This recipe was featured in: my spring fling with asparagus
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Serves 2
2 handfuls (about 2 cups) whole wheat pasta such as penne, rigatoni, fusilli
10-12 asparagus stems, diagonally chopped into 1-inch pieces
½ cup fresh or frozen peas, thawed
1 tsp olive oil
1-2 garlic clove, minced
1-2 spring onions or scallions, diced
1 lemon, zested and juiced (zest for garnishing)
1 cup light cream or half ‘n’ half
salt
freshly ground black pepper
Parmesan cheese, grated
flat leaf parsley, chopped, for garnishing
Bring a medium pot of water to a boil over high heat. Add a generous quantity of salt to the boiling water and throw in the pasta. Cook until al dente (tender but still firm to the bite), stirring occasionally, about 10 mins. Add asparagus during last minute of cooking time. Place frozen peas in a colander. Drain pasta-asparagus mixture over peas, so that they will thaw from the steam and set aside till ready to add to the sauce, while reserving the water in which it was cooked.
Heat olive oil in a large, nonstick skillet or frying pan over medium – high and sauté garlic and spring onions till they become transluscent, for 2-3 mins. Add the juice from the lemon and continue to sauté for another min. Add the cream and season with salt and pepper. Add the Parmesan cheese and stir constantly until the sauce thickens.
Return the cooked pasta, asparagus and thawed peas to the pan. Stir gently until the pasta and the vegetables are warmed through and get evenly coated witht the sauce.
Garnish with fresh chopped parsley, Parmesan cheese and lemon zest. Serve immediately.
