• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soup
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Vegetarian Dinners
  • Lunch
  • Salads
  • Vegetarian Soups
  • Vegetarian Breakfast Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Asparagus Pasta with Lemon and Mint

    Asparagus Pasta with Lemon and Mint

    Published: May 10, 2018, Modified: January 30, 2020, By: Michelle Alston

    • Facebook156
    • Twitter
    Jump to Recipe
    asparagus pasta

    Spring is in full force at the moment and that means lots of lovely fresh veggies, but even more importantly asparagus is in season right now. I always feel that Spring has well and truly done her magic when you see asparagus hitting the shelves. So I have a lovely asparagus recipe for you today - this asparagus pasta with peas, lemon, and mint. This pasta is light and refreshing and just another way to enjoy asparagus. It's also a great way to get the kiddos to eat asparagus, as I know from personal experience that this can be a challenge.

    asparagus pasta shavings
    asparagus pasta cooking
    asparagus pasta cooked

    How to make Asparagus Pasta with Lemon and Mint:

    First up you will need a good vegetable peeler and a little patience. Shave the asparagus spears one by one, that's the patience bit. The sharper your peeler the quicker you will get this done, just be careful of your fingers. Once the asparagus is peeled this is the hardest part done.

    Once you have toasted the pine nuts, set your pasta to cook. Making sure to keep about ¼ cup of water from the nearly cooked pasta, this water will help to make your sauce. The starch in the water works as an emulsifier, so when it hits the butter and cheese it will thicken up your sauce. I like to keep this sauce light, not too thick and just enough to soak cover the pasta, so I add ¼ cup of pasta water. If you prefer a thicker sauce and I get that, then add one tablespoon of water at a time until you have the result you want.

    The Veggies:

    So this is an asparagus pasta but I like to add some peas into this to give it a bit more flavour, the sweetness of the peas works well beside that strong asparagus flavour. Once you've cooked the asparagus, spring onions and garlic in the butter then it's time to add some more flavour. Mint is my herb of choice for this recipe, peas and mint are the very best of friends so I'm not breaking up that love-in, mint is also really fresh and works well against the asparagus. If you are not keen on mint then you could try fresh thyme or parsley, as that should also work very well. Lemon juice and zest adds a zesty freshness and brings out the flavour of the asparagus.

    The Pasta:

    I use linguine for this asparagus pasta but spaghetti or tagliatelle would work well too. I haven't tried this with a whole grain pasta as I think this may be too strong for this kind of dish. If you can, buy the best pasta you can afford, it really will make a difference especially when it comes to that starchy water for your sauce.

    The Fat:

    Now, I use full-fat salted butter for this dish, butter works so well with asparagus and it gives a lovely creaminess to the sauce in this recipe. However, if you prefer, or if you want to make this vegan then a good olive oil will work very well too. I always use full fat and salted butter, that's just a personal preference. I have a slight butter addiction, that's just the way I am, it may be in my DNA. Parmesan cheese makes the sauce in this dish rich and salty however if you are vegetarian then make sure you use a vegetarian parmesan and if you want to make this vegan then omit the cheese, you could try a heaped tablespoon of vegan cream cheese.

    Serve it up:

    When it comes to serving up your asparagus pasta a good shaving of parmesan is essential, as is fresh cracked black pepper. I like to squeeze a little extra lemon juice over my pasta but that is entirely up to you. This asparagus pasta is best eaten straight away but I have eaten it cold and it was just as nice, this could be just my taste buds though. It will keep in the fridge for a day or two but do bear on mind that it really is best served immediately.

    asparagus pasta
    asparagus pasta
    asparagus pasta
    asparagus pasta
    asparagus pasta

    Asparagus Pasta with Lemon and Mint

    A light and fresh asparagus pasta dish with peas, lemon, mint and garlic
    5 from 7 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 308kcal
    Author: Michelle Alston

    Ingredients

    • 250 g Asparagus shaved into ribbons
    • 3 spring onions (scallions) sliced thinly
    • 40 g pine nuts toasted
    • 80 g frozen garden peas
    • 2 fat cloves of garlic
    • 1 ½ tablespoon butter I used salted butter
    • 200 g linguine
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper
    • 4 or 5 mint leaves chopped + more for garnish
    • The zest and juice of half a lemon keep the other half for serving
    • 30 g parmesan cheese finely grated + more for serving
    • ¼ cup water from the pasta
    Prevent your screen from going dark

    Instructions

    • Toast the pine nuts in a dry pan until golden brown then set aside.
    • Place the frozen peas in a bowl of cold water and leave to defrost.
    • Cook the pasta according to the packet instructions. Save ¼ cup of the pasta water before draining.
    • Using a vegetable peeler to shave the asparagus into thin ribbons.
      Heat the butter in a large saute pan, once the butter has melted add the asparagus, spring onions. salt and garlic and cook over a medium heat for about 3 minutes. 
      Drain the peas and add them to the pan.
      Then add the lemon juice and zest and stir gently.
    • Add the parmesan and ¼ cup of water from the pasta, stir briefly. You should have a light, thin sauce.
    • Once the pasta has cooked, drain it then add it to the asparagus. Add the pine nuts and mint and toss gently. Cook for about 2 minutes then turn off the heat.
    • Serve with fresh shavings of parmesan, cracked black pepper, and a squeeze of fresh lemon juice. Add a couple of mint leaves as a garnish if you like.

    Notes

    • Calories are approximate.
    • This recipe cannot be frozen, it will keep in the fridge for a day or two but is best eaten straight away.
    • If you would like to make this a vegan meal then switch out the butter for olive oil and omit the parmesan cheese.
    • To keep this vegetarian use a vegetarian parmesan cheese.

    Nutrition

    Calories: 308kcal
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    More tasty asparagus recipes:

    • Spring Vegetable Pasta Salad
    • Chargrilled Asparagus Salad with Balsamic Vinaigrette

     If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.

    « Halloumi Fries with Spicy Harissa Yoghurt
    Chicken and Chorizo Pasta with Spinach »
    • Facebook156
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Sheryl

      November 29, 2021 at 10:23 pm

      5 stars
      The flavors meld wonderfully to give a surprising complexity of taste - delightful and delicious - and I adapted it to male it vegan! 1/4 c of nutritional yeast instead of parmesan and olive oil instead of butter. Served with a side of sautéed wild mushrooms and garlic persillade! Thank you for the great recipe!!

      Reply
      • Michelle Alston

        November 30, 2021 at 9:11 am

        Thank you so much Sheryl. I'm so glad you enjoyed it and love your side dish and tips for making it vegan!

        Reply
    2. Alyssa

      March 26, 2019 at 7:56 am

      5 stars
      Michelle, thanks! Very tasty pasta turned out. Very cool photos!

      Reply
    3. Danielle Wolter

      May 17, 2018 at 11:05 am

      5 stars
      This looks so light and fresh, I love it! asparagus is one of my favorite veggies. And I'm with you on the butter addiction!

      Reply
      • Michelle Alston

        May 17, 2018 at 11:54 am

        Yay! I'm glad it's not just me with the butter habit 😉 I'm so glad you like this Danielle x

        Reply
    4. Shashi at SavorySpin

      May 17, 2018 at 10:30 am

      5 stars
      I simply adore asparagus and this looks so so good! What a delicious combo if ingredients - loving that shaved asparagus too!

      Reply
      • Michelle Alston

        May 17, 2018 at 10:51 am

        Thanks so much Shashi x

        Reply
    5. Silvia

      May 17, 2018 at 10:23 am

      5 stars
      WOW!! This is so interesting. I've had zucchini pasta before but I've never tried making it with asparagus. I'll try it this week, especially since the asparagus season is right now.

      Reply
      • Michelle Alston

        May 17, 2018 at 10:50 am

        Thanks so much Silvia, I hope you enjoy it x

        Reply
    6. Bintu | Recipes From A Pantry

      May 17, 2018 at 9:58 am

      5 stars
      This sounds like simply the perfect pasta for spring! Love the combination of flavours you have put together

      Reply
      • Michelle Alston

        May 17, 2018 at 10:12 am

        Thank you so much Bintu x

        Reply
    7. Helena

      May 17, 2018 at 9:55 am

      5 stars
      I agree, patience is everything in cooking. And just like with this dish you need patience in everything. I like your photography and the color of this pasta!

      Reply
      • Michelle Alston

        May 17, 2018 at 10:11 am

        Thank you Helena x

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Michelle alston profile

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Butternut Squash and Chickpea Curry
    • Irish Vegetable Soup
    • Easy Quorn Bolognese
    • Easy Vegetable Pasta Bake
    • Easy Quorn Chilli
    • Air Fryer Sweet Potato Cubes

    Vegan Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer Butternut Squash
    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 156
    461 shares