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Creamy Lemon Asparagus Pasta with Fresh Peas and Mint

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A quick and easy pasta dish featuring tender asparagus, sweet fresh peas, and bright mint in a silky, lemon-kissed cream sauce. Perfect for spring and early summer, this recipe balances fresh flavors with indulgent creaminess.

Ingredients

Scale
  • 12 ounces fettuccine or linguine pasta
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
  • 1 cup shelled fresh peas (150 grams)
  • 1/4 cup chopped fresh mint (about 10 grams)
  • Zest and juice of 1 large lemon
  • 3/4 cup heavy cream (180 ml)
  • 1/2 cup grated Parmesan cheese (about 50 grams)
  • 2 tablespoons unsalted butter (30 grams)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 10-12 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  3. Add the asparagus pieces to the skillet. Cook, stirring occasionally, for 4-5 minutes until tender-crisp and bright green. Season lightly with salt and pepper. Add the fresh peas in the last 2 minutes just to warm through.
  4. Lower the heat. Stir in the heavy cream and lemon zest. Let the mixture simmer gently for 2-3 minutes, stirring occasionally so it thickens slightly.
  5. Add the grated Parmesan cheese. Stir continuously until melted and smooth. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time until you reach a creamy consistency that coats the back of a spoon.
  6. Drain the pasta and transfer it directly to the skillet. Toss gently with the sauce and vegetables to combine evenly. Stir in the fresh lemon juice and remaining butter for a glossy finish.
  7. Turn off the heat and fold in the chopped mint. Taste and adjust salt and pepper as needed.
  8. Serve immediately. Garnish with extra Parmesan or a sprinkle of mint leaves if desired.

Notes

Do not overcook the asparagus; it should remain slightly crunchy. Add lemon juice last to preserve its fresh flavor and prevent cream curdling. For a gluten-free option, substitute pasta with gluten-free noodles. For dairy-free, use coconut cream and vegan Parmesan. Toss pasta and sauce quickly while hot for best flavor absorption.

Nutrition

Keywords: creamy lemon asparagus pasta, fresh peas, mint pasta, spring pasta recipe, easy pasta dish, lemon cream sauce, vegetarian pasta

Find it online: https://avabowls.com/creamy-lemon-asparagus-pasta-recipe-easy-fresh-peas-mint-dish/