Print Options:

Creamy Spring Pasta with Peas and Asparagus

Yields6 Servings

Creamy Spring Pasta with Peas and Asparagus

 1 lb campanelle, rotini or farfalle pasta
 ¾ lb asparagus, trimmed and cut into 1-inch pieces
 12 oz frozen peas (or fresh if you can get them!)
 1 lemon, zested and juiced
 5 mint sprigs, leaves removed and sliced
 1 cup feta or goat cheese
 salt, to taste

Bring salted water to boil in a large pot and cook pasta according to package directions, adding the asparagus and peas in the last 5 minutes of cooking. Drain pasta, reserving 1 cup of cooking water. Return pasta and veggies to pot and add lemon juice, lemon zest, mint, feta or goat cheese, and reserved pasta water. Stir to combine and salt to taste. Enjoy!

Nutrition Facts

Servings 0