This is the spring pasta of my dreams—fresh and bright but also incredibly rich and creamy. I love incorporating seasonal vegetables and herbs for added nutrition and flavor while still indulging in a carby bowl of pasta. I adore mint with peas but basil would also be delicious here. Cooking the pasta in its starchy water and parmesan makes the most luxurious sauce to balance all the fresh elements. A final finish of lemon zest, black pepper , and mint brings it all together.
Note: If you can’t find favas or don’t want to deal with the extra step of blanching and skinning you can add more peas and asparagus. You can cook them in the same pot as the pasta. Add them first to the boiling, salted water and then remove and proceed to add the pasta (the favas will turn the water brown so it’s worth the extra step). To make this dairy free omit the parmesan and if you can get your hands on Montys O.G cream cheese it is amazing in this recipe.
Pasta with Peas, Asparagus, Fava and Mint
Description
This is the spring pasta of my dreams—fresh and bright but also incredibly rich and creamy. I love incorporating seasonal vegetables and herbs for added nutrition and flavor while still indulging in a carby bowl of pasta. I adore mint with peas but basil would also be delicious here. Cooking the pasta in its starchy water and parmesan makes the most luxurious sauce to balance all the fresh elements. A final finish of lemon zest, black pepper , and mint brings it all together.
Ingredients
Serves 2 as a main course
8 oz pasta *I love Jovial Cassava Pasta, linked below!
2 tablespoon olive oil
1 cup mix green garlic and leeks, thinly sliced
1 clove of garlic
1/2 cup shelled English peas or frozen peas
1/2 cup asparagus
1/2 cup shelled fava beans
1/2 cup parmesan, plus more for serving
Zest of 1 lemon
salt and freshly ground black pepper
Chopped mint or basil
Instructions
- Bring a large pot of salted water to boil.. Add pasta and cook according to the packaged directions. I like to cook it a minute less so it is al dente. Drain, reserving 1/2 cup of the cooking water.
- While you are preparing the pasta bring a small pot of salted water to boil. Add the peas and asparagus and cook for 2 minutes. Remove and run under cold water to stop cooking. Set aside. Add the fava beans to the same pot of water and blanch for another two minutes. Remove and run under cold water and peel off the skin. Add the peas and asparagus and set aside.
- Heat 2 tablespoon olive oil in a skillet. Add the leeks, and garlic. Cook until tender about 7-8 minutes. Add the peas, asparagus and fava beans. Season with salt and pepper and stir to combine.
- Add the pasta, parmesan and 1/4 cup pasta water to the skillet and stir constantly until well combined adding more water if necessary.
- Top with lemon zest, parmesan, flaky salt and black pepper and plenty of fresh mint.
Notes
If you can’t find favas or don’t want to deal with the extra step of blanching and skinning you can add more peas and asparagus. You can cook them in the same pot as the pasta. Add them first to the boiling, salted water and then remove and proceed to add the pasta (the favas will turn the water brown so it’s worth the extra step). To make this dairy free omit the parmesan and if you can get your hands on Montys O.G cream cheese it is amazing in this recipe.
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