Springtime Asparagus and Pea Pasta

Quick and simple, this recipe offers a fresh taste of spring. So good, that Barry and I were both "oohing and ahhing"after our first taste!

It is a dish inspiredby Lidia Bastianich – my take of a recipe she prepared on Food Network. She used orecchiette, I used fusilli + I made a few other changes to streamline the recipe.  Spring peas would be wonderful but frozen are delicious, too.

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions), white & green parts, chopped (about 1 cup) 

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
   
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
   
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.
   

Recipe without photos . . .

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions) , white & green parts, chopped (about 1 cup)

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve