Spring Pasta with Peas and Asparagus
This green pasta dish is bursting with spring flavors, including peas, asparagus and fresh herbs. Lemon, pine nuts and parmesan send it over the top!
Updated by Kathryne Taylor on April 15, 2025
This beautiful pasta recipe is designed for springtime produce: asparagus, peas, shallots and fresh herbs. It offers gorgeous green hues, and irresistible flavor courtesy of lemon, butter and Parmesan. This dish is a longtime favorite from one of the most comprehensive cookbooks in my collection, Aida Mollenkamp’s Keys to the Kitchen.
Be warned that this recipe requires some serious chopping work, but the end result is worth the effort (for a simpler recipe, try this pesto pasta with peas). The recipe yields a lot of food, enough for six to eight servings, so it may be best created with helpers and shared with a small crowd. Otherwise, it reheats well for leftovers.
Pasta Tips
You’ll find the full recipe below. Here are a few notes for best results:
Salt your pasta cooking water.
Your pasta water should taste salty! The pasta won’t absorb all of that salt, but the salt that it does absorb yields much more flavorful end results. You simply can’t add enough salt at the end of cooking to make up for it.
You’ll reserve some of the starchy pasta cooking water to help the sauce cling to the pasta. I like to use a glass liquid measuring cup to scoop some out before draining the water, so I don’t forget.
Keep an eye on your pine nuts.
Toasting the pine nut brings out their best savory flavors. They burn quickly, so stir constantly and don’t step away from the stove while they’re cooking.
Frozen peas are fine.
Fresh peas can be hard to find, and frozen peas taste just as good. Defrost them in a sieve under cool running water before using.
Use thin asparagus.
The cooking time provided below is for pencil-thin asparagus, which is available earlier in asparagus season. If you must, you could slice thicker asparagus into thinner segments.
Choose your own herbs.
You can use flat-leaf Italian parsley, mint, chives, chervil or tarragon. You could use all parsley or mint, or a combination of herbs. If using chives, chervil or tarragon, use a smaller amount of those herbs and fill in the rest with parsley or mint.
More Springtime Pasta Recipes
Check out these vibrant pasta recipes featuring fresh green spring produce:
- Arugula Pesto
- Broccoli Pesto Pasta with Green Olives
- Gaby’s Pasta with Peas and Pesto
- Green Goddess Tortellini Salad
- Lemony Green Pasta with Peas & Ricotta
- Spinach Lasagna
Please let me know how your pasta turns out in the comments! I love hearing from you.
Spring Pea and Asparagus Pasta
This very green pasta dish is bursting with spring flavors, including peas, asparagus and fresh herbs. Once you have prepped your vegetables, the dish comes together rather quickly. This recipe yields a lot (enough for 6 to 8 servings) so feel free to halve it if you are serving two.
Ingredients
- 1 pound (16 ounces) pasta (conchiglie, orecchiette, shells, fusilli or linguine—whole grain if desired)
- ¾ cup pine nuts
- ¼ cup olive oil, plus more for garnish
- 5 shallots, quartered lengthwise and sliced very thin crosswise
- 1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias
- 2 garlic cloves, minced
- 2 cups shelled fresh or frozen English peas (defrost peas if frozen)
- ⅔ cup grated Parmigiano-Reggiano cheese (or regular Parmesan), plus more for garnish
- 2 tablespoons unsalted butter
- 2 teaspoons grated lemon zest (from one lemon)
- 1 tablespoon lemon juice (less than one lemon)
- 1 cup roughly chopped mixed herbs (I used flat-leaf Italian parsley, chives and mint, other suggestions include chervil and tarragon)
- Fine salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- First, prep your vegetables. Then, bring a large pot of heavily salted water (it should taste salty) to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water, then drain the pasta.
- While the pasta cooks, warm the pine nuts in a large skillet over medium heat, stirring frequently (do not step away from the stove, as they burn quickly). Cook until they turn lightly golden on the edges, about 3 to 5 minutes. Transfer them to a bowl to cool, then return the skillet to the stove.
- Warm the olive oil in the skillet over medium-high until shimmering, then add the shallots, season with a pinch of salt and several twists of pepper, and cook until golden brown (about 5 minutes).
- Add the asparagus and garlic, season with another pinch of salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
- Add the drained pasta to the pan and 1 cup of the reserved pasta water. Stir and cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer the contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more splashes of pasta water if needed. The sauce should cling to the pasta.)
- Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately. Leftovers will keep well for up to 4 days covered in the refrigerated.
Notes
Minimally adapted from Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Perfect for spring, I love all the green tones and the bounty of fresh herbs!
This looks amazing!! I have been dying to make a spring pasta like this. It is my favorite this time of year. Such stunning photos!!
Stunning presentation as always, love this spring pasta dish, I have been eyeing it in the Keys to the Kitchen for a while : )
The simple flavors and loads of asparagus are calling my name. This looks fabulous! I’ve been looking to pick up that book…definitely need to!
This sounds great! My husband loves asparagus…need to try asap!!
I am sorry you aren’t reaching any clarity with whatever seems to be getting you down. I really hope your heart is lightened soon! This is one of my favorite ultimate comfort food recipes from that beautiful cookbook. So good!
Sounds like you’re dealing with some pretty heavy stuff… I hope things start to clear up for you soon! As for this pasta, you’ve done a beautiful job!! I have been hearing lots about Keys to the Kitchen lately and might have to get a copy for myself!
Thank you, Angela.
That looks so delicoius. I love all that green in there. I really want that cookbook since I keep hearing such good things about it.
Thanks, Sarah. Keys to the Kitchen is a really great cookbook, one that I feel confident that most people would love.
i hope you find yourself back in your happy place after all this chaos leaves you… your writing is still beautiful, your food is still great, and you are lovely, as always! keep doing what you do and take things one step at a time. you are awesome!
Thank you so much, Margarita. :)
Oh yes, pasta with all the freshest veg of spring! I love it. And it just so happens that I have both peas and asparagus in my crisper as we speak… :)
Gorgeous and so fresh-looking! Pinning and making as a way to welcome in spring (even if the weather doesn’t know it yet :))
You had me at “spring pea”… Delicious!
Wonderful recipe. Very beautiful pictures as usual. Hope things become more clear soon. The long walks seem to help me.
Thank you, Connie.
This recipe sounds lovely and I will for sure make it soon. Thanks very much.
Thanks for commenting, Liz. Hope you enjoy my recipes!
I am absolutely in love with this bright Spring pasta, Kate! I’m coming over for dinner!
Please do, Ashley! I have so much leftovers!
How can I get the nutrition values on this recipe? It looks wonderful. Would love to make it.
Hi Doreen, I don’t provide nutrition details for my recipes, but you could calculate them at myfitnesspal.com if you would like.
Oh, this looks soooooo perfect! A nice combo of fresh spring veggies and comforting pasta. I’ve added it to our Delicious Karma Pinterest Board and will plan on making it this weekend!
I love asparagus and I love how the pieces of asparagus are all snuggled into the shells! Yumm, i want to make this tonight!
So much gorgeous green! I hope this meal lifted your spirits…at least a little!
this pasta and all those green vegetables look amazing together!
this is my kind of pasta. and it looks gorgeous. :) hope it all gets better soon!
I’ve been wondering whether to buy a copy of this book – if it’s filled with simple, beautiful recipes like this, I may just have to!
I highly recommend it! It’s like a modern day Joy of Cooking, with tons of simple, fresh recipes.
How green and happy! And I love the addition of the pine nuts! I’ll have to give it a try sometime soon.
-Emily K.
I just happen to have bought asparagus yesterday. How lucky! This is gorgeous, Katie!
Looks at all that beautiful green! One of the best parts of spring are definitely peas and asparagus.
This pasta is so bright and beautiful, Kate! I kind of want it for breakfast with an egg on top haha.
So perfect for a spring-y meal! Yum!
May you find clarity and me some green asparagus (it’s the season for fat white asparagus now in my part France).
This was great!! Next time I think I will add a little more garlic but overall we really liked it. I think the leftovers will be good cold too!
Thanks, Brenda! Glad you liked it. I was tempted to add more garlic to the recipe as well. I love garlic.
I love the combination of asparagus and peas. The asparagus would give it an earthy flavor, while the peas would add sweetness. Such a nice flavor profile. Thanks for sharing!
This dish looks so fresh and wonderful. It’s like spring in a pot!
I love the bright and fresh flavours of this. It feels like a new start in a bowl. I love it.
This is a beautiful pasta salad.
What a lovely springtime pasta dish! Will be making this soon.
One thing’s clear: you are very talented, friend!
Thank you, Jamie. :)
Hi, Kate,
I echo the other commenters – I really hope that whatever is challenging you right now passes soon, and that you are able to learn from it in a way that is ultimately rewarding. I’m sending you tooooooons of hugs from this new Chicago reader – I LOVE your blog, and have been sharing it with friends.
Peace,
Kai
Hey Kai, thank you very much for your support. I’m so glad you’re reading, and sharing my blog! Thank you.
Looks like the perfect dish for this time of year.
I made your Spring Pea and Asparagus Pasta for dinner tonight, your Spicy Sweet Potato Hummus for an afternoon snack yesterday– both amazingly delicious and SO fresh with flavor! Thank you Kate!
Hooray, glad to hear you’re enjoying my recipes, Joey!
here’s hoping things start looking up soon, Kate!
I love spring and all the bright green vegetables it brings! Hoping for clarity for you and a few nice spring days that bring restoration :)
How do I put this succinctly? Hell to the yeah.
Oh Kate – here’s hoping clarity and calm come your way. Vinyasa and some good, comforting meals seem like a good bet. Thinking of you!
Sending positive vibes your way!
Thanks for this wonderful recipe! I made it last night and it was like a big bowl of springtime. So glad I discovered your blog recently!
Thank you, Jennifer! I’m glad you found my blog, too.
What a light and refreshing take on pasta! Definitely making this next time I make pasta!
Pea season is here! Thanks for highlighting one of our favorite spring vegetables. We want to try this with extra cheese like Pecorino and add some Cremini mushrooms and artichokes.
Good luck on your hunt for clarity. Looking forward to more spring posts.
This looks fantastic!! I make something like this with peas and garlic and pasta but yours is much fancier…can’t wait to check it out!
this looks incredibly delicious… i love asparagus.
I am eating this as I type. It is delicious. I couldn’t justify the$32 for pine nuts so I used pumpkin seed instead, still rather tasty. Thanks for posting this!
$32 for pine nuts is crazy! Glad you enjoyed the dish with pumpkin seeds. Toasted sliced almonds or sunflower seeds might also be nice.
Made this with quinoa pasta and zucchini instead of asparagus and freshly shelled peas as a refrigerator cleaner dinner based on the fact that we had the peas. I can confirm at the family enjoyed it so thank you!
Thanks, Jim! I’m so glad you adapted it to work for you and enjoyed it. Thank you for commenting to let me know!