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–+ servings
spring pasta in two white bowls.

Spring Pasta Recipe with Asparagus

Spring is here & so are easy spring recipes you can do in 25 minutes or less! Today, we're talking about my super spring pasta recipe with asparagus! This pasta is paired with a delicious homemade pesto and finished with a little romano cheese. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, lunch
Cuisine Italian
Servings 4 Servings
Calories 593 kcal

Ingredients
  

  • 450 grams Pasta - I used orecchiette pasta
  • 1 Bushel Asparagus
  • 1 Cup Peas
  • 2 Cups Basil
  • 2 Garlic Cloves
  • 2 TBSP Pine Nuts
  • 2 TBSP Extra Virgin Olive Oil
  • 1/4 Cup Romano Cheese - Parmesan is fine as well
  • 1/4 Cup Cream
  • 1/4 TSP Salt

Instructions

For Pesto

  • Begin by removing the stems from your basil and adding them to a food processor.
  • Add your garlic, pine nuts, olive oil, salt, and romano cheese to the food processor and blend until completely combined
  • Set aside.

For Pasta

  • On medium-low, add olive oil to a large pan and let heat up for a minute. Once heated, add your peas and chopped asparagus. Remember to cut off the ends of your asparagus!
  • In a large pot, begin boiling your water and add sea salt. Once boiling, add your noodles and cook as per packaging instructions
  • Once your pasta is cooked, remove ½ of the water before draining.
  • Add your drained pasta back to the pot, add your veggies, pesto and ⅓ of cream and cook on low for 2-3 minutes.
  • Top off with a little more romano cheese and enjopy!

Nutrition

Calories: 593kcalCarbohydrates: 91gProtein: 20gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 232mgPotassium: 424mgFiber: 6gSugar: 5gVitamin A: 1016IUVitamin C: 17mgCalcium: 129mgIron: 3mg
Keyword dinner pasta, pesto, spring recipe, vegetarian
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