Asparagus-Spring Pea Pasta

READY IN: 40mins
Recipe by potions

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!

Top Review by I Cook Therefore I

If I could only describe this recipe with one word it would be "green." Not only did it look green at actually TASTED green, which is good if you're me cuz I love green veggies. Since I get more than one word though, I will add that this, to me, was almost like a pea pesto. The one thing that I think could have made this dish OUTSTANDING is some garlic in the "pesto" part of the recipe. My DH and I really liked it, but we just felt like it had a tiny something missing. Other than that an excellent dish for veggie lovers.

Ingredients Nutrition


  1. Bring large pot of water to a boil; add salt.
  2. Add asparagus and cook until crisp-tender, about 3 minutes.
  3. Transfer with a slotted spoon to a bowl of ice and cold water.
  4. Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
  5. Transfer with slotted spoon to bowl of ice and cold water.
  6. Repeat with sugar snap peas; reserve cooking liquid in pot.
  7. When vegetables are cool, drain in a colander, set aside.
  8. Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
  9. Reserve 1 cup cooking liquid, then drain pasta.
  10. Diagonally cut asparagus into 1/4-inch thick slices.
  11. Transfer half of asparagus to a food processor.
  12. 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.
  13. Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
  14. Process until smooth.
  15. Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
  16. 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.
  17. Salt and pepper to taste.
  18. Top each serving with prosciutto, chives and a dollop of ricotta.
  19. Sprinkle with pepper, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a