Best 12 Pasta With Asparagus And Peas Recipes

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Delighting your taste buds with a flavorful fusion of flavors, pasta with asparagus and peas is a culinary masterpiece that combines the essence of spring with the comfort of a classic dish. This symphony of flavors invites you on a sensory journey, where the natural sweetness of asparagus harmonizes seamlessly with the vibrant color and delicate crunch of peas, all while dancing upon a bed of perfectly cooked pasta. Prepare to tantalize your palate as we unveil the secrets to crafting this exquisite dish, ensuring a culinary experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ASPARAGUS AND PEAS PASTA



Creamy Asparagus and Peas Pasta image

This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.

Provided by Judy

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 9

5 slices bacon, cut into 1/2-inch pieces
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ pound fresh peas
1 onion, chopped
½ lemon, juiced
salt and ground black pepper to taste
1 pound fresh fettuccine pasta
3 tablespoons heavy cream
5 ounces shredded Italian three-cheese blend

Steps:

  • Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
  • Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
  • Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
  • Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
  • Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
  • Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
  • Stir in cream and bring mixture to a simmer.
  • Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g

ORECCHIETTE WITH ASPARAGUS AND PEAS



Orecchiette with Asparagus and Peas image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 teaspoon kosher salt, plus more for the pasta water
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
1 pound orecchiette
One 10-ounce box frozen peas, thawed, or fresh shelled peas
1 bunch scallions, white and green parts, chopped (about 1 cup)
1/4 cup chopped fresh Italian parsley
1 cup grated Grana Padano cheese
Pea tendrils, for garnish

Steps:

  • Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
  • Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
  • When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN



Pasta With Sugar Snap Peas, Asparagus and Parmesan image

Make and share this Pasta With Sugar Snap Peas, Asparagus and Parmesan recipe from Food.com.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus, trimmed,cut into 1 1/2 inch pieces
1/2 lb bow tie pasta
1/2 lb sugar snap peas or 1/2 lb snow peas, trimmed
3 tablespoons olive oil
1/2 cup fleshly grated parmesan cheese
additional freshly grated parmesan cheese

Steps:

  • Add asparagus to large pot of boiling salted water.
  • Cook until just crisp-tender.
  • Transfer to bowl of cold water using slotted spoon.
  • Cool asparagus slightly and drain.
  • Add pasta to same pot of water and boil until just tender but still firm to bite.
  • Add sugar snap peas and boil 2 minutes.
  • Add asparagus and heat through.
  • Drain well.
  • Return pasta-vegetable mixture to pot.
  • Add oil and toss to coat.
  • Add 1/2 cup cheese.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 407.1, Fat 16.6, SaturatedFat 4.3, Cholesterol 58.9, Sodium 219.8, Carbohydrate 50.3, Fiber 6, Sugar 3.5, Protein 16.7

FETTUCCINE WITH ASPARAGUS AND PEAS



Fettuccine with Asparagus and Peas image

Vicki Kamstra of Spokane, Washington writes, "I found this years ago, it has truly been a crowd pleaser. I often use whole wheat pasta instead; it's a great substitution!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked fettuccine
2 medium leeks (white portion only), sliced
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
1 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup part-skim ricotta cheese
1/4 cup plus 6 teaspoons grated Parmesan cheese, divided
2 tablespoons lemon juice
1 tablespoon grated lemon zest

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper., Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and zest. Add to the skillet; heat through. , Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese.,

Nutrition Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

CREAMY PASTA WITH ASPARAGUS & PEAS



Creamy pasta with asparagus & peas image

Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 5

250g fusilli or your favourite pasta shape
300g asparagus spear , woody ends removed, cut into lengths
175g frozen pea
zest and juice ½ lemon
100g soft cheese with chives

Steps:

  • Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
  • Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium

LINGUINE WITH ASPARAGUS PESTO



Linguine With Asparagus Pesto image

Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 bunch asparagus, pencil size
2 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
Juice and grated zest of 1 lemon
Salt and ground black pepper
12 ounces linguine
2 tablespoons fresh oregano leaves

Steps:

  • Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add 1/2 cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
  • Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
  • Spoon 1/4 cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 70 grams, Fat 25 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 455 milligrams, Sugar 4 grams

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN



Pasta with Sugar Snap Peas, Asparagus and Parmesan image

Categories     Cheese     Pasta     Vegetable     Bake     Vegetarian     Spring     Sugar Snap Pea     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound bow-tie pasta
1/2 pound sugar snap peas or snow peas, trimmed
3 tablespoons olive oil
1/2 cup fleshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese

Steps:

  • Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

ASPARAGUS-SPRING PEA PASTA



Asparagus-Spring Pea Pasta image

Asparagus is great with pasta. After the first review, I have updated the recipe to include some garlic, which I agree improves the flavor of this dish!

Provided by potions

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb asparagus, trimmed and halved crosswise
1/4 lb snow peas
1/4 lb sugar snap pea
1 (12 ounce) package dried cellentani pasta
5 ounces fresh green peas or 5 ounces frozen green peas, thawed if frozen
1/4 cup fresh parmigiano-reggiano cheese, finely grated
1 teaspoon fresh lemon zest, finely grated
1 teaspoon fresh lemon juice (to taste)
1 teaspoon garlic, minced (or to taste)
1/4 cup extra virgin olive oil
2 ounces prosciutto or 2 ounces ham, torn into pieces
1/4 cup fresh chives, chopped
1/2 cup ricotta cheese
salt, to taste
pepper (optional)

Steps:

  • Bring large pot of water to a boil; add salt.
  • Add asparagus and cook until crisp-tender, about 3 minutes.
  • Transfer with a slotted spoon to a bowl of ice and cold water.
  • Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
  • Transfer with slotted spoon to bowl of ice and cold water.
  • Repeat with sugar snap peas; reserve cooking liquid in pot.
  • When vegetables are cool, drain in a colander, set aside.
  • Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
  • Reserve 1 cup cooking liquid, then drain pasta.
  • Diagonally cut asparagus into 1/4-inch thick slices.
  • Transfer half of asparagus to a food processor.
  • Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.
  • Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
  • Process until smooth.
  • Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
  • Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.
  • Salt and pepper to taste.
  • Top each serving with prosciutto, chives and a dollop of ricotta.
  • Sprinkle with pepper, if desired.

Nutrition Facts : Calories 392.7, Fat 13.8, SaturatedFat 3.8, Cholesterol 12.9, Sodium 89.7, Carbohydrate 53.1, Fiber 5.8, Sugar 4.5, Protein 15.1

CREAMY RACCHETTE PASTA WITH ASPARAGUS AND PEAS



Creamy Racchette Pasta with Asparagus and Peas image

This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1/4 cup pine nuts
Coarse salt and freshly ground pepper
1 pound racchette (racket-shaped) pasta
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
1 cup frozen peas, thawed
4 ounces creamy goat cheese, broken into pieces
1 tablespoon fresh lemon zest
2 tablespoons snipped fresh dill leaves

Steps:

  • In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.
  • In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.
  • Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN



Pasta with Sugar Snap Peas, Asparagus and Parmesan image

Categories     Pasta     Vegetarian     Quick & Easy     High Fiber     Asparagus     Pea     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound bow-tie pasta
1/2 pound sugar snap peas or snow peas, trimmed
3 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated parmesan cheese

Steps:

  • Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are thick or woody.
  • Blanch the asparagus before cooking. This will help to preserve its鮮豔顏色 and prevent it from becoming tough.
  • Use a large skillet or pot to cook the pasta. This will give the pasta plenty of room to cook evenly.
  • Cook the pasta according to the package directions. Be sure to drain the pasta well before adding it to the sauce.
  • Add the asparagus, peas, and sauce to the pasta and cook until heated through. Be careful not to overcook the vegetables.
  • Season the pasta to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or Italian seasoning.
  • Serve the pasta immediately. It can be topped with grated Parmesan cheese or chopped fresh herbs, if desired.

Conclusion:

Pasta with asparagus and peas is a delicious and easy-to-make dish that is perfect for a springtime meal. The vibrant colors and flavors of the vegetables make this dish a feast for the eyes and the taste buds. With just a few simple ingredients, you can create a meal that is both healthy and satisfying. This dish is also versatile and can be easily adapted to your own tastes. For example, you can use different types of pasta, vegetables, and cheeses. You can also add meat or seafood to the dish, if desired. No matter how you choose to make it, pasta with asparagus and peas is sure to be a hit with your family and friends.

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