asparagus pasta

Asparagus Pasta with Lemon and Mint

A light and fresh asparagus pasta dish with peas, lemon, mint and garlic
Course Dinner
Cuisine Italian
Keyword asparagus pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 308
Author Michelle Alston


  • 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 1/2 tbsp butter I used salted butter
  • 200 g linguine
  • 1/2 tsp sea salt
  • 1/4 tsp 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
  • 1/4 cup water from the pasta


  • 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 1/4 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 1/4 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.


  • Calories are approximate.
  • This recipe cannot be frozen, it will keepĀ 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.


Calories: 308kcal