Zutaten für Asparagus Spring Pea Pasta
- 1 lb. asparagus
- 1 cup snow peas
- 1 cup sugar snap peas
- 1 lb. pasta
- 1/2 cup green peas
- 1/2 cup grated Parmigiano-Reggiano cheese
- zest of 1 lemon
- 2 tbsp. fresh lemon juice
- 2 cloves garlic, minced
- 2 tbsp. extra virgin olive oil
- 2 oz. thinly sliced prosciutto
- 2 tbsp. chopped fresh chives
- Ricotta cheese (for serving)
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup reserved pasta water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus Spring Pea Pasta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Asparagus Spring Pea Pasta
- Bring a large pot of salted water to a boil.
- Add 1 pound asparagus and cook until crisp-tender, about 3 minutes.
- Transfer asparagus with a slotted spoon to a bowl of ice water to stop the cooking process.
- Bring the same pot of water back to a boil.
- Add 1 cup snow peas and cook until tender-crisp, about 1 minute.
- Transfer snow peas with a slotted spoon to the ice water bath.
- Repeat step 5 with 1 cup sugar snap peas.
- Once vegetables are cool, drain in a colander and set aside.
- Bring the pot of water back to a boil. Add 1 pound pasta and cook according to package directions until al dente, about 8 minutes.
- Reserve 1 cup of pasta cooking liquid, then drain the pasta.
- Diagonally slice the asparagus into 1/4-inch thick pieces.
- Transfer half of the asparagus to a food processor.
- Diagonally cut half of the snow peas and sugar snap peas in half.
- Add the cut snow peas, sugar snap peas, and 1/2 cup green peas to the food processor with the asparagus.
- Add 6 teaspoons of reserved pasta water, 1/2 cup grated Parmigiano-Reggiano cheese, the zest of 1 lemon, 2 cloves minced garlic, 2 tablespoons lemon juice, and 2 tablespoons olive oil to the food processor.
- Season with salt and pepper to taste.
- Process until smooth.
- Combine the sauce with the remaining vegetables in a saucepan.
- Heat over low heat until warm.
- Transfer the sauce, pasta, and 1/4 cup of reserved pasta water to a large serving bowl.
- Toss until well coated, adding more pasta water, 2 teaspoons at a time, if the sauce is too thick.
- Season with salt and pepper to taste.
- Top each serving with 2 ounces thinly sliced prosciutto, 2 tablespoons chopped fresh chives, and a dollop of ricotta cheese.
- Sprinkle with freshly ground black pepper, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
18g
Fat
18g
Carbs
17g
