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+ servings
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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 308kcal


  • 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


  • 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.


  • 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.


Calories: 308kcal