Spring Pea and Asparagus Pasta Recipe

Name: Spring Pea and Asparagus Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Medium Pasta Shells; 4 Tablespoons Olive Oil, Plus More For Drizzling; 5 Shallots, Quartered Lengthwise And Thinly Sliced Widthwise; 1 pound Asparagus, Ends Snapped Off, Chopped Into 1/2-inch Pieces; 2 teaspoons Minced Garlic; 2 cups Sweet Peas; ⅔ cups Parmesan Cheese, Plus More For Sprinkling; 2 Tablespoons Butter; 2 teaspoons Grated Lemon Zest; 1 whole Lemon, Juiced; 1 cup Chopped Fresh Herbs; 3/4 cups Roasted Sunflower Seeds (preferably Unsalted); Salt And Pepper, to taste

Servings: persons

1 pound Medium Pasta Shells
4 Tablespoons Olive Oil, Plus More For Drizzling
5 Shallots, Quartered Lengthwise And Thinly Sliced Widthwise
1 pound Asparagus, Ends Snapped Off, Chopped Into 1/2-inch Pieces
2 teaspoons Minced Garlic
2 cups Sweet Peas
⅔ cups Parmesan Cheese, Plus More For Sprinkling
2 Tablespoons Butter
2 teaspoons Grated Lemon Zest
1 whole Lemon, Juiced
1 cup Chopped Fresh Herbs
3/4 cups Roasted Sunflower Seeds (preferably Unsalted)
Salt And Pepper, to taste

1
Bring a large pot of salted water to a boil; cook pasta shells 2 minutes less than package directs for al dente noodles.
2
Drain noodles, reserving 2 cups of the pasta water, and set aside.
3
Meanwhile, heat olive oil in a large skillet over medium-high heat.
4
Add shallots, some salt and pepper, and cook until shallots are lightly golden, about 3 minutes.
5
Add asparagus, garlic and more salt to taste.
6
Cook, stirring often, until asparagus is knife-tender, about 3 minutes.
7
Add peas and cook another 2 minutes.
8
Add pasta to the skillet along with a scant cup of the reserved pasta water.
9
Cook, stirring often, until pasta is well coated, about 2 minutes.
10
Remove from heat; transfer pasta mixture to a large serving bowl.
11
Add cheese and butter; stir to coat (add more pasta water at this point if needed so that pasta is loose but not watery).
12
Add lemon zest, lemon juice, herbs and sunflower seeds; stir to combine.
13
Add more salt and pepper, if needed.
14
Sprinkle with more cheese and a drizzle of olive oil just before serving.
15
Recipe adapted from Cookie + Kate.

1070

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Medium Pasta Shells, 4 Tablespoons Olive Oil, Plus More For Drizzling, 5 Shallots, Quartered Lengthwise And Thinly Sliced Widthwise, 1 pound Asparagus, Ends Snapped Off, Chopped Into 1/2-inch Pieces, and more.

Yes, Spring Pea and Asparagus Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Pea and Asparagus Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions