Parmesan, lemon zest, and chopped fresh mint. Add the creamy vegetable sauce and the juice from half the lemon. Toss everything together well. If the sauce seems too thick, add some reserved pasta water to loosen it to a saucy consistency.
7. Adjust Seasoning and Serve: Taste and adjust seasoning with more salt, black pepper, and lemon juice as needed. Serve the pasta topped with extra Parmesan, additional fresh mint, and a drizzle of extra-virgin olive oil for brightness and flavor.

Notes

• Use campanelle or other short pasta like penne or rigatoni to best hold the sauce and vegetables.
• If fresh peas are available, they can be used instead of frozen for a sweeter taste.
• For a lighter dish, substitute half-and-half or whole milk for the heavy cream, but the sauce will be less rich.
• Adjust red-pepper flakes to your preferred level of heat or omit for no spice.
• Fresh herbs such as parsley, basil, or dill may be used in place of mint if desired.
• To make this recipe vegetarian, ensure the Parmesan used is free of animal rennet or replace with a plant-based cheese alternative.

Keywords: creamy asparagus pasta, spring pasta recipe, peas and mint pasta, vegetarian pasta dish, easy Italian pasta