Creamy Asparagus Pasta With Peas and Mint

I absolutely love all the spring produce that is in season right now—peas, asparagus, artichokes, and beets; it’s so delicious! Here is a recipe from the NY Times that is the perfect way to savor these seasonal flavors. Pair it with the Lolati 2022 Sauvignon Blanc!

Makes 3 to 4 servings

INGREDIENTS

• 1 tsp. fine sea salt, more as needed

• 1 pound short pasta

• 1 pound asparagus, trimmed

• 1 tbsp. unsalted butter

• 3/4 cup frozen peas (no need to thaw)

• 4 scallions, whites and greens thinly sliced

• 1/4 tsp. red pepper flakes

• 2 garlic cloves, finely chopped

• 1/2 tsp. ground black pepper, separated

• 3/4 cup heavy cream

• 3/4 cup parmesan cheese, more for serving

• 1 lemon, zested and halved

• 1/2 cup chopped fresh mint (can also use parsley, basil, or dill), for serving

• Extra virgin olive oil, for drizzling

DIRECTIONS

Step 1

Cook pasta to al dente according to package directions. Reserve 1/2 cup pasta water.

Step 2

As the pasta boils, slice asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.

Step 3

Melt butter in a large skillet over medium-high heat. Add asparagus, peas, scallions, and red pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and 1/4 tsp. of black pepper; pour mixture into a large serving bowl.

Step 4

To the same skillet, add the heavy cream, 1/2 cup grated parmesan, and 1/4 tsp of pepper. Simmer until reduced and thick, about 2 to 3 minutes. Return vegetables to the skillet and toss with the sauce to reheat.

Step 5

Immediately put the hot pasta in the same bowl you used for the vegetables and toss with remaining 1/4 cup grated parmesan, lemon zest, and mint.  Add vegetable-cream mixture and juice of half lemon, and toss well. If the mixture looks thick, add a little pasta water; it should be saucy. Taste and season generously with salt and pepper and more lemon juice as needed. Serve, topping each bowl with more parmesan, mint, and a drizzle of olive oil.

Recipe credit to Melissa Clark for NY Times Cooking. Image credit to Christopher Testani for The New York Times. Food Stylist: Simon Andrews.