Asparagus pasta
A fresh and vibrant spring pasta dish made with asparagus, peas, lemon, and Parmesan in a silky, blended sauce.
Updated : 10 July, 2025
Easy
About 20 min.
Ingredients
320 grams
Asparagus
2 tablespoon
Olive oil
1
Onion
2
Garlic
1 stalk
Thyme
350 grams
Pasta
100 grams
Green peas
1
Lemon
50 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by trimming the asparagus, setting the tips aside and finely chopping the remaining stems.
Step 2
Heat oil in a large frying pan over medium heat and sauté the onion, garlic, thyme, and chopped asparagus stems for about 10 minutes, or until softened.
Step 3
While the vegetables are cooking, boil the pasta for 8-10 minutes. In the last 3 minutes, add the asparagus tips and peas to the pot. Drain the pasta, reserving 150ml of the cooking water.
Step 4
Transfer the sautéed asparagus mixture to a blender, add the lemon zest, lemon juice, Parmesan, salt, and pepper. Pour in a splash of the reserved pasta water and blend until smooth.
Step 5
Return the blended sauce to the frying pan and gently mix in the cooked pasta, asparagus tips, and peas. Add just enough of the reserved water to create a smooth, rich sauce that coats the pasta.
Step 6
Serve divided among four plates and finish with extra Parmesan on top.